Tasteful Potato Gratin Recipes

Potato Gratin. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg.

Add the nutmeg, a big pinch of salt and some pepper. Whether you call it potatoes au gratin or au gratin potatoes, it's still the creamiest, yummiest side dish and goes great with any dinner. Smear butter all over inside of dish. You can cook Potato Gratin using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Potato Gratin

1. It's 500 kg of potatoes.
2. You need 200 ml of creme fraiche.
3. You need 200 ml of milk.
4. You need 1 of garlic clove.
5. Prepare of Butter.
6. Prepare of Nutmeg.
7. It's of Salt.
8. Prepare of Pepper.
9. Prepare of Parmesan.

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. —Cris O'Brien, Virginia Beach, Virginia Arrange potato slices vertically in prepared baking dish. Pour cream mixture over potatoes, making sure some of the mixture goes between the potatoes. The humble potato gets the red carpet treatment in this easy yet luxurious recipe for potatoes au gratin Sliced Yukon Gold or russet potatoes (you can use either, but don't use a combination as they cook at different rates) are layered with half-and-half or heavy cream, topped with butter and grated cheese, then baked until golden and bubbly Feel free to play around: Add leeks, onions, garlic.

Potato Gratin step by step

1. Pre-heat oven to 180 degrees celsius..
2. Peel and slice potatoes into 1/2 mm slices (best use a slicer)..
3. Peel garlic and cut in half..
4. Take a large and flat oven dish or a clean baking tray and first rub garlic on it, then butter. If you like garlic, slice it and lay it out in the dish..
5. Tile potatoes on the dish like you would panels on a roof. It should only be one layer. Salt the potatoes..
6. Mix creme fraiche and milk. Add salt, nutmeg and pepper. Don't be stingy. Pout mixture into the potatoes. The potatoes shouldn't drown in the mixture..
7. Add parmesan on top..
8. Cook for 25-30 min in the middle of the oven..

Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. This potato gratin recipe is one Mary Berry's favourite ways of serving potatoes. Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme. Gratin Dauphinois In this classic form the gratin tastes plenty cheesy on account of the reduced milk, but not gooey.