Potato gratin
4 servings
270 minutes
Potato gratin is one of the most elegant dishes of French cuisine, originating from the Dauphiné region. This simple yet exquisite treat features a soft creamy texture and a crispy golden crust. The gratin is made from thinly sliced potatoes infused with the aroma of olive oil and delicate sea salt. Slow baking at low temperatures makes the potatoes tender, while pressing after cooking gives the dish density and rich flavor. Gratin pairs perfectly as a side dish to meat dishes but can also be served as a standalone treat. A light browning in the pan before serving creates an appetizing crust and reveals its flavor depth. This recipe embodies simplicity and elegance, transforming ordinary ingredients into a true gastronomic delight.
1
Peel the potatoes, slice them into 2 millimeter thick slices, rinse under running water, and drain in a sieve for 5 minutes to let all the water drip off.
- Potato: 2 kg
2
Add oil and salt, mix, and layer evenly in a baking dish — it's preferable to choose a deep dish so that the height of the finished dish is 8–10 centimeters.
- Olive oil: 70 ml
- Sea salt: 7 g
3
Bake at 160 degrees for 1.5–2 hours, then cool at room temperature with a 2–3 kilogram press on top for a couple of hours.
4
Cut into portions and fry (brown) in a pan.
- Olive oil: 70 ml