Potato gratin with basil
6 servings
60 minutes
Potato gratin with basil is an exquisite dish of European cuisine that combines the tenderness of baked potatoes, the creamy richness of cheese, and the aromatic freshness of basil. This recipe originates from French gastronomy, where the technique of making gratin is widely used to create appetizing casseroles. The gratin has a golden, crispy crust and a gooey cheese texture that perfectly complements the rich flavor of potatoes. Basil adds a light spiciness and fragrant aroma to the dish, making it not only delicious but also visually appealing. This gratin will be a wonderful side dish for meat and vegetable dishes as well as a standalone treat for a cozy dinner. Try this dish and it will surely take a special place in your menu!
1
Peel the potatoes, wash them, and cut into thin slices.
- Potato: 6 pieces
2
Mix cream, cream cheese (I used Almette), 150 g grated cheese, and add half of the basil.
- Cream 20%: 200 g
- Cottage cheese: 300 g
- Hard cheese: 300 g
- Dried basil: 1 tablespoon
3
Mix the cream mixture with the potatoes.
- Cream 20%: 200 g
- Cottage cheese: 300 g
- Potato: 6 pieces
4
Grease the baking tray with oil. Place the future gratin on the tray, smooth it out, sprinkle with the second half of basil, cover everything with foil and bake for 30 minutes at 200 degrees.
- Olive oil: 2 tablespoons
- Dried basil: 1 tablespoon
5
After 30 minutes, take the baking tray out of the oven, remove the foil, sprinkle with 150 g of cheese, and bake for another 30-40 minutes.
- Hard cheese: 300 g