French Potato Gratin
6 servings
60 minutes
French potato gratin is a true embodiment of elegance and simplicity in French cuisine. The dish originates from the Dauphiné region and is known for its tender, creamy flavor and melting texture. Thin slices of potato soaked in a fragrant sauce of cream, milk, and garlic become incredibly soft and rich. Black pepper and nutmeg add subtle spicy notes, while the finishing layer of melted cheese gives the dish an appetizing golden crust. Gratin is perfect as a standalone dish or a side to meat and fish, and its rich flavor will make any dinner special. This culinary masterpiece is a true French classic that embodies the coziness and sophistication of traditional cuisine.
1
We slice the potatoes into rounds. I do this with a small grater, but it can also be done with a food processor. It's very important for the rounds to be thin, almost transparent, and it's very difficult to achieve this with a knife.
- Potato: 6 pieces
2
Grease the container with butter.
- Butter: 50 g
3
Layer the potatoes. Salt each layer a little.
- Potato: 6 pieces
4
Pour the cream into a container and bring to a boil, then add crushed garlic, salt, pepper, and nutmeg after boiling.
- Cream 20% fat: 200 g
- Garlic: 5 clove
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: pinch
5
We simmer on low heat for 5 minutes, stirring constantly.
6
Add milk to the cream and cook for another 2 minutes.
- Milk: 100 ml
7
Pour the sauce over the potatoes, cover with foil, and place in the oven at 160 degrees for 30 minutes.
- Potato: 6 pieces
8
After 30 minutes, once the potatoes are ready, sprinkle them with cheese and put them back in the oven for 10 minutes, WITHOUT COVERING WITH FOIL.
- Hard cheese: 300 g
