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Potato gratin

Posted in : recipes on by : Danielle

Potato gratin

BURCU ATALAY TANKUT/Getty Pictures

  • Complete: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: Serves 6
Dietary Gu >(per serving)
552 Calories
35g Unwanted fat
40g Carbs
21g Protein
Nutrition Information
Servings: Serves 6
Sum per serving
Calories 552
% Daily Worth*
Complete Excess fat 35g 46%
Saturated Excess fat 22g 109%
Cholesterol 111mg 37%
Sodium 449mg twenty%
Complete Carbohydrate 40g 14%
Dietary Fiber 4g 13%
Protein 21g
Calcium 568mg 44%
*The % Everyday Worth (DV) tells you how considerably a nutrient in a meals serving contributes to a every day diet. 2,000 calories a day is utilised for common nutrition suggestions.

Potato Gratin is one particular of those dishes that is so simple to make, and the final results are fantastic. A best gratin is thick, rich and creamy the potatoes need to be soft but not broken up and the sauce thick and tasty.

Jayne Austin Price tag, from France, manufactured this Potato Gratin making use of a method she identified in an excellent guide, ‘A Table in the Tarn’ by Orlando Murrin. Murrin is a properly-acknowledged British foods writer. This recipe, as a result, is primarily based on Murrin’s but Jayne has produced subtle alterations.

The greatest potatoes for a gratin are floury kinds such as King Edward or a Maris Piper or any potato advised for mashing.

Components

  • 1kg / 2 lbs floury potatoes (King Edwards or Maris Piper are excellent)
  • two cloves garlic (lightly crushed)
  • 235ml /eight fl oz milk, (full unwanted fat if achievable but not essential)
  • 235ml /8 fl oz double cream
  • Pinch salt
  • 125g Gruyere cheese (or aged Cheddar, grated)
  • 1 tsp butter + 2 tbsp (for the topping)
  • 125g Brie cheese
  • Dash salt
  • Dash freshly ground pepper

Actions to Make It

Preheat the oven to 175C / 350F / Gas four

Peel, rinse and dry the potatoes then slice as thinly as possible (a mandolin is great for this, but a sharp knife functions just as well).

Area one clove of the garlic, the milk, cream, potatoes, a pinch of salt, pepper and the mace or nutmeg in a huge pan.

Deliver to a very gentle boil and simmer for a handful of minutes right up until the cream is noticeably thicker.

Take away from the heat and include the grated cheese. Stir till the cheese has melted.

Generously butter an ovenproof dish then rub all more than with the remaining lightly crushed clove of garlic.

Pour the potato mixture into the dish, making use of a spoon gently move the potatoes in the cream mixture generating positive all are covered.

Finely slice the Brie into prolonged strips and lay across the top of the gratin. Dot the surface with the extra butter. Season with salt and pepper (potatoes absorb a whole lot of salt which is also necessary to include flavor).

Bake in the preheated oven right up until the top is bubbly and golden brown, and the potatoes soft when pierced with a sharp knife. If the top is browning too swiftly just before the potatoes are cooked, lower the heat and cover with a piece of aluminum foil. They ought to get about forty minutes in total.

Serve quickly, or if you want to serve the potatoes later on leave to go totally cold.

Yet another way to serve the gratin is to allow it to go cold, and then to use a cutter, reduce into rounds. Spot the rounds on a greased baking sheet and reheat in a scorching oven for approx ten minutes. The edges left in the dish though are my favourite bits when scraped out with a spoon.

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