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This velvety potato gratin combines tender potato slices with a silky cream sauce and a golden brown cheese crust. The perfect balance between creamy filling and crispy surface makes it a timeless classic of home cooking.
In my kitchen, this gratin is especially popular on cold days. The combination of simple ingredients creates a surprisingly aromatic dish.
Carefully Selected Ingredients
- Potatoes: Primarily waxy variety for optimal texture
- Cream: Full-bodied for velvety sauce
- Cheese: Flavorful for perfect gratination
- Nutmeg: Essential for the classic taste
- Onion: For subtle depth of flavor
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Detailed Preparation
- Preparation:
- Slice potatoes uniformly thin
- Finely dice onion
- Press garlic
- Generously grease baking dish
- Mix Sauce:
- Combine cream and milk
- Stir in seasonings evenly
- Fold in Parmesan
- Check consistency
- Layering:
- Distribute potatoes and onions evenly
- Pour sauce over
- Gently mix everything
- Smooth surface
- Baking Process:
- First phase bake without cheese
- Allow sauce to reduce
- Add cheese and butter at the end
- Develop golden brown crust
In my family, this gratin is the absolute favorite for cozy dinners. Especially the crispy cheese crust makes it irresistible.
Perfect Variations
Refine the basic recipe with aromatic herbs. Fresh thyme or rosemary give a Mediterranean note. For an autumnal version, mushrooms between the potato layers are suitable. Leeks create additional vegetable layers. For meat lovers, fried bacon pieces are a good match.
Optimal Potato Selection
Primarily waxy varieties like Yukon Gold or new potatoes are ideal. They retain their shape yet become tender. Starchy varieties break down too quickly. Don't pre-cook the potatoes - they cook perfectly in the cream-milk mixture.
Perfect Texture
For even cooking, cut the potato slices really thin - about 2-3 mm. A mandoline slicer or the slicing function of a food processor is ideal. The sauce should just cover the potatoes. Too little liquid leads to dry spots.
Storage and Reheating
The gratin keeps in the refrigerator for up to three days. When reheating, cover with aluminum foil and warm at 300°F to prevent drying out. For individual portions, the microwave is also suitable. Freezing is possible, but it tastes best fresh.
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Serving Suggestions
The gratin is perfect as a side dish with roast beef or chicken. As a standalone dish, serve it with a crisp green salad. For a rustic dinner, homemade bread pairs well. A glass of white wine completes the taste experience.
After many years of experience with various gratin recipes, this version has proven to be the perfect balance between simplicity and flavor. The combination of creamy sauce and crispy crust makes this potato gratin a timeless classic of home cooking. I find it particularly fascinating how these simple ingredients meld into such an aromatic dish through slow baking.
Frequently Asked Questions
- → Which potatoes work best for potato gratin?
- Use mainly waxy potatoes as they retain their shape and don't become too soft.
- → How do I get particularly thin potato slices?
- This works best with a mandoline or a food processor with a slicing attachment. The slices should be about 2-3 mm thin.
- → Can I prepare the potato gratin in advance?
- Yes, you can prepare it up to a day in advance and store it in the refrigerator. Then expect a slightly longer baking time.
- → Which cheese should I use for topping?
- Flavorful cheese varieties like Gouda, Emmental or Gruyère are ideal. You can also mix cheese varieties for more flavor.
- → Why isn't my gratin cooking properly?
- If the potato slices are too thick or packed too tightly, the cooking time increases. Check with a fork to see if the potatoes are soft.
- → Can I also prepare the gratin without cream?
- Yes, you can completely replace the cream with milk for a lighter version, although it will be less creamy.