Classic Potato Gratin (Print Version)
# Ingredients:
→ Main ingredients
01 -
800g medium-starch potatoes (waxy to all-purpose potatoes)
02 -
200ml heavy cream (15% fat)
03 -
100g herbed soft cheese (like Boursin or similar French herb cheese)
04 -
100g Emmental cheese, freshly grated
→ Seasonings & fats
05 -
20g butter, cut into small pieces
06 -
1 teaspoon butter for greasing the dish
07 -
1 teaspoon sea salt
08 -
½ teaspoon freshly grated nutmeg
09 -
½ teaspoon freshly ground black pepper
# Instructions:
01 -
Preheat your oven to 355°F (180°C) with fan/convection. Peel the potatoes and slice them thinly into 2-3mm rounds, using a sharp knife or mandoline for even thickness.
02 -
Grease a baking dish with the teaspoon of butter. Arrange the potato slices in the dish in overlapping rows, similar to roof shingles, creating a beautiful pattern.
03 -
In a bowl, whisk together the heavy cream, herbed soft cheese, salt, pepper, and nutmeg until smooth. Pour this luxurious mixture evenly over the arranged potatoes, making sure it seeps between the layers.
04 -
Dot the top with small pieces of butter and sprinkle evenly with the grated Emmental cheese. Bake on the middle rack for approximately 45 minutes until the potatoes are tender and the top is golden brown and bubbling. If the top browns too quickly, loosely cover with aluminum foil for the remaining cooking time.
# Notes:
01 -
For best results, use medium-starch potatoes that will hold their shape while becoming creamy when baked.
02 -
If you notice the top browning too quickly, simply cover the dish with aluminum foil to prevent burning while allowing the potatoes to continue cooking.