Recipe For Potato Gratin Biography
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1 small knob butter
200 ml semi-skimmed milk
300 ml double cream
2 bay leaves
2 cloves garlic, peeled and finely sliced
sea salt
freshly ground black pepper
2.5 kg potatoes, peeled and thinly sliced
1 handful fresh thyme
1 small handful Parmesan cheese, freshly grated
olive oil
6 rashers higher-welfare streaky bacon, chopped
1 handful vac-packed chestnuts, peeled and crumbled
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Method
I love roast potatoes and you'll always find them on my Christmas table. But, if you've got a big crowd for Christmas then this gratin is an exciting and quite luxurious way of serving potatoes. You could either make them instead of, or as well as, your roast potatoes.
Preheat the oven to 200°C/400°F/gas 6. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.
Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.
Add the potatoes and most of the thyme leaves and stir well. Spoon into the gratin dish and shake to even everything out. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes.
Meanwhile, fry the bacon in a little olive oil until crispy and golden. Add the remaining thyme and stir in the chestnuts. When your gratin is ready, remove the foil and spoon the bacon and chestnut mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.
Potato gratin
We've given this classic potato side dish a delicious twist with fresh herbs, lots of Swiss cheese and a hint of garlic. Here's how to make it.
Ingredients
1 garlic clove
1.2kg waxy potatoes (such as Lady Cristl potatoes), peeled
250ml (1 cup) thickened cream
2/3 cup shredded Swiss cheese
Salt and pepper, to season
2 tablespoons fresh continental parsley, chopped
Method
Notes
Step 1
Prepare the dish: Preheat oven to 160°C. Lightly grease a 2L (8-cup) capacity baking dish with butter. Rub the cut side of a halved garlic clove around the base and side of the dish. Thinly slice the potatoes crossways.
Step 2
Assemble the gratin: Arrange a layer of potato slices over the base of the dish, overlapping slightly. Drizzle over cream and sprinkle with 2 tablespoons shredded Swiss cheese. Season with salt and pepper. Repeat to make 3 more layers, finishing with a layer of Swiss cheese.
Step 3
Cook until golden: Bake in oven for 1-1 1/4 hours or until the potato is tender and the top is golden. Set aside for 10 minutes to stand. Sprinkle parsley.
simple potato gratin
potato and mushroom gratin
I think that gratins get a bad rap. I mean, if you’re ordering them in restaurants, swimming in layers of triple creams and crusted with four different varieties of cheese, they might even (most deliciously) deserve it. But after coming home from the farmers’ market in our new neighborhood (!) last weekend with potatoes and shiitakes and no real inkling of what I wanted to do with them, I turned to Alice Wates — her books are increasingly become my cooking bibles these days — and realized that something I’d never much associated with easy, light meals, a gratin, was exactly what was in order.
sauteeing the shiitakessliced potatoeslayering the gratinadding the milk
At its simplest, a gratin is sliced potatoes, a cup of whole milk (yes, milk though you’re welcome to gild the lily with half, full and double creams) and a few pats of butter on top. Adding a wee bit of a cheese between the layers goes surprisingly far — once it is all baked together, you’ll feel like you’re eating a macaroni-and-cheese level dish, minus that extra pound-and-a-half of cheese, not bad for four ingredient dish! — and if you season it well, you wonder why you don’t make them more often.
But there’s no reason to stop with potatoes. You could thinly slice any root vegetable or sauté any mushroom or green as an additional filling. We alternated layers with those shiitakes, sautéed lightly and ended up with the kind of deliciously crusted dish that makes us accuse each other of saving the biggest, best slices for ourselves.
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