Potatoes au gratin with cheese, French gratin dauphinois recipe
Last Updated on
Total: 55 min Diners: 4
Potatoes are one of the most consumed Vegetable Recipes in Spain. In areas such as Galicia they are present on the table practically every day either as part of recipes such as Galician broth, or as a garnish such as cachelos which are usually served with octopus á feira.
But it seems incredible that most of the time we limit ourselves to cooking fried or boiled potatoes when it is one of the most versatile ingredients that nature offers us. With the potato as the main ingredient we can elaborate an endless number of recipes that are both very attractive and economical.
And one of those recipes is these potatoes au gratin with cheese inspired by the French recipes of gratin dauphinois and gratin savoyard. Gratin dauphinois is typical of the Dauphinois region in the French Alps and is made with cream, gratin savoyard, which is prepared in the neighboring region of Savoy, has beef broth instead of cream, thinly sliced onion is added and topped with slices of a French cheese.
Although the former is more famous, both are very popular recipes and of little difficulty when it comes to preparing them that, in addition, are usually liked by everyone and can be merged by making different combinations of one and the other.
How to make potatoes au gratin with cheese
. Mizina iStockPhoto
Ingredients
. Monalisa or kennebec potatoes, 800 g Grated Emmental or Gruyere cheese, 100 g Cream, 200 ml Butter, 50 g Egg, 1 Egg, 1 Garlic, 1 clove Salt Pepper Chopped fresh parsley, 1 tablespoon (optional) Nutmeg (optional)
Step 1
Preheat the oven to 250 ºC for 10 minutes.
Step 2
While the oven is heating up, peel the potatoes and cut them into thin slices about 3 mm thick. As we are interested in preserving the starch that will help bind the dish during cooking, for this recipe we will not wash the potatoes after peeling or dry them.
Step 3
Grease a baking dish with a small amount of butter.
Step 4
Mix the cream with the egg and the pressed garlic clove and add salt and pepper to taste, and if we are going to use it, the nutmeg. Mix well and set aside.
Step 5
In the greased baking dish, alternate layers of potato and cream mixture, starting with a layer of potato and finishing with a layer of the mixture.
Step 6
Spread the remaining butter in small pieces on the last layer.
Step 7
Spread the grated cheese on top, lower the oven temperature to 180°C and bake for 35 to 45 minutes until the potatoes are tender. The total time will depend on the variety of potato used and the thickness of the slices.
Step 8
To serve we can give a touch of color by sprinkling some chopped fresh parsley and any other aromatic herb that we like, such as chives or oregano.
You may also be interested in…
Forget about french fries: this is the healthiest (and tastiest) way to cook them without getting fat
Why you should always eat the potato skins instead of throwing them away
This is the only potato you could eat every day without harming your health.
