Potato Gratin

    Breakfast & Brunch · Lunch & Dinner · Eggs & Dairy · Vegetable · Main Meal · Vegetarian · Picnics

    Originating from French cuisine, Potato Gratin is a popular dish, topped with cheese and baked until the surface is golden brown but the insides are tender. This is dish is great for occasions or when you have many people to feed.

    Ingredients

    • Makes about 6 servings
    • 2 1/4 pounds (1 kg) starchy potatoes
    • 1 garlic clove, unpeeled
    • 1 1/4 cup (300g) cream, 35% fat
    • 1/4 tsp (1g) nutmeg
    • 1/4 tsp (1g) black pepper
    • 1 1/2 tsp (7g) salt
    • 1 red onion, sliced
    • 1 tbsp (14g) butter
    • 1 cup (100g) sharp Cheddar cheese or Gruyere, grated

    Preparation

    1. Preheat oven to 350F (180C). Peel the potatoes, rinse and pat dry with paper towel. Using a mandoline or a food processor cut the potatoes in ⅛ inch (3mm) slices.
    2. Cut the onion in thin rings or slices and cut the unpeeled garlic. Rub a 9 inch (23cm) skillet or casserole dish with the cut garlic and grease the bottom and sides with butter.
    3. In a bowl whisk together cream with nutmeg, black pepper and salt.
    4. Spread ⅓ of the sliced potatoes on the prepared skillet. Add about ⅓ of the onion rings, ⅓ cup cheese, fresh thyme and ⅓ cream mixture.
    5. Spread another ⅓ of the sliced potatoes , ⅓ of the onion rings, ⅓ cup cheese, fresh thyme and ⅓ cream mixture.
    6. Finish with the last ⅓ sliced potatoes, remaining cream mixture and spread the remaining ⅓ cup cheese.
    7. Bake for about 60-70 minutes, until potatoes are cooked through and the top is golden.
    8. Let the gratin rest for 10 minutes before serving.

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