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Author Topic: Classic Potato Gratin  (Read 3224 times)

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Offline Skhilled (OP)

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Classic Potato Gratin
« on: November 30, 2015, 10:00:31 AM »
Hmmm, can't figure out why I've never posted this very rich and tasty dish before! Only 7 ingredients, if you count the salt and pepper!  :hah!: I'm making this tomorrow and usually make it on Thanksgiving but didn't this year.

Classic Potato Gratin

Try the classic version first then try adding things like leeks and bacon or pancetta, various cheeses, or whatever floats your boat! Sometimes, I add a few sprigs of thyme while the potatoes are cooking in the cream to perfume it, remove them, add a tablespoon of dijon mustard and finish with the rest of the cooking process. It gives it a mac and cheese kind of feel!

Trust me, you will not be disappointed with this simple but very rich dish!  :eat:

Offline Skhilled (OP)

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Re: Classic Potato Gratin
« Reply #1 on: December 15, 2023, 04:05:36 PM »
I've finally found the original recipe! Been searching for it for some time now.

Classic Potato Gratin - Serves 6-8

Ingredients:

2 pounds Yukon Gold or russet potatoes, peeled
3 cups whipping or heavy cream
1 teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
Generous pinch of freshly grated nutmeg
2 cloves garlic, smashed and peeled
3⁄4 cup finely shredded Gruyère, Emmental, or Comté

Directions:

Heat the oven to 400°F.

Using a very sharp knife or a mandoline, carefully cut the
potatoes into 1⁄8-inch-thick slices (no thicker). Put the potatoes
in a large heavy-based saucepan and add the cream, salt, pepper,
nutmeg, and garlic. Cook over medium-high heat until the
cream is boiling, stirring occasionally (very gently with a rubber
spatula so you don’t break up the slices, but be sure to separate
the slices).

When the cream boils, pour the mixture into a 2 1⁄2- or
3-quart baking dish. If you don’t want a tender but garlicky
surprise mouthful, remove and discard the garlic cloves. Shake
the dish a bit to let the slices settle and then sprinkle the surface
with the cheese.

Bake until the top is deep golden brown, the cream has
thickened, and the potatoes are extremely tender when pierced
with a knife, about 40 minutes. Don’t worry if the dish looks too
liquidy at this point; it will set up as it cools a bit. Before serving,
let the potatoes cool until they’re very warm but not hot (at least 15 minutes)
or serve them at room temperature. —Martha Holmberg

Notes from another post:

I sauteed thinly sliced onions and garlic in butter and let them cool a bit. Crisped up some diced pancetta in butter and let it cool. Cooked the pots in light cream with a sprig of rosemary, a little ground mustard, salt, white pepper, poultry seasoning, and a bit of dried chicken granules.

In the baking dish , I added some smoked gouda ( which is my new fav cheess!) and some shaved parmesan, layered the other half of the posts then more of the cheeses and topped with the crisped pancetta.

Offline Ken

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Re: Classic Potato Gratin
« Reply #2 on: December 16, 2023, 09:09:19 AM »
I was reading this topic too Kay and it reminded her of a dish/meal that she would sometimes have when she was a child. In her part of upstate New York there were lots of German families so she got to eat the real deal.

Here's a recipe that I found:
Authentic German Sauerbraten
"Not all who wander are lost."-Tolkien
Yesterday When I was Young.

Offline Skhilled (OP)

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Re: Classic Potato Gratin
« Reply #3 on: December 17, 2023, 10:36:15 AM »
Good stuff! :)

Offline Skhilled (OP)

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Re: Classic Potato Gratin
« Reply #4 on: November 26, 2024, 09:16:17 PM »
I've been wanting to make this for quite awhile and bought the ingredients for it today but forgot the bacon!!!  :-[ Bacon and onions/shallots aren't on the ingredients as well as dijon mustard, but I always add them. ;) I'm an idiot! Can't get any until Friday unless I use a delivery service. :(

It tastes MUCH better when you simmer the potatoes in the cream then bake as opposed to just adding the potatoes to the baking dish and then the cream and baking them.  :thumbup: And, I always use Gruyere AND Parmesan cheeses. Gruyere because the rich creaminess your looking for and the Parmesan for the punch of cheese taste you're looking.  Potato Heaven!!!  :D

Offline Ken

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Re: Classic Potato Gratin
« Reply #5 on: November 27, 2024, 07:53:53 AM »
 Always loved potato gratin and this sounds like a delicious version.
"Not all who wander are lost."-Tolkien
Yesterday When I was Young.

Offline Skhilled (OP)

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Re: Classic Potato Gratin
« Reply #6 on: November 28, 2024, 08:32:36 PM »
Well, I made burgers and this tonight with fried onions, pancetta, gruyere and parm cheeses. :)