We bring the recipe and tips to prepare a very tasty potato gratin! Today's one is a great recipe to enjoy as a first course or to accompany a main of meat or fish. You'll see it becomes a staple recipe.
Today I bring you the recipe for this delicious potato gratin perfect to accompany our weekend meals when the whole family and/or friends sit down at the table, to enjoy a big menu without complications!
It's a French classic and we have adapted it in a simple and tasty way as a side for our meats, poultry or even oven-baked fish.
With a few simple tricks you'll see what an explosion of flavor you achieve with this gratin. The potato should be medium-sized and new; the best are category Monalisa or red-skinned potatoes with thin skin.
Also this gratin can be made in advance, leaving only the final step of gratinéing with cheese to be done just before serving. I hope you enjoy it a lot!
Mandolina Kobra De Buyer, Nezumi Tokyo Design Studio ceramic plate and Emile Henry ceramic dish
Ingredients
- 1 Kg and ½ of new medium-sized potatoes, well cleaned
- 2 small red onions
- 3 large garlic cloves
- Piece of butter to grease the dish
- 600ml of liquid cream
- Sea salt flakes
- Ground black pepper
- Fresh thyme
- 150gr of grated Gruyère cheese
- 80gr of grated Parmesan
Preparation
- Preheat the oven to 180º. We cut one of the garlic cloves in half and rub the entire surface of the ovenproof ceramic dish or tray with it. Then use the butter piece to perform the same operation, rubbing the entire surface and walls of the dish.
- In a saucepan put the cream, the two remaining peeled garlic cloves, the onions cut into quarters, salt, pepper and thyme to heat gently so it doesn't boil for 15-20 minutes. Let the ingredients cook so the cream becomes infused.
- Next, using the hand blender blend and leave the cream with a smooth texture and set aside.
- Now let's work on the potatoes, which will be well cleaned with skins on, and with the help of a mandoline we will cut them into very thin slices.
- Place them in slightly overlapping angled groups, making sure all the lower edges of the slices touch the bottom of the dish.
- Then pour the cream over the potato dish and cover with aluminum foil so they bake well without the surface browning too much.
- Bake for 60-70 minutes. Remove and let cool to store until the next day if preparing in advance. If not, go straight to the final step.
- Turn on the oven grill to gratin. Remove the aluminum foil from the baked potato dish with the cream and add the Gruyère, the Parmesan and a few sprigs of fresh thyme on top. Gratin for 5-10 minutes or until the entire surface is golden. And straight to the table!
Emile Henry round ceramic dish
Comments
Ana said:
A qué temperatura horneamos?
M. Inès Muñoz Galaín said:
Fantástico plato. Como primero o acompañar un Rostbeef.
Amalia Samper Cortés said:
Esta receta es fácil de hacer, gusta a todos y yo la hago introduciendo algunos ingredientes más. Por ejemplo chompiñones laminados, taquitos de jamón…
Yvette said:
Receta que parece fácil de elaborar y una guarnición o primer plato diferente. ¡Lo probaré!