potato gratin

Patri, author of Sabores y Momentos , brings us the tricks to make a delicious potato gratin . This is a great recipe to enjoy as a first course or to accompany a second course of meat or fish. You will see that it becomes a staple recipe in your wardrobe.

Today I bring you the recipe for this delicious potato gratin, perfect to accompany our weekend meals where the whole family and/or friends sit at the table, to enjoy a great menu but without complications!

It is a French classic and we have adapted it in a simple and tasty way as a garnish for our meats, poultry or even baked fish.

With a few simple tricks you will see what an explosion of flavour you will get with this gratin. The potatoes should be medium-sized and new, the best being Monalisa or thin-skinned red potatoes.

This gratin can also be prepared in advance , except for the last step of gratinating with the cheese, which is done just before serving. I hope you enjoy it!

Kobra De Buyer mandolin , Nezumi Tokyo Design Studio ceramic plate and Emile Henry ceramic mould

Ingredients

• 1 Kg and ½ of medium-sized new potatoes, well cleaned
• 2 purple onions
• 3 large garlic cloves
• Piece of butter to grease the mold
• 600ml of liquid cream
• Flaked sea salt
• Ground pepper
• fresh thyme
• 150gr grated Gruyère cheese
• 80gr grated parmesan

Elaboration

1. Preheat the oven to 180º. Cut one of the garlic cloves in half and rub it over the entire surface of the oven-safe ceramic mould or tray . Then, with the small piece of butter, do the same operation, rubbing the entire surface and walls of the mould.
2. In a saucepan , put the cream, the two remaining peeled garlic cloves, the onions cut into quarters, salt, pepper and thyme and heat over low heat until it does not boil for 15-20 minutes. Let the ingredients cook so that the cream infuses.
3. Next, using the mixer arm, we beat the cream until it has a smooth texture and set it aside.
4. Now we move on to the potatoes, which we will have already cleaned with the skin on and with the help of a mandolin we will cut into very thin slices.
5. We will place it in semi-raised groups at an angle, making sure that all the lower edges of the slices touch the bottom of the dish.
6. Next, pour the cream over the potato dish and cover it with silver foil so that it bakes well without the surface getting toasted.
7. Bake for 60-70 minutes. Remove and let cool until the next day if you are preparing it in advance. If not, skip to the last step.
8. We turn on the grill in our oven to gratinate. And we remove the silver foil from our dish of baked potatoes with the cream and add the Gruyère cheese, the Parmesan and a few sprigs of fresh thyme on top. We gratinate for 5-10 minutes or until we see that the whole surface is golden. And straight to the table!

Emile Henry round ceramic mould