Patri, author of Flavors and Moments , brings us the tricks to make the tastiest potato gratin . It 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.

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

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

With a few simple tricks you will see what an explosion of flavor you get with this gratin. The potato, which is medium-sized and new, the best are the Monalisa category or the thin-skinned red potatoes.

In addition, this gratin can be made in advance , in the absence of the last step of the gratin with the cheese that would be made just before serving. I hope you enjoy it very much!

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

Ingredients

• 1 Kg and ½ of clean medium size new potatoes
• 2 purple onions
• 3 large garlic cloves
• Piece of butter to spread the mold
• 600ml liquid cream
• flake sea salt
• Ground pepper
• fresh thyme
• 150g grated Gruyère cheese
• 80g grated Parmesan

Elaboration

1. Preheat the oven to 180º. Cut one of the garlic cloves in half and rub the entire surface of the oven-safe ceramic mold or tray with it. Next, with the small cube of butter, we carry out the same operation, rubbing the entire surface and walls of the mold.
2. In a saucepan put the cream, the two remaining peeled cloves of garlic, the quartered onions, salt, pepper and thyme to heat over low heat so that it does not boil for 15-20 minutes. We let the ingredients cook so that the cream infuses.
3. Next, with the arm of the mixer we beat and leave the cream with a smooth texture and reserve.
4. Now we start with the potatoes, which we will already have well cleaned with skin 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 bottom edges of the slices touch the bottom of the dish.
6. Next, pour the cream over the potato dish and cover with foil so that they bake well without the surface being toasted.
7. We bake for 60-70 minutes. We remove and let cool to store until the next day if we are preparing it in advance. If not, we skip to the last step.
8. We turn on the grill of our oven to gratin. And to our source of baked potatoes with the cream we remove the foil and add the Gruyère cheese, the Parmesan and a few sprigs of fresh thyme on top. Bake for 5-10 minutes or until we see that the entire surface is golden. And straight to the table!

Round ceramic mold Emile Henry