|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||46%|
|Saturated Fat 22g||109%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Potato gratin is one of those dishes that is so simple to make, but the results are fantastic. A perfect gratin is thick, rich, and creamy with soft but intact potatoes and decadent cheesy flavor.
This recipe is loosely based on Orlando Murrin's recipe in "A Table in the Tarn: Living, Eating, and Cooking in Rural France." It's a classic French recipe, with thin-sliced potatoes, garlic-infused cream, and gooey Gruyère and Brie cheese. The best potatoes for a gratin are floury types such as King Edward or a Maris Piper or any potato recommended for mashing.
- 1 kilogram/2 pounds potatoes (floury, like King Edward or Maris Piper)
- 235 milliliters/8 ounces milk (full fat if possible)
- 235 milliliters/8 ounces double cream
- 2 cloves garlic (lightly crushed, divided)
- Salt, to taste
- 1 dash freshly ground pepper
- 1 dash nutmeg (freshly grated, or mace)
- 125 grams/1/2 cup Gruyère cheese (or aged cheddar, grated)
- 2 tablespoons plus 1 teaspoon butter (divided)
- 125 grams/1/2 cup Brie cheese
Gather the ingredients. Preheat the oven to 175 C / 350 F / Gas Mark 4.
Peel, rinse, and dry the potatoes and slice as thinly as possible (a mandoline is good for this, but a sharp knife works too).
Place the potatoes, milk, cream, 1 crushed garlic clove, a pinch of salt, pepper, and nutmeg in a large saucepan.
Bring to a very gentle boil and simmer for a few minutes until the cream is noticeably thicker.
Remove from the heat and add the grated Gruyère cheese. Stir until the cheese has melted.
Generously grease an ovenproof dish with 1 teaspoon butter, then rub the dish all over with the remaining lightly crushed clove of garlic.
Pour the potato mixture into the dish, using a spoon to gently move the potatoes in the cream mixture to make sure they are all covered.
Finely slice the Brie into long strips and lay across the top of the gratin. Dot the surface with the remaining 1 tablespoon butter. Season with salt and pepper.
Bake in the preheated oven for about 40 minutes, or until the top is bubbly and golden brown and the potatoes are soft when pierced with a sharp knife. If the top is browning too quickly before the potatoes are cooked, cover with a piece of aluminum foil.
Serve immediately, or if you want to serve the potatoes later, leave to cool completely. Enjoy.
Another way to serve the gratin is to allow it to go cold and then to use a cutter to cut it into rounds. Place the rounds on a greased baking sheet and reheat in a 350 F oven for approximately 10 minutes.