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Super Creamy Double Cheese Potato Gratin

5 from 2 votes
Sharon Berkowitz – @berko_made
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An irresistible comfort of creamy layers of tender potatoes baked to perfection, crowned with a golden, crispy crust. Potato gratin is a symphony of flavors and textures that will elevate any meal!
Prep Time :10 minutes
Cook Time :1 hour 10 minutes
Total Time :1 hour 20 minutes
Servings: 4

EQUIPMENT

INGREDIENTS
 

  • 6 large gold potatoes, peeled and thinly sliced in a mandoline
  • 1 cup/240 milliliters heavy whipping cream
  • 3.5 ounces100 grams butter
  • 1.1 ounces/30 grams parmesan, shredded
  • 2.8 ounces/80 grams cheddar, shredded
  • 1 teaspoon coarse salt
  • 6 thyme sprigs

INSTRUCTIONS

  • Preheat the oven to 375 F (190 C).
  • In a medium-sized pot, melt the butter together with the sweet whipping cream and grated Parmesan cheese for 4-5 minutes until all the butter is melted and the mixture starts to slightly simmer. Add the potato slices to the pot and gently stir for 2-3 minutes while simmering.
  • Turn off the heat and add salt and thyme. Gently mix with a spatula, being careful not to break the delicate slices. Transfer to a baking dish. Smooth out the mixture in the dish and sprinkle the cheeses. Bake for 70 minutes, or until the top is golden and the potatoes are completely tender all the way down to the bottom of the pan.

MY NOTES

potato gratin recipe
Credit: Sharon Berkowitz

What is potato gratin made of?

Renowned as Dauphinoise Potatoes, this iconic French dish embraces a symphony of finely sliced potatoes, cream, butter, and cheese, harmoniously accompanied by a touch of fragrant thyme. Derived from the esteemed Julia Child’s recipe, it exudes sheer opulence and irresistible decadence. An added advantage lies in its capability to be prepared in advance, making it the quintessential potato side dish for any occasion.

What meat goes with potato gratin?

Potato gratin pairs well with a variety of meats, offering a hearty and satisfying meal. Some popular choices include beef, such as a tender filet mignon or a succulent ribeye steak. Roasted or grilled chicken, whether it’s boneless breasts or a whole roasted chicken, also complements the creamy richness of the gratin. Additionally, lamb chops or a roasted leg of lamb can provide a savory and robust flavor combination. For seafood lovers, grilled salmon or seared scallops can create a delicious contrast with the creamy potato dish. Ultimately, the choice of meat depends on personal preference, allowing for a versatile and enjoyable dining experience.

What does gratin literally mean?

The term “gratin” is derived from the French word “gratter,” which means “to scrape” or “to grate.” The literal meaning of “gratin” refers to the crust that forms on top of a dish when it is baked or broiled. It is created by browning or crisping the top layer of ingredients, often with the addition of breadcrumbs, cheese, or a mixture of both. This technique is commonly used in various dishes, such as gratin potatoes, gratin dauphinois, or vegetable gratin, to achieve a golden and crispy surface.

potato gratin recipe
Credit: Sharon Berkowitz

Why is my potato gratin runny?

If your potato gratin turns out runny, there are a few possible reasons and solutions. Firstly, ensure you have enough thickening agents like flour or cornstarch in your creamy sauce. Additionally, make sure to bake the gratin for the recommended time to allow the potatoes to release their starch and thicken the sauce. Be cautious not to add excessive liquid and ensure proper layering to promote even cooking and absorption of the sauce. Finally, confirm that you’re baking the gratin at the correct temperature. By considering these factors, you can troubleshoot and achieve a thicker, less runny potato gratin.

potato gratin recipe
Credit: Sharon Berkowitz

Can I slice potatoes ahead of time for gratin?

Yes, you can slice potatoes ahead of time for gratin, but there are a few things to consider. Potatoes have a tendency to oxidize and turn brown when exposed to air. To prevent discoloration, place the sliced potatoes in a bowl of cold water or immerse them in water until you are ready to use them. Additionally, it’s recommended to pat the sliced potatoes dry before layering them in the gratin dish to avoid excess moisture. Keep in mind that the longer the potatoes sit after slicing, the more starch they release, which can affect the texture of the final dish.

potato gratin recipe
Credit: Sharon Berkowitz

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