Potato Gratin is the appropriate facet dish and last consolation meal. It’s amazing for a crowd, easily made beforehand of time and directly into the oven from the fridge. For this dish and such things as roasting, mashing, and for fries, you need a starchy potato. Because of the higher level of starch, these have a soft fluffy, and creamy interior when cooked which is exactly what you want.
- 1.5kg or 3lb Starchy Potatoes
- ¾ Cup or 190ml Milk
- ½ Cup or 125ml Cream
- ¼ tsp Nutmeg
- 2 tsp Salt
- 1 tsp Pepper
- 6 Cloves Garlic
- Fresh Thyme
- 3oz or 100g Gruyere Cheese
Instructions: How to make potato bake
Step 1:The first thing you need to do here is to wash the potatoes. While the potatoes are draining off you can get started on the creamy base sauce. You can just mix this together and pour it over the potatoes. In a small saucepan pour in your milk and cream. Add a good few pinches of salt, about 2 teaspoons worth.
Step 2: Followed by freshly cracked black pepper. This next part is pretty easy, you want about 6 cloves of garlic, cut off both ends and crush the garlic cloves with the back of your knife, peel the skin off, it should come off easily here and place into the saucepan.
Step 3: Lastly, you’re going to need a few stalks of thyme or you can use rosemary instead, or a mixture of the two. Add that to the saucepan followed by a 1/4 teaspoon of nutmeg. Place the saucepan over medium to low heat, bring it to a light simmer and give it a mix with a spoon.
Note: You don’t want to boil it, just lightly simmer for 10 to 15 minutes while you prep the potatoes.
Step 4: Cut the ends of the potatoes and using the largest setting on the mandolin to slice them which is about half a centimeter or quarter of an inch wide. If you don’t have a mandolin you can still do this with a knife.
Step 5: Take every sliced potato and fan it out in a 20 with the aid of 30 or 9 by way of thirteen baking dishes. You can layer these, placing them all flat but I prefer this way as it’s much easier to serve plus each piece of potato has a crispy bit as well as a creamy base. Continue until you have used all of your potatoes, pushing them closer together to fit everything in.
Step 6: Using a slotted spoon, or you can strain the sauce, get rid of the thyme and garlic portions. The sauce should be extremely fragrant having taken on all of the flavors from the garlic. Pour the hot infused milk and cream over the potatoes, it should come about halfway up the sides of the dish. Place it uncovered in a 200 c 400 F oven for about 45 minutes until the potatoes feel tender when pierced with a fork.
Step 7:After 45 minutes remove the dish from the oven, it should be bubbling and hot, the sauce has reduced and thickened. Grate 100g or about 3 ounces of gruyere cheese over the potatoes. Place the potato gratin back into the oven for about 15 minutes or until the cheese has melted and is golden brown. This makes the perfect side dish for any meal, and it’s usually a favorite for everyone.