Best 4 Classic Potato Gratin Recipes
Indulge in the epitome of comfort food with our classic potato gratin recipe, a delectable dish that harmonizes the richness of cream, the savoriness of cheese, and the humble yet hearty nature of potatoes. This culinary masterpiece is an orchestra of flavors and textures, with crispy, golden-brown edges embracing a tender, creamy interior that melts in your mouth. Served piping hot, it promises to be the star of any gathering, leaving your taste buds serenaded and your heart content. Alongside this classic rendition, we present tantalizing variations that cater to diverse preferences and dietary needs: a vegetarian version brimming with roasted vegetables, a gluten-free option that swaps out flour for alternatives like almond flour or cornstarch, and a vegan interpretation that substitutes dairy with plant-based alternatives, ensuring that everyone can partake in this culinary delight.
Here are our top 4 tried and tested recipes!
CLASSIC BISTRO POTATO GRATIN DAUPHINOISE
Provided by Food Network
Yield 6 to 8 portions
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Butter a 2 quart flame proof casserole or gratin dish.
- Peel the potatoes and hold them in cold water until ready to proceed with the recipe.
- Combine the garlic, cream, salt and pepper in a small bowl.
- Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline. Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice. Place the potato slices into the gratin dish carefully layering them in a circular fashion. Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish.
- Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer. Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven.
- Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish.
- Remove the gratin from the oven and allow to cool for 10 minutes before serving.
CLASSIC POTATO GRATIN
A classic gratin, with layers both crisp and creamy, is a rich composite of sliced potatoes, grated Gruyere, heavy cream, and seasonings.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and set aside.
- Whisk together cream, 1 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg in a small bowl, and set aside. Toss potatoes, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
- Arrange one-third of potatoes in buttered dish, overlapping slices. Sprinkle with one-third of the cheese. Repeat two more times with remaining potatoes and cheese (end with a cheese layer). Pour reserved cream mixture over top layer. Gently shake dish back and forth to distribute evenly.
- Cover with foil; bake 30 minutes. Remove foil; bake until bubbling and well browned, about 30 minutes more. Let cool slightly before serving.
CLASSIC POTATO GRATIN
I like to call this decadent dish "Yummy Potatoes of Death" because it is TO DIE FOR and it is also chock full of fat and calories. Note: You can sub half-and-half for all or part of the cream, or use half broth and half cream for a lighter dish. But it's worth the splurge once a year or on a special occasion! You can use half sweet potatoes and half regular potatoes for a great Thanksgiving side dish, just layer the potatoes in the baking dish (alternating regular and sweet) and pour the hot cream mixture over the top. Source: Fine Cooking
Provided by Tracy K
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 400°F.
- Using a very sharp knife, a mandoline, or th slicing blade on a food processor, cut the potatoes into uniform 1/8-inch slices (no thicker).
- Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic.
- Cook the mixture over medium-high heat until the cream boils, stirring occasionally (very gently with a rubber spatula so you don't break up the slices).
- When the cream boils, pour the mixture into a 2 1/2- or 3-qt.
- baking dish.
- If you don't want a tender but garlicky surprise mouthful, remove and discard the garlic cloves (I leave them in, they're delicious!).
- Shake the dish to let the slices settle and then sprinkle the cheese on top.
- Bake until the top is deep golden brown, the cream has thickened and bubbled, and the potatoes are extremely tender when pierced with a knife, about 40 min.
- Don't worry if the dish looks too liquidy at this point; it will set up as it cools a bit.
- Before serving, let the potatoes cool until they're very warm but not hot (at least 15 min.) or serve them at room temperature.
- Note: This is also great for breakfast, barely re-warmed in the microwave.
CLASSIC POTATO GRATIN
Also known as French dauphinois or Yankee scalloped potatoes. The potatoes are thinly sliced with a burnished crust.
Provided by LEGs Mom and Dad
Categories Potato
Time 1h32m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Rub bottom and sides of 6-cup gratin dish with garlic. Mince garlic and put aside. Wait about 2 minutes and spread about half the butter into dish.
- Bring half-and-half, salt, pepper, nutmeg, cayenne, potatoes, and garlic to boil in medium saucepan over medium-high heat, stirring occasionally. Reduce heat and simmer for about 2 minutes.
- Pour potato mixyure into prepared dish and distrbute potatoes eveny Gently press down potatoes until covered by liquid and dot with remaining butter.
- Bake until top is golden brown (basting once or twice during first 45 minutes) about 1 hour 15 minutes.
Tips:
- Choose the Right Potatoes: Russet potatoes are the most commonly used for potato gratin, as they hold their shape well during baking. You can also use Yukon Gold or fingerling potatoes, which have a creamier texture.
- Slice Potatoes Thinly: This will help them cook evenly. Aim for slices that are about ⅛-inch thick.
- Use a Good Quality Cheese: Gruyère is the classic cheese for potato gratin, but you can also use other hard cheeses like cheddar, Parmesan, or Swiss.
- Layer the Potatoes and Cheese Evenly: This will ensure that the gratin cooks evenly throughout.
- Add Aromatics for Flavor: Garlic, shallots, and thyme are all classic additions to potato gratin. You can also add other herbs or spices to your liking.
- Bake Until Golden Brown: The top of the gratin should be golden brown and bubbly when it is done baking.
Conclusion:
Potato gratin is a classic French dish that is easy to make and always a crowd-pleaser. With its creamy, cheesy interior and crispy, golden-brown top, it is sure to be a hit at your next gathering. You can find many other recipes for potato gratin with different variations. Experiment and find the one that you like the most. What are you waiting for? Try it now!
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