Best 2 Jacques Pepin Potato Gratin Recipes
**Potato Gratin: A Culinary Journey from France to Your Table**
Prepare to embark on a delectable culinary adventure with Potato Gratin, a classic French dish that embodies comfort, richness, and timeless appeal. Originating in the heart of France, this dish showcases tender, thinly sliced potatoes enveloped in a creamy, flavorful sauce, and topped with a golden-brown, crispy crust. Our collection of recipes offers a diverse range of interpretations, each adding a unique twist to this beloved dish. Explore variations featuring aromatic herbs, savory cheeses, and even a vegetarian option for those seeking a meatless indulgence. Whether you prefer a traditional approach or a modern twist, our recipes cater to every palate and skill level. Indulge in the irresistible symphony of textures and flavors that Potato Gratin offers, and experience the culinary artistry of this French masterpiece in your own kitchen.
YUKON GOLD POTATOES: JACQUES PEPIN STYLE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
JACQUES PEPIN'S POTATOES FONDANTES
The credit for this recipe goes to Chef Jacques Pepin, thus the name of this dish and is a little tast of heaven. A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates.
Provided by Chef Lyle
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Trim the potatoes of any eyes or damaged areas and wash well in cold water.
- Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use).
- Add the rosemary, broth, oil, butter and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
- Remove the pan from the heat and press on each potato with a fork or 1/4-cup measure just until it cracks open. (do not press too hard) Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
- Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
- Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter.
- Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.
Tips:
- Use a variety of potatoes for a more complex flavor and texture. A good combination is Yukon Gold, russet, and red potatoes.
- Slice the potatoes thinly and evenly so that they cook evenly. A mandoline slicer can be helpful for this.
- Don't crowd the potatoes in the baking dish. They should be in a single layer so that they can brown properly.
- Use a good quality cheese that melts well. A combination of Gruyère and Parmesan is a classic choice.
- Season the potatoes well with salt, pepper, and garlic. You can also add other herbs and spices, such as thyme, rosemary, or nutmeg.
- Bake the gratin until the potatoes are tender and the cheese is golden brown. This usually takes about 45 minutes to 1 hour.
- Let the gratin rest for a few minutes before serving. This will help it set and make it easier to slice.
Conclusion:
Potato gratin is a delicious and versatile dish that can be served as a main course or a side dish. It's perfect for special occasions or everyday meals. With its creamy, cheesy, and potatoey goodness, potato gratin is sure to please everyone at the table. So next time you're looking for a comforting and satisfying dish, give potato gratin a try. You won't be disappointed!
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