Best 3 Potato Gratin French Recipes
Embark on a culinary journey to France with our enticing potato gratin, a quintessential dish that embodies the essence of French comfort food. This delectable casserole features layers of thinly sliced potatoes, bathed in a luscious creamy sauce infused with nutty Gruyère cheese. As the potatoes bake, they caramelize on the edges, creating a crispy crust that contrasts beautifully with the tender, velvety interior. Indulge in the classic French potato gratin recipe, or explore variations that showcase the versatility of this beloved dish. Discover a gratin dauphinois, a traditional version that utilizes local French ingredients, or unveil a potato gratin with a twist, featuring the addition of aromatic herbs, smoky bacon, or tangy goat cheese. Whichever recipe you choose, be prepared to savor the harmonious blend of flavors and textures that make potato gratin an irresistible culinary delight.
Here are our top 3 tried and tested recipes!
FRENCH POTATO GRATIN
Make and share this French Potato Gratin recipe from Food.com.
Provided by Mirj2338
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice potatoes thinly.
- Use a food processor if available.
- Lightly grease an ovenproof casserole.
- Layer potato slices in casserole, sprinkling each layer with salt, pepper and nutmeg.
- Press garlic over mixture.
- Add cream and milk.
- You may prepare ahead of time up to this step.
- Bake at 400 degrees F for about 40 minutes, or until potatoes are soft and creamy and golden brown on surface.
MOLTEN FRENCH CAMEMBERT POTATO GRATIN WITH BACON AND ONIONS
Pure indulgence & total comfort food! Melted Camembert cheese baked au gratin with potatoes, bacon, onions, wine & creme fraiche! This is my own adaptation of a recipe called Tartiflette; an Alpine Savoy dish which uses Reblochon cheese which I find a bit overpowering in flavour, so I made my own recipe up using Camembert and cutting out butter and full fat cream too! This is a truly lovely meal which is served with crisp green salad and a selection of charcuterie - such as salamis, sausages, pates & terrines. Bring the Poele, the little cooking pot to the table, have everything set out, add some wine & invite friends and family over.......... oh, and don't forget to light the log fire too!
Provided by French Tart
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 210C,425°F.
- Grease an ovenproof dish, I use a French Poele, a small pan like earthenware dish with a handle, but any oven proof dish which is fairly deep will be okay!
- Peel and boil the potatoes whole; cook for about 20-25 mins or until JUST tender but still holding their shape well.Plunge them into cold water to stop them cooking and set them to one side.
- Meanwhile, heat up a frying pan and cook the lardons or bacon cubes together with the diced onions. Cook them over a medium heat, pouring away any excess fat. Fry them until the bacon is crispy but not too brown and the onions are tender.
- Mix together the creme fraiche and glass of wine. Season the mixture very well with black pepper and just a touch of salt, as the bacon will be salty.
- Take your Camembert cheese and very carefully slice it into two pieces horizontally.
- Drain the cooled potatoes and cut them into 1/4" thick slices. Layer half of them in to the greased oven proof dish and then cover with half of the onion and bacon mixture.
- Pour over half of the wine and creme fraiche mixture. Place one half of the whole Camembert on top. Repeat the layer in the same order: potatoes, bacon and onion mixture, wine and creme fraiche mixture and end the layers by placing the last half a Camembert cheese on top.
- Season with black pepper again and just a pinch of salt if you wish.
- Bake in a pre-heated oven for about 45 minutes or until the gratin is brown and bubbling.
- Set to one side for about 3-5 minutes, it firms up a bit and is easier to serve then!
- Serve with a big bowl of crisp green salad, assorted Charcuterie such as cold meats, salami, terrine and sausage AND not forgetting crusty bread to mop all those juices up with!
- Great with a well chilled and dry white wine such as Chablis or Chardonnay.
POTATO GRATIN - FRENCH
Steps:
- 1) Boil the potatoes for approximately 20 minutes or until tender, but not very soft. Drain the potatoes and set aside. 2) Preheat the oven to 350 degrees. 3) Grease a 9" X 13" baking dish with butter. 4) Add the Canadian bacon or pancetta to a large frying pan and add the sliced onions. (If you prefer regular bacon, you can use it, but I would recommend a lean/lower fat variety.) Fry the bacon and onions until the onions turn golden. You may need to add a little vegetable oil so the onions don't stick. 5) Toss the bacon and onions with the potatoes, salt, and pepper. 6) Spread the mixture over the baking dish and top with the cheese cubes, making sure to disperse them evenly. 7) Bake for about 40 minutes, or until the cheese has melted and turned golden brown.
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or fingerlings, hold their shape well and won't become mushy when baked. Avoid using starchy potatoes, such as Russet, which tend to fall apart.
- Slice the potatoes thinly: This will help them cook evenly.
- Soak the potatoes in water: This will help remove excess starch and prevent them from sticking together.
- Use a heavy-duty baking dish: This will help distribute the heat evenly and prevent the gratin from burning.
- Don't overcook the gratin: The potatoes should be tender but still have a slight bite to them.
- Serve the gratin hot: This is when it's at its best.
Conclusion:
Potato gratin is a classic French dish that is perfect for any occasion. It's easy to make and can be customized to your liking. You can add different cheeses, herbs, or vegetables. It's a hearty and comforting dish that is sure to please everyone at the table. Whether you're looking for a side dish or a main course, potato gratin is a great choice.
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