Best 3 The Ultimate Potato Gratin Recipes

THE ULTIMATE POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.
• Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.
• Generously butter the bottom and sides of a 9 by 13-inch ovenproof casserole dish. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic. Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1 cup cream over the dish. Sprinkle with the remaining Parmesan.
• Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.
• *Cook's Note: Slice the potatoes immediately before using so they don't turn brown.

ULTIMATE GRATIN DAUPHINOIS

Steps:

• Preheat the oven to 160C/Gas 4/fan oven 140C. Rub the butter all over the surface of a gratin dish, about 18x28cm/7x11in. Peel and slice the potatoes to a width of 3mm/1⁄8in. Lay the slices on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients.
• Pour the milk and cream into a saucepan. Add the garlic, thyme and shallot (if using). Slowly heat the milk and, just as it is about to reach boiling point and you see bubbles appearing around the edge of the pan, remove it from the heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep warm.
• Layer half the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt and freshly ground pepper between each layer. You don't have to be too neat with the lower layers, but keep some of your best slices for later, so the top looks good.
• Pour half the hot milk and cream over the potatoes, then finish off layering the rest of the potatoes (arranging them a bit more carefully this time). Pour over the rest of the hot milk and cream. Scatter the cheese over the top and bake for about one hour, until golden and tender. Leave the dish to stand for about 5 minutes, then serve sprinkled with a few fresh thyme leaves.

ULTIMATE POTATO GRATIN

Steps:

• Preheat oven to 350°F.
• Finely shred cabbage and cut bacon into 1/2-inch chunks.
• Place a small skillet over medium-low heat and fry bacon until crispy.
• Remove from pan with slotted spoon and drain on paper towels.
• Set aside.
• Add 1 tablespoon butter to bacon fat in frying pan.
• When it has melted, add 1/2 the garlic and let soften.
• Add cabbage and coat it with the butter, let it wilt.
• Add the bacon and season with salt and pepper.
• Remove from heat and add most of the chives, leaving some for garnish.
• Generously butter the bottom and sides of an ovenproof casserole dish (13 x 9).
• In a large bowl, combine the potatoes, 1 1/2 cups cream, 1 cup parmesan and remaining garlic.
• Season with salt and pepper.
• Using your hands, place a layer of potatoes in the greased casserole dish.
• Sprinkle with parmesan and repeat with 2 more layers of potatoes.
• Spoon the cabbage mixture on top and spread it out evenly over the potatoes.
• Top it off with 2 more layers of potato and parmesan.
• Pour the remaining 1 cup cream over the dish.
• Sprinkle with remaining parmesan.
• Cover dish with foil and bake for 1 hour, then bake uncovered for another 30 minutes or until golden brown.
• Let sit for 10 minutes and garnish with remaining fresh chives before serving.