Gastronomixs

Potato gratin

This is a dish consisting of sliced potatoes baked in the oven in just a little liquid. There are two types of gratin: one you can slice and one you can dish up with a spoon. This recipe is for making a gratin that you can dish up with a spoon.  

Recipe for 4.5kg of gratin. 

Potato gratin

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,600 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

2500

g

potatoes, waxy

1

litre

cream

500

g

milk

5

cloves

garlic

1

sprig

rosemary

1

sprig

thyme

1

 

bay leaf

As needed:

 

salt and pepper

25

g

butter

500

g

grated cheese

Preparation method

  • Preheat the oven to 170°C.
  • Peel the potatoes and rinse them in cold water.
  • Mix the cream, milk, garlic, and herbs and bring to the boil. Cover and leave to infuse for 30 minutes. Season to taste with salt and pepper.
  • Cut the potatoes into thin slices of approximately 3mm on a mandolin or meat slicer. 
  • Lightly grease a gastronorm container or serving dish with butter.
  • Evenly layer the potatoes in the dish.
  • Sieve the cream and milk mixture. 
  • Pour the sieved mixture over the potatoes and ensure that they are covered completely.
  • Sprinkle over the grated cheese.
  • Bake the gratin for 60 to 70 minutes until done.
  • Use a knife to prick the potatoes to test if the gratin is done. If there’s little resistance, you can take the gratin out of the oven.
  • Serve immediately or cool to 4°C.

Serving suggestions

  • Serve as a side dish or as part of a main course with fish or meat.
  • Variation tip: uses cheeses such as Parmesan, Emmental, or Gruyère for a crispy crust or a creamy centre.
  • Variation tip: add spice mixtures such as vadouvan, ras el hanout, garam masala, picadillo, paprika, curry, shichimi togarashi, za’atar, and other types of curry to the cream and milk mixture.
  • Variation tip: add spices or herbs such as lemongrass, lime leaves, chilli pepper, garlic, star anise, fennel seeds, cumin seeds, pepper, juniper berries, bay leaves, thyme, or rosemary to the cream and milk mixture.

Previous page