Refresh
    Potato Gratin

    A Potato Gratin is always a crowd pleaser especially during a Dinner with many around the table. However in that case it mustn't be the only Side Dish on offer but it will be the most consistent one to fill one's belly. I would say it could be the main one of three sides. Potatoes are loved by many and a Potato Gratin is delicious..

    Putting it all Together
    Potato Gratin
    Timing
    • Preptime: 30 minutes
    • Cooktime: 1 hour. Give or take.
    • Servings: 4 to 6 portions.
    Ingredients

    1kg to 1.5kg Potatoes.

    250g to 300g of grated Gruyére or grated Cheddar.

    Parsley bunch, chopped.

    250g of Sour Cream or Creme Fraiche.

    Cracked Black peppercorns and Sea Salt.

    2 chopped Garlic Cloves.

    A handful of Thyme Leaves.

    Optional: chopped Chives. A good pinch of Nutmeg. Chopped White Onions or Shallots.

     

    Steps

    The first thing to do is to peel and slice the Potatoes. The varieties which work well with this Side are medium size Potatoes like the Vivaldi or the Charlotte. The larger King Edward Potato can also do the job but the dish will look more rustic. This is probably the most demanding task to do.

    Put a deep pan of salted Water to boil in order to part boil the slices of Potatoes for 10 minutes. Don't let the Potatoes go mushy so keep an eye on them on occasion.

    Peel and chop your Garlic Cloves. Butter your deep Baking tray. Then rub some of the Garlic all around the tray.

    Chop your Parsley and Chives. Peel and chop your Shallots thinly if using.

    Preheat the oven to gas mark 5.

    Drain the Potato slices and let them cool in the drainer. They will be better to handle but safer too.

    Meanwhile pick the Thyme Leaves and set aside with the other chopped aromatic Herbs.

    Whisk your Cream lightly and add your Seasoning to it with Nutmeg if using. There is two ways to thin the mix which is to add either a little Milk or a little White Wine if it is too thick. Another addition to the mix can potentially be a tablespoon of a Mustard of your choice: Tarragon Mustard, Dijon Mustard, Wholegrain Mustard...

    Then it is time to place your Potato Slices into the dish. For presentation an oval or round dish are best. Overlay slightly your slices, and season lightly as you go but also add the chopped Garlic a little a layer at a time. The same applies for the chopped Shallots or Onions if using. Try to make lovely curves as you place the sliced Potatoes. Then put your dish in the oven for forty minutes to crisp up.

    Meanwhile grate the Gruyére Cheese and chop some more parsley for decoration. 

    After the forty minutes, add the Cream and Herbs mix then the grated Cheese on top of it all. Then allow the Potatoes to become a lovely Gratin for twenty minutes.

    Crispy yet unctuous in the end just put some chopped Parsley and a little Thyme for decoration upon the Potato Gratin.

    The following step is just to serve the Dish: Whole and upon a table is best for presentation. Then it is about dishing out the portions to everyone.

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