Potato gratin is a French side dish with layers of potatoes cooked in Bechamel sauce with lots of cheese and baked to perfection. Add a fresh salad and a French bread, and you’ve determined the magic direction to a person’s coronary heart.
Four medium (2-1/4″ to 3″ dia, raw) russet potatoes, sliced into 1/4 inch slices
One onion, cut into squares
salt and pepper to flavor
Three tablespoons butter
Three tablespoons all-purpose flour
½ teaspoon salt
2 cups of milk
1 ½ cups shredded Cheddar cheese
How To Make Potato Gratin
- Preheat oven at four hundred degrees F (two hundred stages C). Butter a medium casserole dish.
- Layer half of the potatoes into the bottom of the prepared casserole dish. Top with the onion slices, and upload the remaining potatoes—season with salt and pepper to flavor.
- In a medium-length saucepan, soften butter over medium warmness. Mix within the flour and salt, and stir continuously with a whisk for one minute. Stir in milk. Cook until combination has thickened. Stir in cheese, and keep stirring till melted, approximately 30 to 60 seconds. Pour cheese over the potatoes, and cowl the dish with aluminum foil.
- Bake 1 1/2 hours within the preheated oven.
Arrange potato slices in an organized dish, fanning out a handful at a time and putting in the container at a perspective (this guarantees every scoop may have soft potatoes from the bottom and crisp edges from the pinnacle). Shingle, as you figure until the bottom of the dish is covered—Tuck smaller slices into any gaps to fill. Pour cream aggregate over potatoes and cowl dish tightly with foil. Bake potatoes till gentle and creamy, 60–75 mins. Let cool.
Place rack in the top position; warmness broiler. Remove foil and full potatoes with Gruyère and Parmesan. Broil until cheese is bubbling and top of gratin gets golden brown color, 5–10 minutes. Serve crowned with extra thyme leaves.
Thinly sliced Potato is layered with a cream-butter-garlic mixture, sprinkled with thyme, and the required cheese in every layer. Bake included seventy-five mins (yes, genuinely, it takes that long), then uncovered to make the cheese until golden brown. While it would seem daunting to slice 1 kg / 2 lb of potatoes thinly, that is the kind of mission in which you’ll quickly get right into a rhythm. By the third Potato, you’ll be slicing like a chef!
To keep away from lumps to your sauce, add some milk when you stir the flour and butter. Experiment with great cheeses for variety.
Sure, from time to time, you may stray and get excited with the aid of modern-day obsessions like Ultra Crispy Smashed Potatoes and Parmesan Crusted Potatoes. But Potatoes au Gratin is a classic that you’ll love forever and ever. First made using Julie Child’s recipe, which then evolved slightly through the years to what it’s far nowadays. A barely more streamlined assembly process, the addition of garlic, and up the cheese.
At The End
Potato gratin is a classic side dish slowly emerging in India with its authenticity and delicious taste. It indeed has won all hearts. French also make vegetable au gratin, in which you simply replace potatoes with vegetables of your choice.