Old-Fashioned Potato Gratin
Old-Fashioned Potato Gratin is a gluten free recipe with 6 servings. One portion of this dish contains around 7g of protein, 27g of fat, and a total of 375 calories. For 83 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. If you have kosher salt, parmigiano reggiano, heavy cream, and a few other ingredients on hand, you can make it. It works well as a side dish. 208 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. It is brought to you by Leites Culinaria. All things considered, we decided this recipe deserves a spoonacular score of 36%. This score is not so great. If you like this recipe, you might also like recipes such as Gratin Dauphinois (Potato Gratin), Sage-flavored Gratin Dauphinois With Potato, Sweet Potato And P, and Old-Fashioned Potato Salad.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 80 minutes
Ingredients:
3 tablespoons freshly grated Comté cheese (or substitute Gruyère or Asiago)
1 garlic clove, crushed and peeled
1 1/2 cups heavy cream
Kosher salt and freshly ground white pepper
3 tablespoons freshly grated Parmigiano-Reggiano
4 russet potatoes
1 tablespoon unsalted butter, at room temperature
Equipment:
oven
bowl
Cooking instruction summary:
1. Preheat the oven to 350° F (176° C). Adjust the oven rack to the top position.2. Peel the potatoes and slice them crosswise about 1/8 to 1/4 inch thick. Place the potato slices in a bowl of cold water so they don’t discolor.3. Meanwhile, firmly rub the garlic clove all over the bottom and sides of a 10-inch gratin dish to coat it with the garlic juices. Allow to dry for a few minutes, then rub the bottom and sides of the dish with the butter.4. Drain the potatoes and pat them dry. Arrange a layer of potatoes in a slightly overlapping fashion, like a splayed deck of cards, in the bottom of the gratin dish. Season with a good dash of salt and pepper and a little of each of the two cheeses. Continue layering the potatoes and cheese in this fashion, seasoning each layer and finishing with the cheese (you should have at least three layers). Drizzle the cream along the sides of the dish, so as not to displace the cheese.5. Place the potato gratin, uncovered, on the top rack and bake for 1 to 1 1/4 hours, or until the cream has been absorbed and the top is crispy and golden. Let stand for 10 minutes before serving.
Step by step:
1. Preheat the oven to 350° F (176° C). Adjust the oven rack to the top position.
2. Peel the potatoes and slice them crosswise about 1/8 to 1/4 inch thick.
3. Place the potato slices in a bowl of cold water so they don’t discolor.
4. Meanwhile, firmly rub the garlic clove all over the bottom and sides of a 10-inch gratin dish to coat it with the garlic juices. Allow to dry for a few minutes, then rub the bottom and sides of the dish with the butter.
5. Drain the potatoes and pat them dry. Arrange a layer of potatoes in a slightly overlapping fashion, like a splayed deck of cards, in the bottom of the gratin dish. Season with a good dash of salt and pepper and a little of each of the two cheeses. Continue layering the potatoes and cheese in this fashion, seasoning each layer and finishing with the cheese (you should have at least three layers).
6. Drizzle the cream along the sides of the dish, so as not to displace the cheese.
7. Place the potato gratin, uncovered, on the top rack and bake for 1 to 1 1/4 hours, or until the cream has been absorbed and the top is crispy and golden.
8. Let stand for 10 minutes before serving.
Nutrition Information:
covered percent of daily need
