Nutrition Facts
4 servings
4
Creamy Potato Gratin Recipe
No Reviews
Discover the recipe for traditional potato gratin, made with milk and cream (thick or liquid). The cooking method preserves the creaminess of this delicious dish. It's quite quick to make, and you can prepare it the day before without any problems.
Ingredients
750 Gratin potatoes
25 Milk
25 Sour cream
1 clove Garlic
Salt
Pepper
1 pinch Ground nutmeg
40 Butter
Directions
1
Preparation of the potatoes Peel the potatoes but do not wash them.
2
Cut them into slices about 3 mm thick.
3
Wipe them with a cloth but do not wash them. Season with salt and pepper (about 10 g of salt and 3 to 4 turns of the pepper mill) and gently massage them with your hand to help the salt and pepper penetrate.
4
Cooking potatoes in milk In a heavy-bottomed pot, pour in the milk and then add the potatoes. Bring to a boil, reduce the heat, and cover. Let cook for 10 minutes.
5
After 10 minutes of cooking, add the heavy cream and a pinch of grated nutmeg. Continue to cook for 20 minutes at a gentle simmer, uncovered. Monitor the cooking to ensure that the potatoes do not stick, especially if you are using double cream.
6
Preparation of the gratins: Rub 4 ramekins with a clove of garlic.
7
Using a slotted spoon, fill the ramekins with potatoes, cover with a bit of the cooking cream, and distribute the 40 g of butter evenly (about 10 g per ramekin).
8
Oven Cooking Finish cooking and browning in the oven (approximately 200°C) in a water bath for the gratins. For successive servings, simply keep the potatoes in the pot and gratin them as needed. The gratins will never be dry. Serve very hot.
Ingredients
Ingredients
750 Gratin potatoes
25 Milk
25 Sour cream
1 clove Garlic
Salt
Pepper
1 pinch Ground nutmeg
40 Butter
Directions
Directions
1
Preparation of the potatoes Peel the potatoes but do not wash them.
2
Cut them into slices about 3 mm thick.
3
Wipe them with a cloth but do not wash them. Season with salt and pepper (about 10 g of salt and 3 to 4 turns of the pepper mill) and gently massage them with your hand to help the salt and pepper penetrate.
4
Cooking potatoes in milk In a heavy-bottomed pot, pour in the milk and then add the potatoes. Bring to a boil, reduce the heat, and cover. Let cook for 10 minutes.
5
After 10 minutes of cooking, add the heavy cream and a pinch of grated nutmeg. Continue to cook for 20 minutes at a gentle simmer, uncovered. Monitor the cooking to ensure that the potatoes do not stick, especially if you are using double cream.
6
Preparation of the gratins: Rub 4 ramekins with a clove of garlic.
7
Using a slotted spoon, fill the ramekins with potatoes, cover with a bit of the cooking cream, and distribute the 40 g of butter evenly (about 10 g per ramekin).
8
Oven Cooking Finish cooking and browning in the oven (approximately 200°C) in a water bath for the gratins. For successive servings, simply keep the potatoes in the pot and gratin them as needed. The gratins will never be dry. Serve very hot.
Notes
-
Julie-et-Martin
Excellent!!!!! I really have nothing to say except WOW, well done! And especially THANK YOU for sharing this dish :-) It's a must-try and worth making again (just be careful with the pots for those who want to make this recipe). Julie from Prague -
Bruno
Small tasty addition Very good recipe. Personally, I add a little touch to enhance it: 100 to 150 ml of white wine, ideally a fruity variety. And that's the best part. -
Lauhem
Creamy recipe. I just didn't use as much butter, only a few nuts, and it was divine! Thank you for this very good recipe for potato gratin... -
Alain
Potato Gratin Response to Melanie Vallet: As I don't know when Melanie's comment (the question) was made, my response might fall flat. Washing and rinsing potatoes BEFORE peeling them is not prohibited (if anything can be prohibited), on the contrary, even if they are presented more or less washed on supermarket shelves. With a small supplier (market, neighbor, one's own garden...), it is imperative, as is wearing gloves when working with soil (both vegetables and ornamental plants!)... and not removing them by pinching the tip with your teeth!!! This is how some wicked individuals poisoned the mother of Henry IV. The vector for this parasitosis is primarily a felid (cat) through its droppings. This relates to infection by Echinococcus, an emerging disease in France whose primary vectors are foxes, dogs, and cats... So: Wash the potatoes, do not put hands to the mouth during this operation. (Infection occurs through ingestion). Wash hands after peeling. The recipe also does not prohibit rinsing the peeled potatoes. However, starch, which acts as a binder for the ingredients, is lost, resulting in a dish that is too liquid. Then, the cooking temperature will do the rest, in case there are any remaining fecal oocysts. The parasite is killed above 60 °C. As the preparation is brought to a boil... -
Angélique
So good! Recipe followed as is, added a little grated cheese before baking. The salt is perfectly measured. Very good gratin,
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH