Kartoffelgratin: Creamy potato gratin with cheese
Today, we're delighted to share a classic comfort dish perfect for any occasion: a Golden Parmesan Potato Gratin. This recipe, courtesy of the talented Thomas kocht, promises to deliver irresistibly delicious flavors with every bite. A harmonious blend of rich cream, fragrant herbs, and savory cheese, this gratin turns the humble potato into a heavenly treat.
Ingredients:
- 2 kg (approx. 4.4 lbs) unpeeled potatoes (approximately 1.5 kg or 3.3 lbs when peeled)
- 500 ml (2 cups) heavy cream
- A few sprigs of rosemary
- 2 cloves of garlic
- A pinch of nutmeg (optional)
- 100 grams (1 cup) grated Parmesan cheese, plus extra for layering
- Salt, to taste
- Freshly ground black pepper, to taste
- A knob of butter for greasing the baking dish
Detailed Instructions:
Prep Time: 20 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 35 minutes
Equipment: Baking dish, mandoline slicer (optional), aluminum foil
Servings: 6-8
1. Preheat your oven to 180°C (350°F) with conventional settings (top and bottom heat).
2. Peel the potatoes and slice them into thin, even rounds. You may use a knife or a mandoline slicer for precision, employing the guard to protect your fingers.
3. In a saucepan, combine the cream with gently crushed garlic cloves and rosemary sprigs. Season the mixture generously with salt, pepper, and a touch of nutmeg if you desire. Allow the cream to simmer slightly and reduce a bit while infusing the flavors.
4. Grease the baking dish with butter. This step is optional for non-stick dishes but recommended for others to prevent sticking.
5. Begin layering the potato slices in the dish, adding a little of the seasoned cream over each layer to prevent browning and impart flavor. Season each layer lightly with additional salt and pepper to your taste.
6. After creating a few layers, optionally sprinkle additional grated Parmesan cheese between them for added flavor.
7. Once all the potatoes are layered, pour the remaining cream over the top. The cream should come up to the sides, but the potatoes need not be submerged. If the dish appears too dry, add a little more cream.
8. Finish with a generous layer of grated Parmesan cheese and freshly ground black pepper on top.
9. Cover the dish with aluminum foil and bake in the preheated oven for approximately 45 minutes. Then, remove the foil to allow the top to brown for an additional 30 minutes, or until golden and bubbly.
10. Once done, let the gratin sit for a few minutes before cutting into it to allow it to set.
Cooking Tips:
- Ensure the seasoned cream is well-salted, as potatoes require plenty of seasoning.
- If the gratin is browning too quickly, you can cover it with foil again during the final cooking stages.
Attribution to the author, Thomas kocht, and their YouTube channel:
This recipe has been presented to you by Thomas kocht. For more of such delightful recipes, don't forget to visit and subscribe to https://www.youtube.com/@Thomaskocht.
#comfortfood #cookingathome #cookingchannel
YouTube channel - Thomas kocht: https://www.youtube.com/@Thomaskocht
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