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Potatoes au Gratin

Potatoes au Gratin
Potatoes au Gratin
  • Yield: 4-6
  • Prep Time: 15 minutes
  • Cook Time: 1h 15 min
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Potatoes au Gratin

By Tobias February 18, 2016

For years I have been trying different recipes for potatoes au gratin or scalloped potatoes. Always looking for that rich and creamy texture and it never really worked out the way I wanted it. Until one day I was watching Jacques Pépin on PBS, dedicating an entire show to potatoes. I forgot most of what he did, but his recipe for potatoes au gratin has stuck and has become the go-to recipe when ever I'm craving this dish.

Pépin says, the recipe is from his own mother and it exists in a couple of varieties depending on how rich you want to go. You can either use all milk (I even made it with 2% milk once and it was still as creamy and rich as I like it) or add heavy cream. You can go without cheese or sprinkle some grated cheese on top (my favorite is Gruyère, but I usually like it without any cheese added).

It makes a fantastic side for steaks, and all kinds of dark meats. But it's also delicious by itself with a little side salad.

Ingredients

  • Yukon Gold Potatoes - 1.5lbs
  • Whole Milk - 2 cups
  • Heavy Cream - 1 cup
  • Garlic - 2 - 3 gloves, minced
  • Salt - 1 tsp
  • Pepper - 1/2 tsp
  • Nutmeg - 1/4 tsp
  • Optional
  • Gruyère - 1/2 cup, grated

Instructions

  1. Peel the potatoes and use either a mandolin or a knife to cut them into thin (~2mm) slices. Do not wash the potatoes, instead put them right into a heavy saucepan.
  2. Preheat your oven to 375° Fahrenheit.
  3. Add the milk to the potaotes, stir in garlic and spices and bring to a boil. Use a wooden spoon to stir gently to separate the slices and to make sure nothing is scorching. As the milk comes to a boil it should start to thicken from the potato starch.
  4. Once the milk has come to a boil, transfer everything into an oven proof dish, I like to use a pretty shallow one to get maximum crust on top. You can arrange the potatoes nicely in the dish or just pour them in, flavor wise there's no difference.
  5. Top the potatoes with the heavy cream (milk works just as well), sprinkle on the cheese (if using), and put the dish into the oven.
  6. Bake until the potatoes are tender, most of the liquid is absorbed, and the top is golden and bubbly. That takes about 1 hour.
  7. Let rest for 15 minutes before serving.

Guten Appetit!

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SidesWith 0 comments February 18, 2016

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Author Tobias

Hey, I'm Tobias and since I was a small kid, watching my mom prepare food for the family, I have been fascinated by food, cooking, and baking. In the past years, a love for classic craft cocktails and good wine came as add-on. And now I'm trying to use my free time to travel all over our planet, connect with friends, and explore the culinary offerings this beautiful world has.

Because good food brings good people together.

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The Cooking German

Food brings people together! So I'm trying to create and recreate some delicious meals to share with new and old friends, and ignite the passion for food in others.

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