Potato Gratin. I looked up ‘gratin’ in the dictionary yesterday. It’s of French origin and simply refers to a dish topped with a browned crust of breadcrumbs or cheese (^_^)
It’s a very nice side dish for steaks in my opinion. Usually just potatoes thinly sliced and layered in a baking dish with cream, nutmeg and cheese. I wanted to add other flavours to it this time, I made a few additions.
After the hour pull out a piece of potato from the side and taste. If it’s not cooked yet leave it in the oven a bit longer, till the potatoes are done (if it’s a bit dry, you may also want to cover with foil if it needs to cook longer). Let it cool for 5 to 10 minutes before serving.