Potato gratin

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 (^_^)

the potatoes

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.   

slice the potatoes as thin as possible. If you have a food processor that does this, even better! Cut as many as will fill your dish.
put them in water while you prepare the other bits
grate two cloves of garlic and place in pan with some olive oil
add 2 chopped tomatoes, salt and pepper to taste. When they soften, set aside
chop up some bacon, or in this case it was collar bacon if you want to get specific (the 100g pack was cheaper!)
fry in the same pan with a bit of oil till cooked and a bit crispy, set aside
you are now ready to layer so drain the potatoes and grate some parmesan cheese. Can also use gruyere cheese.
butter the dish you’re going to use, you can also chop a garlic clove in half and rub the inside of the dish with it instead
put down the first layer of potatoes (which for me was half the potatoes, I was only doing 2 layers), sprinkle with salt and ground nutmeg
sprinkle all the bacon and drizzle the juices from the pan on top
the cheese
sprinkle some cheese on top and then with a spoon, drizzle in about 1/2 a cup of cream as evenly as possible
then put down the second layer of potatoes, sprinkle salt and ground nutmeg again, then all of the garlic and tomato mix.
and then spoon in evenly another 1/2 cup of cream
top with a generous layer of grated cheese
bake in the oven for 1 hour at 180°C uncovered

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.

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About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on www.pendolamama.co.ke. Life is a feast, eat up!

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