Savoury
Potato Gratin
This might be one of my favourite comforting dish. I would highly recommend to use a mandoline, the secret to a great potato gratin is the thickness of the potato slices, the thiner the more unctuous your gratin will be.
Another thing to bear in mind is the deeper your dish, the longer the baking time, but be patient a slow cook gratin is always the best.
- Prep Time30 min
- Cook Time1 hr 30 min
- Total Time2 hr
- Serving Size4-8
Ingredients
- 1kg Potatoes
- 2 Tbsp. Crème Fraîche
- 100 ml Milk
- 2 Tsp. Dijon Mustard
- 2 Tsp. Grain Dijon Mustard
- 100 g Grated gruyère
- 3 Sprigs Thyme
- Drizzle Olive oil
- Salt & Peper
Method
Preheat your oven to 180°C/350°F.
In a bowl mix creme, milk, both mustard and season. Keep aside.
Peel the poatoes, wash and dry properly to remove excess starch. Slice the potatoes as thinly and uniformly as possible.
In an ceramic oven proof dish, drizzle a little olive oil and begin to layer the potatoes, sprinkle with the grated cheese, some of the creme mixture and few leaf of thyme. Alternate each layer making sure that the last is grated cheese only.
Transfer in the oven and cook for at least 1.5 hours, check half way and cover with foil if the cheese is getting to brown or dry. After this time check that the potatoes are soft and cook by inserting a knife into it, it should be really easy to go through the gratin.
Serve hot with a crispy salad for a week night super or as a side dish for the perfect Sunday beef roast.
Enjoy… Bon appetit! ♥♥♥
