Potato Gratin

French Potato Gratin Recipe with Parmesan Cheese and Ham

Region / culture: France | Preparation time: 20 minutes | Cooking time: 1 hour 30 minutes | Servings: 6

Introduction

Potato Gratin is a classic French dish that features thinly sliced potatoes layered with cheese and sometimes other ingredients, then baked until golden and bubbly. It is a comforting and indulgent side dish that pairs well with a variety of main courses.

History

Potato Gratin, also known as Gratin Dauphinois, originates from the Dauphiné region in southeastern France. It is believed to have been created in the 18th century and has since become a beloved dish in French cuisine. The dish was traditionally made with cream, garlic, and cheese, but variations have evolved over time to include different ingredients and flavors.

Ingredients

1 garlic clove
5 large baking potatoes, peeled (idaho potatoes work well)
3 tbsp freshly grated parmesan cheese
2.5 cup vegetable or chicken stock
pinch of grated nutmeg
salt and black pepper
1 yellow onion, sliced (optional)
cubed ham steak (optional)

How to prepare

Preheat the oven to 400°F (204°C).
Halve the garlic clove and rub the cut surface over the base and sides of a large shallow gratin dish.
Wash and peel the potatoes. Slice them very thinly (a mandolin works very well for this, if you have one) and arrange a layer over the bottom of the dish.
Add a layer of sliced onions and ham, if using. Sprinkle with a little Parmesan and season with salt and pepper.
Continue layering the potatoes, cheese, onions, and ham (if using) until you reach the top of the pan.
Add the stock, then sprinkle with the grated nutmeg.
Bake for 1.25 - 1.5 hours, or until the potatoes are tender and the tops are well-browned.
Note: For an almost fat-free dish, you can omit the Parmesan cheese as long as you use 100% fat-free chicken stock and are not using the ham. I like using the reduced sodium/fat-free stock from Swanson.

Variations

Add cooked bacon or pancetta for a smoky flavor.
Use different types of cheese such as Gruyere or cheddar for a unique twist.
Incorporate herbs like thyme or rosemary for added flavor.

Cooking Tips & Tricks

Use a mandolin to slice the potatoes thinly and evenly for the best results.

- Rubbing the gratin dish with garlic adds a subtle flavor to the dish.

- Layering the ingredients evenly and seasoning each layer ensures a well-balanced flavor throughout the dish.

- Allow the gratin to rest for a few minutes after baking to allow the flavors to meld together before serving.

Serving Suggestions

Potato Gratin pairs well with roasted meats, grilled vegetables, or a simple green salad.

Cooking Techniques

Baking the Potato Gratin at a high temperature ensures that the potatoes cook through and the top becomes crispy and golden brown.

Ingredient Substitutions

Use sweet potatoes or other root vegetables in place of regular potatoes for a different flavor profile.

- Substitute vegetable stock for chicken stock to make the dish vegetarian.

Make Ahead Tips

Potato Gratin can be assembled ahead of time and refrigerated until ready to bake. This makes it a great dish for entertaining or meal prep.

Presentation Ideas

Serve Potato Gratin in individual ramekins for an elegant presentation, or garnish with fresh herbs for a pop of color.

Pairing Recommendations

Pair Potato Gratin with a bold red wine like Cabernet Sauvignon or a crisp white wine like Chardonnay.

Storage and Reheating Instructions

Leftover Potato Gratin can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Potato Gratin contains approximately 250 calories.

Carbohydrates

Each serving of Potato Gratin contains approximately 30 grams of carbohydrates.

Fats

Each serving of Potato Gratin contains approximately 10 grams of fats.

Proteins

Each serving of Potato Gratin contains approximately 15 grams of proteins.

Vitamins and minerals

Potato Gratin is a good source of vitamin C, potassium, and calcium.

Alergens

Potato Gratin contains dairy (cheese) and may contain gluten if breadcrumbs are used as a topping.

Summary

Potato Gratin is a rich and indulgent dish that is high in carbohydrates and fats, but also provides a good amount of proteins and essential vitamins and minerals.

Summary

Potato Gratin is a delicious and versatile dish that is perfect for any occasion. With its creamy texture, cheesy topping, and layers of flavor, it is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a cold winter evening, and I had just returned home from a long day at work. As soon as I walked through the door, I was greeted by the comforting aroma of garlic and cheese wafting from the kitchen.

Curious, I made my way to the stove, where I found my dear friend Clara standing over a bubbling pot of creamy potatoes. She smiled warmly at me and said, "I thought you could use a warm meal tonight. This is my favorite recipe for Potato Gratin."

I had never heard of Potato Gratin before, but as Clara ladled a generous portion onto my plate and handed me a fork, I knew I was in for a treat. The first bite was like a revelation – the tender potatoes, melted cheese, and savory garlic blended together in a symphony of flavors that danced on my taste buds. I was hooked.

I begged Clara for the recipe, and she chuckled as she scribbled it down on a piece of paper for me. She explained that she had learned it from her grandmother, who had passed it down through the generations. I promised to cherish it and vowed to make it for my own family one day.

And so began my love affair with Potato Gratin. I made it for every special occasion – birthdays, holidays, and Sunday dinners. Each time I served it, it never failed to elicit oohs and ahhs from my loved ones. They would ask for the recipe, and I would proudly tell them the story of how I came to learn it.

Over the years, I made a few tweaks to Clara's original recipe, adding a touch of nutmeg here, a sprinkle of parsley there. I experimented with different cheeses, trying everything from sharp cheddar to creamy brie. But no matter how I altered it, the magic of Potato Gratin remained.

As I grew older, I began to pass the recipe on to my own grandchildren. I would invite them into the kitchen, aprons tied around their waists, and teach them the secrets of making the perfect Potato Gratin. They would listen intently, their eyes wide with wonder, as I regaled them with stories of Clara and her grandmother.

One day, my youngest grandchild, Sarah, asked me a question that caught me off guard. "Grandma," she said, her brow furrowed in thought, "where did Clara's grandmother learn the recipe for Potato Gratin?"

I paused, a smile playing on my lips. "Well, Sarah," I began, "the story goes that Clara's grandmother was a young girl living in a small village in France. She learned the recipe from a kind old woman who lived next door. That woman, in turn, had learned it from her own grandmother, and so on and so forth. It's a recipe that has been passed down through the ages, from one generation to the next."

Sarah's eyes sparkled with excitement. "So it's a family recipe?" she asked.

I nodded, feeling a swell of pride in my chest. "Yes, my dear. And now it's our family recipe, too."

From that day on, Sarah became my kitchen apprentice, eager to learn everything she could about the art of cooking. She would stand by my side, a little flour-smeared apron tied around her waist, as we chopped vegetables, stirred pots, and baked pies. And of course, we made Potato Gratin.

As I watched Sarah grow into a talented young cook, I knew that the tradition of Potato Gratin would live on for generations to come. It wasn't just a recipe – it was a story, a memory, a connection to the past. And as long as there were potatoes to slice, cheese to grate, and garlic to mince, our family would gather around the table, sharing in the magic of Clara's Potato Gratin.