Recipe: Potato gratin easy to make – 07/03/2023 – Marcão’s Recipes

I woke up feeling a little silly today, so I went to make some French food.

Seriously though: people have a slightly wrong idea of ​​French cuisine. They think it’s all too sophisticated, too complicated.

That’s because the French cuisine that became famous is the one made by the great restaurants.

In any culinary tradition, restaurant food is very different from what is prepared and eaten at home. Nowhere else is the difference as great as in French cuisine.

That’s because it was the French who invented the restaurant and most of the techniques taught in gastronomy schools.

Classic restaurant cooking is full of broths and sauces, sauces made from broths and sauces made from other sauces. Everything has an exact measurement, and the cuts are geometric and precise.

It’s something that doesn’t work in a home kitchen. At home, being practical is a matter of survival. French cuisine is also full of homemade dishes, somewhat rustic, simple to make, which do not parade on the red carpet of haute cuisine.

Potato au gratin transits through both universes. In academic and restaurant kitchens, it appears in congruent sheets, overlapping in arrangements that look like roofs. It can be the gratin dauphinois, with only cream, or the gratin savoyard, with only cheese.

At home, we make the recipe and cutting of the potato more flexible – we don’t have the time, expertise or restaurant to reuse a mountain of trimmings. Some people like to peel potatoes. I don’t see the need.

It is necessary to slice the potato as thinly as you can, as it goes into the oven raw – the smaller the thickness, the shorter the preparation time.

In this recipe, I use potatoes, red onions, sour cream and cheese. I make a bed of onions at the bottom of a round refractory and distribute the potato slices, standing up, around the mold. Then drizzle with the seasoned cream, put it to bake and finish gratin with cheese.

Quantities are for a 20 cm diameter container (I used a cast iron skillet). You may need to adapt amounts according to the equipment you have at home.

In theory, potato gratin is a side dish for meat (I had it with baked chicken). Don’t be shy about eating it as a main course, it’s worth it.

POTATO GRATIN

Performance: 4 servings (as a side dish)

Difficulty: easy

Ingredients

500 ml of fresh cream

2 garlic cloves

1 sprig of thyme

1 teaspoon salt

Nutmeg and black pepper to taste

700 g of washed potatoes

1 red onion

50 g of butter

50g finely grated parmesan or gruyère cheese

Way of doing

1. Heat the oven to 200ºC.

2. In a pan, boil the cream with the spices. The garlic must be crushed, but whole. Cook for 5 minutes and turn off the heat.

3. Cut the potatoes and onion into thin slices. Grease, with a small piece of butter, a round refractory of 20 cm in diameter. Distribute the potato slices, upright, around the edge of the mold, then fill in the center. Intersperse with onion in some spots.

4. Discard garlic and thyme. Drizzle the potatoes with the seasoned cream and bake for 40 minutes.

5. Remove the potato from the oven, cover with the remaining cheese and butter and place in the oven to brown for another 30 minutes.

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