Best 3 Potato Gratin French Recipes
Potato gratin, a classic French dish, is a delectable casserole of thinly sliced potatoes, cream, and cheese, baked to golden perfection. This dish has been captivating taste buds for centuries and continues to be a beloved culinary creation. Its creamy, flavorful texture and crispy, cheesy top make it an ideal accompaniment to various main courses or a satisfying standalone meal. If you're yearning for a rich, comforting dish that exudes French culinary excellence, look no further than potato gratin. Let's delve into the art of making this classic dish and explore the secrets behind its irresistible charm.
Check out the recipes below so you can choose the best recipe for yourself!
FRENCH POTATO GRATIN
Make and share this French Potato Gratin recipe from Food.com.
Provided by Mirj2338
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice potatoes thinly.
- Use a food processor if available.
- Lightly grease an ovenproof casserole.
- Layer potato slices in casserole, sprinkling each layer with salt, pepper and nutmeg.
- Press garlic over mixture.
- Add cream and milk.
- You may prepare ahead of time up to this step.
- Bake at 400 degrees F for about 40 minutes, or until potatoes are soft and creamy and golden brown on surface.
MOLTEN FRENCH CAMEMBERT POTATO GRATIN WITH BACON AND ONIONS
Pure indulgence & total comfort food! Melted Camembert cheese baked au gratin with potatoes, bacon, onions, wine & creme fraiche! This is my own adaptation of a recipe called Tartiflette; an Alpine Savoy dish which uses Reblochon cheese which I find a bit overpowering in flavour, so I made my own recipe up using Camembert and cutting out butter and full fat cream too! This is a truly lovely meal which is served with crisp green salad and a selection of charcuterie - such as salamis, sausages, pates & terrines. Bring the Poele, the little cooking pot to the table, have everything set out, add some wine & invite friends and family over.......... oh, and don't forget to light the log fire too!
Provided by French Tart
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 210C,425°F.
- Grease an ovenproof dish, I use a French Poele, a small pan like earthenware dish with a handle, but any oven proof dish which is fairly deep will be okay!
- Peel and boil the potatoes whole; cook for about 20-25 mins or until JUST tender but still holding their shape well.Plunge them into cold water to stop them cooking and set them to one side.
- Meanwhile, heat up a frying pan and cook the lardons or bacon cubes together with the diced onions. Cook them over a medium heat, pouring away any excess fat. Fry them until the bacon is crispy but not too brown and the onions are tender.
- Mix together the creme fraiche and glass of wine. Season the mixture very well with black pepper and just a touch of salt, as the bacon will be salty.
- Take your Camembert cheese and very carefully slice it into two pieces horizontally.
- Drain the cooled potatoes and cut them into 1/4" thick slices. Layer half of them in to the greased oven proof dish and then cover with half of the onion and bacon mixture.
- Pour over half of the wine and creme fraiche mixture. Place one half of the whole Camembert on top. Repeat the layer in the same order: potatoes, bacon and onion mixture, wine and creme fraiche mixture and end the layers by placing the last half a Camembert cheese on top.
- Season with black pepper again and just a pinch of salt if you wish.
- Bake in a pre-heated oven for about 45 minutes or until the gratin is brown and bubbling.
- Set to one side for about 3-5 minutes, it firms up a bit and is easier to serve then!
- Serve with a big bowl of crisp green salad, assorted Charcuterie such as cold meats, salami, terrine and sausage AND not forgetting crusty bread to mop all those juices up with!
- Great with a well chilled and dry white wine such as Chablis or Chardonnay.
POTATO GRATIN - FRENCH
Steps:
- 1) Boil the potatoes for approximately 20 minutes or until tender, but not very soft. Drain the potatoes and set aside. 2) Preheat the oven to 350 degrees. 3) Grease a 9" X 13" baking dish with butter. 4) Add the Canadian bacon or pancetta to a large frying pan and add the sliced onions. (If you prefer regular bacon, you can use it, but I would recommend a lean/lower fat variety.) Fry the bacon and onions until the onions turn golden. You may need to add a little vegetable oil so the onions don't stick. 5) Toss the bacon and onions with the potatoes, salt, and pepper. 6) Spread the mixture over the baking dish and top with the cheese cubes, making sure to disperse them evenly. 7) Bake for about 40 minutes, or until the cheese has melted and turned golden brown.
Tips:
- Choose the right potatoes: For the best results, use a starchy potato, such as Russet or Yukon Gold. These potatoes will hold their shape well and create a creamy texture.
- Slice the potatoes thinly: This will help them cook evenly.
- Layer the potatoes in a single layer: This will ensure that they cook evenly.
- Use a heavy cream: This will help to create a rich and creamy sauce.
- Season the gratin well: Use salt, pepper, and garlic powder to taste.
- Bake the gratin until it is golden brown: This will take about 45 minutes.
- Let the gratin rest for a few minutes before serving: This will help it to set.
Conclusion:
Potato gratin is a classic French dish that is perfect for a special occasion. It is creamy, cheesy, and packed with flavor. With a few simple tips, you can make a perfect potato gratin that will impress your friends and family.
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