administratorWhy “the real deal”? Because there are countless recipes for this gratin, with all sorts of variations and additions. The true version is simple and perfect in its simplicity, made from just three ingredients: potatoes, milk, and cream… plus maybe a touch of garlic. No cheese!
The baking dish should be wide and not too deep, with the gratin’s height not exceeding 4 cm (about 1.5 inches).
It’s important to use starchy potatoes of good quality – never salad potatoes or new potatoes. A high starch content ensures the potatoes blend beautifully with the creamy sauce. This version is a quick method, with the potatoes pre-cooked.
the amount of ingredients fits perfectly into such a dish.
Ingredients:
- 1.2 kg (2.6 lb) starchy potatoes, peeled and sliced about 2 mm thick
- 500 ml (2 cups) heavy cream (36%)
- 500 ml (2 cups) whole milk (3.2%)
- 1 garlic clove (more if desired)
- A little butter to grease the baking dish
- Salt to taste
Instructions:
In a deep pan, combine the milk and cream. Add the sliced potatoes and peeled garlic clove. Season with salt. Bring to a boil, then reduce heat and simmer for 8 minutes. Cover and remove from heat. Let rest for 10 minutes.
Remove the garlic. Preheat the oven to 180°C (350°F). Grease a baking dish with butter. Using a slotted spoon, transfer the potatoes to the dish and level the surface. Pour over the remaining milk and cream from the pan.
Bake for about 45 minutes until golden and tender. Serve alongside roasted meat or with a fresh salad.
Tip: I sliced the potatoes with a food processor, but you can also use a mandoline or coarse grater.
