Preparing Tasty Potato Gratin: A Simple Guide to Crafting Delicious Potato Gratin
New & Improved Potato Gratin in a Snap
Got a mountain of potatoes on hand and tired of the same ol' mashed spuds? No worries, I've got your back! Here's a quick and tasty potato gratin recipe that'll leave your taste buds dancing and your wallet smiling. It's simple, takes just 30 minutes, and is perfect as a hearty side dish for any roasted main. No more labor-intensive traditions, just comfort food heaven!
Jammin' Potato Gratin Recipe
Before we dive in, let's chat about the flexible game plan. This recipe uses mainly staples, so feel free to swap out cheeses or tweak the spices based on your pantry or preferences. Here's what you'll need:
Groceries List (8)
- 1 lb small Yukon Gold potatoes or red bliss (1.6 kg)
- 1/2 cup chicken broth or stock
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded cheese (like cheddar, mozzarella, or a blend)
- 1 tsp kosher salt
- 1 tsp fresh cracked pepper
- Chopped parsley (optional, for garnish)
Now, let's gratin'!
- Slice the potatoes into 1/4-inch rounds. No need to peel if the skins are clean. Pop them in a saucepan, cover with cold water, and add 1 tsp of salt. Bring to a boil and let cook for 7 minutes, just until soft but not completely cooked through. Drain and allow to cool enough to handle.
- Pour the broth and cream into a small saucepan and bring to a boil. Stir in 1/2 cup of Parmesan cheese and let it simmer for 3 minutes to allow the flavors to meld.
- Coat the bottom of a small baking pan with a layer of potatoes.
- Pour the sauce over the potatoes, making sure they're all evenly coated.
- Sprinkle half of your shredded cheese evenly over the potatoes.
- Season with salt and pepper.
- Bake in your oven at 375°F (190°C) for 20 minutes, until the cheese is bubbly and beginning to brown.
- Garnish with some chopped parsley, if desired, and serve immediately.
Enjoy your newfound love for potato gratin! This dish is incredible with baked ham, a juicy steak, or roast chicken. And don't forget—it warms up like a dream for those busy weeknights when you need a crowd-pleasing side dish in a pinch.
Negating the need for tedious peeling, keep the potato skins clean when slicing them into rounds for this recipe. To maximize flavor, simmer the broth, cream, and Parmesan cheese before coating the potatoes. After evenly distributing the shredded cheese, creditline your oven for baking the dish to a bubbly, golden-brown finish. Despite its speedy preparation, the nutritious potato gratin remains a satisfying side for numerous main dishes, such as baked ham or roast chicken.
