Potato gratin
Description
The dish is prepared without unnecessary complications. Don't be intimidated by the name "potato gratin"—it's quite simple and, believe me, very delicious. When you've already tried every possible way of cooking potatoes, give this gratin recipe a try; you're sure to love it. Gratin is especially good when made with young potatoes. Serve the finished dish at the table.
Instructions
- 1
Step 1
Peel and slice the potatoes into not too thick slices—about 5 mm thick.
- 2
Step 2
In a saucepan, bring the cream to a boil, season with salt, then add the potatoes to the boiling cream. Reduce the heat and simmer the potatoes in the boiling cream for about 5 minutes.
- 3
Step 3
While the potatoes are boiling in cream, grate the cheese on a coarse grater.
- 4
Step 4
Remove the cream with potatoes from the heat—that's the climax moment. Take a suitable heat-resistant dish and layer in it: a layer of potatoes, a thin layer of cheese, potatoes, cheese, and so on. The top layer should be potatoes; otherwise, the top cheese will melt immediately. Once all layers are assembled, pour the hot cream over the top. Then cover the dish with foil and place it in an oven preheated to 180°C (356°F) for 15 minutes. After that, take the dish out, remove the foil, sprinkle grated cheese on top, and serve hot.
- 5
Step 5
If desired, potato gratin can be eaten on its own, with sour cream or vegetables, but it is best served as a side dish to a meat dish.