Creamy Potato Gratin

Sometimes, many times, names of the dishes are so ornate and exotic, they just seem out-of-the-world, elusive and very very difficult to make. But really, they are not.
Like this one where potato rules. Originated in France and sounds so fancifully European, but with all the readily available shelf ingredients, it can be easily made back home.
Potato Gratin 1Preparation time: 15 minutes
Baking time: 45-50 minutes
Serves: 4

1 kg Potatoes
600 ml double cream
4 cloves of garlic
Knob of butter
Salt and Pepper for seasoning

1. Preheat the oven to 190 deg.
2. Rub the baking tray with butter and leave aside.
3. Bruise the garlic cloves, just a bit, so they release their flavors. Don’t pound them.
4. Heat the cream and garlic and let it simmer (don’t boil). Remove from the heat and let the flavors infuse for 10 minutes.
5. Slice the potatoes 2 mm thick with a knife. Mandolin makes the job easier. Skin them if you wish. I prefer them with skin.
6. Now, layer the bottom of the tin with these slices. Season this layer with salt and pepper.
7. Similarly, use up all the slices to form layers, seasoning every layer each time you go.
8. After all the slices have been layered, pour the garlic infused cream on the top and let it run down all the nooks and crannies.
9. Bake for around 50 minutes. You’ll see the surface bubbling away and gorgeously golden.
10. Do the knife test. If, it goes through without resistance, your gratin is done.
Potato Gratin 2Such an intersection of simplicity and flavors! Long live the Potato!!!

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