Recipe: Potato Gratin (Western)

Posted: May 18, 2005 in food

The first time I had this dish was my first year watching F1. I was seated in the paddock, so we got to have a nice lunch…

Potatoes (no specific amount, depends on the size of your baking pan)
Shredded cheese (any type will do depending on taste, but I recommend either cheddar, parmesan or mozzarella)
Garlic and onion (optional)
Thick/Heavy cream (one tub)
Salt and pepper
Herbs (optional)

Pre-cooking preparations:
1. Slice up some potatoes to about 2-3mm thick. There should be enough to cover your pan twice.
2. Coat your baking tray with a little butter, so that your dish would not stick to the pan.
3. Then add one layer of potatoes to your pan. Remember your baking pan should be appropriately size for the amount of servings. Make sure you overlap each slice of potato.
4. The add a layer of cheese.
5. Add some herbs if you like. Any herbs will be fine depending on taste: mint, parsley, thyme, rosemary, sage, cumin, basil…
6. Then add the second layer of potatoes.
7. Now, melt some butter in a pot. Add a little oil before you put in the butter to prevent it from burning. About 3 table spoons of butter should be enough. Add in the garlic and onion if favoured. When the garlic browns or when the butter is complete melted. Pour it evenly over the potatoes.
8. Add salt and pepper to taste.
9. The pour the cream evenly over the whole pan and add a last layer of cheese.

Baking instructions:
1. Pre-heat the oven for about 10 minutes at 165 degrees. It’s fine if you don’t want to pre-heat but at least let the oven warm up.
2. Then let the potatoes bake for about 75 minutes or until it turns nice and golden brown.

Note: Don’t bother removing the readied potatoes into a serving plate. Just leave it in the baking pan and let everyone help themselves.


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