Cooking Classics
The Technique
Potato Gratin
Classic Potato Gratin is a side ideal to serve guests for a variety occasions & it pairs particularly well with beef. Although the most traditional recipes instruct to layer raw, thinly sliced potatoes in the dish, I find that boiling them briefly ensures they will be throughly cooked in a reasonable amount of oven time. Do not skip this crucial step. A mandolin will be necessary in order to achieve the proper thickness of the potatoes while a Béchamel Sauce & rich Gruyere cheese add body & depth. Learn how to make a crowd-pleasing classic everyone will love that may be served throughout the year for a number of celebrations.
Classic Potato Gratin
makes 10 servings
Cooking the potatoes in advance ensures they will be tender in a timely manner while baking them in a classic Béchamel Sauce provides a consistent, creamy texture throughout the dish.
2 lbs russet potatoes, sliced 1/8-inch thick
3 Tbsp butter
3 Tbsp all purpose flour
3 cups whole milk
1/2 cup heavy cream
1 tsp kosher salt
1/2 tsp freshly ground pepper
1/4 tsp ground nutmeg
6 ounces Gruyere cheese, shredded & divided
Preheat the oven to 350 degrees. Bring the potatoes with water to cover to a boil in a Dutch oven over Medium-High Heat. Reduce to Medium & simmer 5 minutes. Drain. Set aside. Melt the butter in a 3 1/2 quart pan over Medium-High heat. Whisk the flour into the butter & cook 1 minute. Vigorously whisk in the milk & the cream. Stir the sides & the bottom of the pan to prevent any lumps. Bring the mixture to a boil, whisking constantly, for 6 to 8 minutes. Cook 1 minute once bubbles begin to slowly surface. Remove from the heat. Stir in the salt, the pepper & the nutmeg.
Spread 1/2 cup of the Béchamel Sauce in a lightly greased 13-x 9-inch casserole dish. Top with 1/3 of the potatoes, layering & overlapping them. Sprinkle with salt & pepper. Top with 1/3 of the remaining sauce. Top with 1/3 of the cheese. Repeat the layers twice. Place the dish on a half sheet pan. Bake 1 hour to 1 hour & 15 minutes or until the potatoes are tender when pierced with a fork & the top is golden brown around the edges. The sauce will be bubbly around the edges of the dish as well. Let stand 5 minutes before serving.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Classic Potato Gratin
Once the potatoes have been cooked briefly & the Béchamel Sauce has been prepared, it’s simply a matter of layering all of the components in the dish. The recipe may be prepared & layered up to a day ahead of time, if desired. Cover & chill. Remove from the refrigerator & let stand 30 minutes on the countertop. Bake as directed adding 10 to 15 minutes of additional oven time, if necessary.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Spread 1/2 cup of the Béchamel Sauce in a lightly greased 13-x 9-inch casserole dish.
No. 2
Top with 1/3 of the potatoes, layering & overlapping them. Sprinkle with salt & pepper.
No. 3
Top with 1/3 of the remaining sauce.
No. 4
Top with 1/3 of the cheese. Repeat the layers twice. Place the dish on a half sheet pan. Bake 1 hour to 1 hour & 15 minutes or until the potatoes are tender when pierced with a fork & the top is golden brown around the edges. The sauce will be bubbly around the edges of the dish as well. Let stand 5 minutes before serving.
The Tune
“Let It Snow” Frank Sinatra
httpa://www.youtube.com/watch?v=M-b3iU-INDo
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Be sweet.
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