Cooking Classics: Potato Gratin

The Basics. Russet Potatoes. How To Make Old Fashioned Potato Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials Culinary & Entertaining BrandCooking 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.  

How To Make Potato Gratin Cooking Classics. Classic Potato Gratin By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining Birmingham Alabama Pastry Chef Writer TV Cooking Personality

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickClassic 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.

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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.

How To Make Potato Gratin Cooking Classics. Classic Potato Gratin By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining Birmingham Alabama Pastry Chef Writer TV Cooking Personalityrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe 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. 

How To Make Potato Gratin Cooking Classics. Classic Potato Gratin By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining Birmingham Alabama Pastry Chef Writer TV Cooking PersonalityNo. 1

Spread 1/2 cup of the Béchamel Sauce in a lightly greased 13-x 9-inch casserole dish.

How To Make Potato Gratin Cooking Classics. Classic Potato Gratin By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining Birmingham Alabama Pastry Chef Writer TV Cooking PersonalityNo. 2

Top with 1/3 of the potatoes, layering & overlapping them. Sprinkle with salt & pepper.

How To Make Potato Gratin Cooking Classics. Classic Potato Gratin By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining Birmingham Alabama Pastry Chef Writer TV Cooking PersonalityNo. 3

Top with 1/3 of the remaining sauce.

How To Make Potato Gratin Cooking Classics. Classic Potato Gratin By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining Birmingham Alabama Pastry Chef Writer TV Cooking PersonalityNo. 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

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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