French potato gratin

Votes: 2

Time: 55 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 280, total fat 9 G., saturated fats 5 G., proteins 14 G., carbohydrates 38 G., fiber 4 G., cholesterol 30 mg, sodium 570 mg, sugar 0 G.

Potato gratin is a casserole of potatoes in a viscous cheese sauce, tender on the inside and covered with a golden, crispy crust on top. It's best to use thin-skinned yellow potatoes, which don't require peeling and will hold their shape while still being creamy and tender. Thinly sliced potatoes, boiled until half-done, are placed in a baking dish, coated with cheese sauce, sprinkled with grated cheese (mellow and aromatic Gruyère works well here), and baked in the oven. Grill the top of the gratin for a crispy finish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.3 kg. yellow potatoes, such as Yukon Gold, unpeeled, cut into 1/2-inch thick slices.
3 cups chilled milk (1% fat)
1/4 cup premium flour
2 cloves garlic, crushed
1 large or 2 small sprigs of thyme
1 and 3/4 cups grated Gruyere (170 g)
1.5 tsp salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, Gruyere cheese, milk, thyme

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C) and spray a shallow 2-quart ovenproof dish with cooking spray.
Place the potatoes in a large saucepan and cover with water. Bring to a boil over medium heat. Reduce heat and simmer until the potatoes begin to soften, about 8 minutes. Drain and set aside to cool slightly.

Combine the milk and flour in a large saucepan and whisk until the flour dissolves. Add the garlic and thyme and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 8 minutes. Remove from heat, discard the thyme sprig, and season with salt. Add 1 cup of cheese and stir until melted.
Place half the potatoes in a baking dish. Pour half the cheese sauce over them. Add the remaining potatoes and pour the remaining sauce over them. Sprinkle with the remaining cheese and bake for 25 minutes, until the sauce is bubbling. Place under the broiler and broil until the top of the casserole is golden brown, about 2 minutes. Serve hot.

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