Perfect Potatoes au Gratin

Roast Potatoes
20/04/2015
Shami Kebab
29/04/2015

Perfect Potatoes au Gratin

Perfect Potatoes au Gratin

I can taste this Perfect Potatoes au Gratin dish as I’m writing about it! The cream cheese and garlic –  it’s light and soft in your mouth – wonderful. I know its fiddly to make but in the end it’s really worth it trust me. There are many ways of serving potatoes as a side dish, but I think the French have nailed it, don’t you agree with me.

As I love potatoes, I promised myself I will cook all the potato dishes I know here for me to share with you. The secret to making this Perfect Potatoes au Gratin recipe is to slice your potatoes as thin as you can –  I would use a mandolin, then rinse them well with water, then pat them dry.

Everyone loves potatoes au gratin and with the crunchiness on top and the soft and creamy  inside you really can’t go wrong. Some chefs make it with double cream and some prefer single cream –  I prefer double cream, like I say – if you go to all this trouble you might as well make it properly and enjoy it to the full!

Lets see how to make it:

Save

Print Recipe
Perfect Potatoes au Gratin
Votes: 2
Rating: 5
You:
Rate this recipe!
Cuisine French
Prep Time 25 minutes
Cook Time 1hr 50 minutes
Servings
portions
Ingredients
For the ingridients:
For the garlic butter:
Cuisine French
Prep Time 25 minutes
Cook Time 1hr 50 minutes
Servings
portions
Ingredients
For the ingridients:
For the garlic butter:
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to gas mark 3 / 170c
  2. Peel the potatoes, then by using a mandolin, slice them very thinly, then rinse them under cold water (to remove all the starch) then pat them dry with a cloth.
  3. Sprinkle with plenty of freshly ground pepper then add a little salt.
  4. Mix the butter and garlic together to make the garlic butter, and rub it into an earthenware oven proof dish.
  5. Lay the potatoes flat by overlapping them into a circle, then press down with your hand to make sure they stay in place.
  6. Now heat up the butter with the cream and bring to the boil. Add the minced garlic and mix well, remove from the heat.
  7. Spread the cheese on top of the arranged potatoes, then slowly pour over the hot cream. Sprinkle with extra pepper, then bake in the oven on the middle shelf for 1 hr and 50 min or until you see the dish is nice and golden.
  8. Serve hot.
  9. To get the cake shape like I used a cake tin and a cake shaped sheet of greaseproof paper, then leave to cool down or it will collapse. There is no need to butter the sides
Recipe Notes

To get the best result use unsalted butter and Gruyère cheese.

Share this Recipe

2 Comments

  1. Antonet Roajer says:

    Looks yummy!! will try this soon.

    • Cook with Sally says:

      Thank you Antonet for your visit, please let me know how you get on if you make it thank you.

Leave a Reply

Your email address will not be published. Required fields are marked *