Potato Gratin

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A dish of tender potato coins that soak up the richness of milk and gooey cheese - what better comfort food could there possibly be?

Let's start cooking!

Thyme, minced garlic and nutmeg poured into saucepan

Step 1 - Make bechamel sauce

  • In a pot on medium heat, add butter and melt. Once melted, add flour and stir with a whisk for 1 minute.
  • In the same pot, add milk, thyme, nutmeg, minced garlic and bay leaves. Continue stirring. The sauce is done when smooth, and clings onto the back of a spoon.
  • Season to taste with salt and white pepper.
Potato stacked on cheese and sauce in a casserole dish

Step 2 - Assemble potato gratin

  • Preheat oven to 200°C.
  • In a large, deep casserole dish, add a thin layer of sauce. Lay potatoes, onions then sprinkle both cheeses. Add 1 ladle of sauce, then repeat until dish is full (or you run out of ingredients).
  • For the last layer, add bechamel sauce, then sprinkle cheese again.
Use parmesan, pecorino, gruyere or any other cheese - it’s up to you!
Potato gratin in dish with knife

Step 3 - Bake and serve potato gratin

  • Bake at 200°C for 20 minutes, covered. After 20 minutes, remove lid and bake again for 5 minutes, or until top is crispy and golden brown.
Gratin is a culinary technique originating from France, where a dish is topped with lots of cheese, then baked to form a golden brown crust oozing with cheesy goodness!

Let's plate and serve!

Potato gratin served in pan

Serve hot!

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