A “gratin” is any dish where ingredients are layered into a shallow vessel with a browned/crusted topping (usually cheese and breadcrumbs). “Potatoes au gratin” is an American box-top classic (and to be honest, that potatoes au gratin from the box does taste pretty good #nofoodsnobs). However, with only 3-4 ingredients, you can have an amazing potato gratin made in an hour.
FOR THE GRATIN:
- 1-2 Pounds Yukon Gold potatoes sliced into 1/8 inch slices (we use a mandolin to get consistent slices)
- You can use russet potatoes as well but we advise against new/red potatoes as their starch content is too low. Additionally, you can use peeled, or unpeeled potatoes here; if using unpeeled, scrub them first, and remove any blemishes or discolored areas of the potato.
- 2 Tablespoons room temperature butter
- 2 Teaspoons minced garlic
- Salt and pepper
- Grated cheese (optional)
- Sour Cream (optional)
- 2 Tablespoons Panko breadcrumbs (optional)
- 1.5 Tablespoons Olive Oil
- Begin by preheating your oven to 425 Fahrenheit, and setting your oven racks to the upper middle and lower middle positions. Add your minced garlic to a small bowl with your butter, and microwave until melted completely; set aside. Begin to build the layers of your gratin by spreading ~.5 tablespoons of oil on the bottom of a low/shallow pan (a Pyrex is a great option). Once a thin layer of oil is on the base of your dish, sprinkle a thin layer of salt onto the oil, and add your first layer of potatoes, allowing the slices to overlap slightly until the bottom of the pan is covered. Gently brush a thin layer of garlic and butter over your first layer. Sprinkle another thin layer of salt, add shredded cheese (if using), and add another layer of potatoes. Repeat the process layering potato+butter+salt+cheese+sour cream (if using), until you’ve used all of your ingredients. Finish the top layer with potato, salt, and cheese before taking your Panko breadcrumbs and gently combining them with your remaining olive oil; spread the breadcrumbs over their top of the gratin.
- Cover the gratin tightly with aluminum foil, place onto a baking tray, and place into your preheated oven for 45 minutes (rotate your Pyrex, and switch racks halfway through the first 45 minutes). After 45 minutes, remove the aluminum foil allowing top to brown for another 15 minutes. Check for doneness by looking for a browned, well-crusted topping, and a knife being able to slide in/out with no resistance. Allow to cool for 10 minutes before serving.
GET CHEFFY TIP!– Potatoes like to be paired with onions, scallions, cheeses, rosemary, etc. so feel free to layer these into your gratin dish as you build it.
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