Hearty and Delicious Golden Potato Gratin
[Potato Gratin] The Perfect Gratin When You Have Lots of Leftover Ingredients
Are your stored ingredients nearing their expiration dates? Don’t worry! You can make a generous and impressive potato gratin using up those leftovers. This recipe is especially perfect for utilizing potatoes that are just starting to sprout. Enjoy the fantastic combination of tender potatoes, rich cream sauce, and melted cheese!
Main Ingredients- 150g Potatoes (about 1 medium potato)
- 1/4 Onion (approx. 30g)
- 1 clove Garlic (1/2 tsp minced garlic)
Cooking Instructions
Step 1
First, wash the potatoes thoroughly and peel them. Dice them into approximately 1.5cm cubes. Place the diced potatoes in a pot, cover with just enough water, and boil for about 15 minutes. Cook them until they are about 80% done – they shouldn’t be completely soft yet. This ensures they won’t turn mushy when baked in the oven. Drain the cooked potatoes and let them cool slightly.
Step 2
Now, let’s make the gratin sauce. Heat a pan over medium heat and melt 20g of butter. Once the butter has melted, add 3 tablespoons of flour and whisk vigorously to combine, ensuring there are no lumps.
Step 3
Reduce the heat to low and continue to cook the butter and flour mixture for 1-2 minutes, stirring constantly. Cook until it forms a paste and gives off a nutty aroma, without burning. This step, known as making a ‘roux,’ is crucial for the sauce’s texture and flavor.
Step 4
Once the roux is ready, gradually pour in 150ml of milk and 80ml of heavy cream while whisking continuously with a whisk. It’s important to add the liquids little by little to prevent lumps from forming.
Step 5
As the sauce smooths out, add the finely chopped 1/4 onion and 1 minced clove of garlic (or 1/2 tsp minced garlic). Cook together. If you used unsalted butter, now is the time to season with salt and pepper to your liking. If you have fresh dill, finely chop it and add it for an aromatic touch.
Step 6
Feel free to add any optional ingredients you have on hand. Thinly sliced button mushrooms or other vegetables like broccoli or bell peppers can add variety in flavor and texture. Stir everything together and simmer for about 3-5 minutes, or until the sauce thickens to your desired consistency.
Step 7
Now it’s time to assemble the gratin. Spoon the cooked potatoes into your oven-safe gratin dish, creating an even layer at the bottom.
Step 8
Pour the creamy sauce generously over the potatoes, ensuring they are well-covered. This will help keep the gratin moist and flavorful as it bakes.
Step 9
Place the gratin dish on a baking sheet (to catch any spills) and bake in a preheated oven at 180°C (350°F) for 20 minutes for the first stage. This allows the ingredients to cook through and meld together with the sauce. (Adjust baking time based on your oven’s performance.)
Step 10
After 20 minutes, carefully remove the gratin dish from the oven. Now comes the best part: generously top the gratin with mozzarella cheese, as if you’re covering it with a blanket of deliciousness.
Step 11
Return the gratin to the oven and increase the temperature slightly to 190°C (375°F). Bake for another 15-20 minutes, or until the mozzarella cheese is beautifully melted and golden brown. Watch for that irresistible bubbly, cheesy top! Adjust the time as needed to achieve your preferred level of browning.
Step 12
Once out of the oven, garnish your magnificent potato gratin with a little fresh dill or basil leaves for a touch of elegance. Serve immediately while hot to fully enjoy the creamy potatoes, rich sauce, and stretchy cheese. Enjoy your meal!
