Gratin Potatoesby Joe G in Rouxbe Recipes
These Gratin or Scalloped Potatoes are dead easy and the flavor is divine.
- Serves: 4 to 6
- Active Time: 15 mins
- Total Time: 1 hr 15 mins
- Comments: 46
- Views: 19824
- Success 96%
These Gratin or Scalloped Potatoes are dead easy and the flavor is divine.
Preheat the oven to 350ºF.
To begin, wash and peel the potatoes. Square off a bit of the side of each potato so that it sits firmly on the cutting board. Cut each potato into 1/4" -inch slices (keeping the potato stuck together). Discard the end pieces.
Transfer the sliced potatoes into a square pan that has been smeared with the butter and minced garlic. Gently press on the potatoes to fan them out until the potatoes are at a about a 45 degree angle.
In a medium-sized bowl, whisk the parmesan, salt and pepper into the cream. Taste it. It should be well-seasoned. Pour the cream mixture over the potatoes. They should be almost completely covered. Sprinkle the potatoes with a little more parmesan, cover with aluminium foil and bake for approximately 45 minutes to 1 hour, or until the potatoes are tender when poked with a knife.
To finish the potatoes, remove the foil, turn the heat up to 375ºF and continue to bake for 10 to 15 minutes until the top is golden brown. Remove the potatoes from the oven and allow them to rest for about 10 to 15 minutes before serving. This will give the potatoes time to soak up any extra cream.
If there was only one thing that we could teach here at Rouxbe, it would be to ignore the times on recipes and learn to cook until things are done by knowing what done looks and feels like. Think about potatoes... there are small ones, medium one, etc.. Think about ovens, electric, mine is gas, convection, some hold the right temperature, others are off by 100 degrees.
So focus on learning to cook until things are done. For this dish, I never uncover the potatoes until I can push a fork easily through the potatoes (with very slight resistance). You can of course take off the aluminum foil to check, but seal it back up tight if not done (and watch out for the steam when opening up). Only when they are almost fully cooked can you take off the cover for the final browning. Then, let them sit for at least 20 minutes before serving. These potatoes can even sit for up to an hour and they will be delicious.
I should have read the comments before trying the recipe. My potatoes took much longer to cook. Also when I removed the foil and tuned oven temp up to 375 degrees my cream mixture curdled. I believe this was because of the increase in temp. There was a lot of water in the base of the pan around the curdled sauce. However, the taste of the sauce and the potatoes was delicious! I think I will try to adapt this recipe to my Scalloped Potato recipe.
I made this tonight with lamb, this is the best.
But, I really need a lesson on lamb.
I may just mess with my family, and make these wonderful potatoes for Thanksgiving! Oh no, where are the mashed potatoes!!!
Talk about comfort food, this is the definition.
These were so easy to prepare and tasted amazing! Thank you for your comments because had I not read them first I would not have known to cook them longer. I cooked them the night before. Once cooled I took a cookie cutter and cut out small portions, placed them on a cookie tray on Parchment paper and then reheated them just before serving. Made for a nice presentation and easy clean up.
Great question... And sorry in advance, because I'm going to give you a short and long answer.
I think we use table salt for this recipe. However, I want you to whisk in the table salt until the mixture tastes just a bit too salty for you (the cream mixture). This is how you will be able to learn to do this dish without a recipe. The only key points to remember with this recipe are:
1. butter the dish (so things don't stick)
2. the cream mixture, needs to be a bit salty
3. the potatoes should be just covered
4. cook the potatoes covered - testing with a fork or knife as shown in the video)
5. then remove and brown the surface
6. let rest for a few minutes before serving (even up to 30 to 45 mins - no problem)
With this knowledge, you can know make this dish for 100 without a recipe. In general, most recipes have a few critical points (as I call them). Master these and you will always have success.
Sorry for taking so long to get back to you.
I doubled the recipe and had to pack the rows of potatoes a bit closer together in order to fit into my pan . So it took 90 minutes to bake them and then I let them rest for 20 minutes to soak up the cream. I was sure I would have leftovers but everyone raved about them and devoured them all.
My family loved this recipe! The potatoes took quite a bit longer to cook, and thankfully I read some of the early reviews and was expecting this, so it was not a problem to plan the rest of the meal around. My husband and I did notice that the garlic tasted a bit over cooked, almost bitter. Perhaps this is due to needing to cook the dish longer. Would mixing the garlic in with the cream & cheese mixure perhaps prevent this?
I am new to this site and just love it. Thank you Rouxbe staff!
The difference is in the fat content and may vary depending on where you live. Make sure to choose something that has a minimum of 33% milk fat. In some countries, the fat content can be as high as 48%. If you try and use a light cream or even half and half in this type of recipe, the low fat content will cause the mixture to split. Cheers!
Two options for you. First, you can cook these at the lower temperature and just increase the time. No problem. One thing that is great about these potatoes is that they will hold very nicely. So if you put them in say 1.5 hours to 2.0 hours before you need them, cook them at a lower temperature until they are cooked (e.g. knife goes through them easily), then you can pull them out, keep covered, and then just put them back after your other dish is done (assuming meat) to finish (cover off, increase the heat until nicely brown). This is the perfect time to just let your meat rest in a warm spot (like on top of the stove - tented with aluminum foil).
If you want to cook ahead of time (like earlier in the day or day before, yes you can as well, but you will need to ensure that the potatoes are cooked through before removing or the potatoes will go dark brown/black (oxidize, just like they would if you left a peeled potato out on the counter). However, if you do this, you will have to be careful to chill them properly for food safety reasons. Cook them through (don't brown), then take off the cover, let cook in an ice bath in the sink, then refrigerate until later (or next day). They should still be a bit runny (but fully cooked). Then just put them back in the over about 30 minutes on about 300 degrees to heat through and brown before serving. And if you are not quite ready to serve when the potatoes are ready, don't worry, these can sit for 30 minutes covered in a warm spot and they are even better.
Powdered, or grated parmesan, is parmesan cheese that has been dried and ground into a more granular state. Moisture is sometimes removed from it after it has been grated. Additives and or filters are also sometimes added to it, so be sure to check the labels. Look for 100% grated parmesan.
It is used in this recipe as the smaller granules permeate the whole dish and also help to thicken the sauce. Cheers!
They can really be reheated at almost any temperature. I would reheat them at around 325F and just reheat them until they are hot all the way through. For food safety reasons, it's best to check the internal temperature, it should reach 165F. How long this will take, while depend on your oven, the temperature you have it set to and how many potatoes you are reheating. Cheers!
There are many entrees that would go well with gratin potatoes. Braised dishes such as braised chicken or beef are a good starting point. Then again, something like a roasted prime rib or even panfried steaks, chicken or pork would be well suited to gratin potatoes. Cheers!
Why not join now - you'll be cooking better, with more confidence and in less time.