Potato Gratin is a classic French dish that has been perfected over time. This recipe takes a pretty simple recipe and examines how it can be made that much better. One of the first steps is to boil the milk and cream with the additional savory flavors, like garlic, shallots, and nutmeg. This imparts these flavors into the dish and helps make it spread more evenly with the potato portion. This goes for an hour before pouring over the thinly sliced potatoes, added with cheese like gruyere and baked until golden brown, for that perfect side dish.
- Slicing the potatoes directly into hot milk releases starches into the milk mixture, resulting in a creamier gratin.
- Allowing the gratin to rest before serving gives the potatoes time to absorb the rich dairy.
- Steeping the milk and cream with aromatics adds extra flavor.
“After rounds and rounds of testing, we’ve finally landed on the perfect classic potato gratin, one that’s creamy, silky, and loaded with flavor.”
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