Potato Gratin

Potato Gratin

In French, potato is “pomme de terre” literally meaning apple of the earth which is odd considering how many differences there are between the two. In any case, a seemingly simple ingredient such as a potato can be brought to life with good ingredients, such as Potato Gratin. Here’s another French lesson: “gratin” signifies that a dish is topped with some kind of bread or breadcrumbs and browned. The twist on this dish is that we mash the potatoes instead of slicing them. This recipe combines the ideas of mashed and baked potatoes and the gratin transforms it into something new.

Potato Gratin

I started by peeling and chopping my potatoes and boiling them with some garlic cloves. This recipe taught me how important salt is to a recipe. Anytime you are boiling a carbohydrate, such as potatoes or pasta, the only way to add flavor is with salt. For these potatoes, I added two tablespoons of salt which boosted the potatoes’ flavor.

Potato Gratin

When a fork was easily inserted into a potato, I knew they were tender and ready to drain. I removed the garlic and returned the potatoes to the pan. Next, I added milk and sour cream and lightly mashed the potato mixture. Unlike when making mashed potatoes, I wanted these to remain chunky because it added texture.

Potato Gratin

Next, I added grated cheddar cheese until it was combined. I didn’t have to worry about the cheese melting because the potatoes were so warm, they took care of it for me. After I poured the mixture into a baking dish, I combined Parmesan, a shake of cayenne pepper, and panko breadcrumbs in a small bowl and sprinkled the mixture evenly over the top. Then, the dish went into the oven. The recipe I used said it should go about twenty minutes but after that time, the top had not browned much so I left it in for a good twenty minutes longer. If I had used a lighter topping of the breadcrumbs, it might have cooked in less time but in the end, I was left with the same result.

Potato Gratin

The potatoes were perfectly cooked and melded nicely with the cheese and topping. It tasted like a baked potato because of the sour cream and chunky potatoes but the topping made it feel special. The hint of cayenne complimented the cheese and potatoes but did not overpower it. Give it a try, if you have any comments on the recipe, leave them below. Bon Appetit! 

Potato Gratin

Potato Gratin

Adapted from Anne Burrell

Makes a 4 servings

1.5 pounds Yukon gold potatoes (2-3 potatoes)

2 garlic cloves, peeled

Kosher salt

1/2 cup milk

1/2 cup sour cream

1 cup grated cheddar

1/3 cup panko bread crumbs

1/4 cup grated Parmesan

Pinch cayenne pepper

1 bunch chives, chopped

Peel and cut the potatoes into quarters.

Add the potatoes and garlic to a salted pot of water.

Boil until potatoes at a medium-high heat until tender.

Preheat oven to 350 degrees.

Drain potatoes, remove garlic, and return to the pot.

Mash potatoes with sour cream and milk.

Add cheddar cheese and stir until combined. Transfer to a nine-inch round baking dish.

In a small bowl, combine panko breadcrumbs, Parmesan, and cayenne pepper.

Evenly sprinkle mixture over the potatoes and bake until golden, about 30 minutes.

Remove from oven and serve with chives.


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