Potato Gratin

This classic French dish combines layers of thinly sliced potatoes, cooked jus and parmesan cheese. Each bite is a harmonious blend of savory flavors and luxurious creaminess, making it a truly decadent side dish or a comforting main course. Join me in uncovering the secrets behind creating the perfect Potato Gratin!

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A comforting main course

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Sauce

The sauce can be subbed for 400g meat juice from roasted beef or demi-glace remouillage. In the skillet, cook the chopped onions in olive oil, add the bay leaf and cook for 15 minutes on low heat. Add garlic and cook until fragrant. Deglaze with the wine and reduce to dry. Add the reduced chicken stock, and add a dash of Worcestershire sauce to boost the color if needed. Cook for 10 minutes and sieve.

Montage

Peel potatoes and soak them in cold water until ready to use them. Use the mandoline to cut potatoes into 2 millimeter slices. To make perfectly round potato slice, use a 1.5-inch/4cm diameter cookie cutter. Overlap the first potato layer in circle at the bottom. Do likewise for the sides. Heavily brush potatoes with melted butter. Season with salt. Add another layer of potatoes, add some sauce, grated parmesan, ground black pepper and the finely chopped rosemary. Repeat these steps. Cover the dish with a greased parchment and aluminum foil.

Baking

Preheat fan oven to 350ºF/180ºC. Bake potato gratin for 80 minutes on a baking tray. Remove foil and parchment and bake for an additional 25 minutes or until a toothpick inserted in the center of the gratin will come out clean. Let cool completely and refrigerate overnight.

Presentation

Reverse the chilled gratin on a flat tray. Heat up the bottom of the cake pan using the kitchen blowtorch, or quickly run the bottom pan over the gas stove. Remove the pan carefully. For a glossy finish, brush the gratin with olive oil. Potato gratin can be served at room temp, warm or hot. Bon appétit!