How To Cut Potato Gratin
Servings: 16
Calories: 140kcal
Cost: $0
Here’s the best pro-tip for un-molding and portioning your potato gratin like a high-end restaurant
Equipment
- 1 Cutting board
- 1 Chef knife
- 1 Microplane
- 1 Small offset spatula
Ingredients
- 1 each Gratin Savoyard Recipe
- 40 g Grated parmesan
Instructions
Chill Potato Gratin Overnight
- After baking, let the gratin cool to room temperature, then top with parchment, a tray and some weights on top. Refrigerate overnight. This firms up the layers, making slicing cleaner.
How To De-Mold Potato Gratin
- Run a small offset spatula around the edges to loosen. Place a flat tray or cutting board over the baking dish, then flip firmly and confidently.
- Tap the dish if needed—the gratin should release in one solid block. Remove the parchment paper.
Cut into Portions
- Trim the edges first, and save scraps for your next omelet!
- Cut into desired portions. Here, I divided my gratin Savoyard into four 6X3.75-inch/15X9.5cm slabs. Each serves 4.
How To Get Crispy Potato Gratin
- Preheat fan oven to 450ºF/230ºC. Transfer gratin onto a baking tray, and top with parmesan.
- Put the prepared gratin in the hot oven for 15 minutes until crispy and golden brown. Do it in your wood-fired oven or pizza oven if you've got one! (bottom temp: 620ºF/325ºC.
- Potato gratin can be cut into serving portions before or after been reheated. Enjoy!
Nutrition
Serving: 100g | Calories: 140kcal
