Ingredients
Equipment
Method
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!

