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crispy potato gratin

How To Cut Potato Gratin

Here’s the best pro-tip for un-molding and portioning your potato gratin like a high-end restaurant
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Prep Time 10 minutes
Cook Time 0 minutes
Make a day ahead 0 minutes
Servings: 16
Course: baking
Cuisine: French
Calories: 140
Ingredients Equipment Method Nutrition

Ingredients
  

  • 1 each Gratin Savoyard Recipe
  • 40 g Grated parmesan

Equipment

  • 1 Cutting board
  • 1 Chef knife
  • 1 Microplane
  • 1 Small offset spatula

Method
 

Chill Potato Gratin Overnight
  1. 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
  1. 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.
  2. Tap the dish if needed—the gratin should release in one solid block. Remove the parchment paper.
Cut into Portions
  1. Trim the edges first, and save scraps for your next omelet!
  2. 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
  1. Preheat fan oven to 450ºF/230ºC. Transfer gratin onto a baking tray, and top with parmesan.
  2. 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.
    crispy potato gratin
  3. Potato gratin can be cut into serving portions before or after been reheated. Enjoy!

Nutrition

Serving: 100gCalories: 140kcal

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