This is how the perfect potato gratin succeeds

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Vivi makes it easy
This trick makes potato gratin perfect

Potato gratin is one of the most popular side dishes for any meal. Columnist Vivi reveals what it tastes like at home, like from your favorite restaurant.

I have to admit that French kitchen has all sorts delicacies spawned. Baguette, croissant, crêpe, coq au vin, galette, tarte flambée, macarons – do I have to continue? My sweet stomach definitely jumps for joy just thinking about it. Admittedly, some hearty delicacies make me shake my head, but that’s not what this column is about.

Rather, it should actually be like that simple yet difficult dish go that we also love very much in Germany and like to serve as an accompaniment to many dishes. It consists of only a few components, which, however, have to harmonize perfectly in order for it to be enjoyable. We’re talking about the mean potato gratin. It doesn’t look particularly breathtaking and the ingredients aren’t anything special either, and yet it has a charm that hardly any other casserole dish exudes.

Potato gratin will probably become one gourmet foodbecause it involves the difficulty that perfect consistency of the potatoes in an optimal relationship to cheese and sauce and this with a delicious buttery taste to combine.

This is how the perfect potato gratin succeeds

Don’t worry – you too can become a gourmet at home and put a fabulous potato gratin on your plate if you follow a few important tips.

First you need the following ingredients:

Then follow my 5 golden tips for the perfect potato gratin

1. Choosing the Perfect Potato:

For a classic potato gratin, you should mainly use waxy potatoes. They keep their shape and don’t get too mushy.

2. The right shape of the potatoes for the perfect consistency:

Next, it is crucial how to cut the potatoes. Because that is crucial for the perfect consistency. First the potatoes have to be peeled and then it depends on whether you suitable equipment have. Should you vegetable slicer own, I recommend slicing the potatoes finely. they should about 1-1.5 millimeters and especially same thick being. You can also add them raw to your potato casserole.

If you don’t have a planer, you have to Cut potatoes by hand. In this case, I advise you to also cut them as thin as possible (2-3 millimeters) and then for Pre-cook in boiling water for a short 5-8 minutes. Then they can be cooked in your gratin.

3. The Perfect Sauce:

It takes not a lot of frills for the sauce for the potato gratin. You only need a mixture of milk, cream, butter, garlic, salt, pepper and nutmeg. For the typical buttery taste you should use the First grease the gratin dish with butterthen the prepared ones Layer the potato slices in a fan shape. Then you press one Garlic clove straight into the moldmixed up Milk and cream with salt, pepper and nutmeg and carefully pour this mixture over the layered potatoes. Now you distribute small knobs of butter over your casserole. These flakes melt when au gratin and ensure the unmistakable taste that we want.

4. This is how the sauce doesn’t get too runny:

for one thickened gravy requires starch. This is contained in the potatoes. As soon as you die potatoes planed, you should no more rinsing with water. Because this washes away the potato starch, which is supposed to bind the gratin. If you have pre-cooked the potatoes, put them in Cream and milk mixture half a tablespoon of starch in and mix well.

5. The Perfect Crust:

Now it’s time for the crispy gratin crust. For this you use hard cheeses such as Emmental, Gruyère, Gouda or Parmesan. Finely grate the cheese and set aside. Before it is used, you push it Potato gratin for about 30 minutes at 200 degrees top/bottom heat in the oven. Finally, sprinkle the cheese over the casserole and bake again for 10-15 minutes until the cheese is perfectly au gratin. Enjoy your meal!

potato gratin

60 mins
509 calories

Vivi’s top tip

Watch out for them cooking timegoing from casserole dish to casserole dish vary can. A large pan will cook the potatoes faster than a small one because the potatoes are layered flatter. If your cheese threatens to get too dark, you can help yourself with aluminum foil. Cover the potato gratin with it and bake it until the potatoes have the right consistency.

Bridget