It's always irritating and frankly embarrassing to serve a potato gratin that's been cooking for hours and still have a bite to it when it's supposed to be thoroughly tender. Baked sliced potato with a cup of water in the same dish they will be fully cooked in allows them to steam before adding the cream and other ingredients.
After the steaming, the rest is standard French: cream, garlic, and cheese.
Ingredients
2kg potatoes
1 cup water
1 onion thinly sliced
Salt and pepper
5/6 sprigs of fresh thyme
3 cloves of garlic sliced
1 1/2 cups grated fresh Parmesan plus more for sprinkling on top
2 cups heavy cream
1/2 cup milk
Method:
Preheat oven to 350F. Thinly slice the potatoes.
Line a 9×13 baking pan with parchment paper and stack thin potatoes on their sides to fill the whole pan. Slice onions and tuck throughout the potatoes.
Pour water over potatoes and season generously with salt & pepper. Add fresh thyme.
Cover potatoes with another piece of parchment paper, then cover that with foil. Tightly seal the dish.
Bake 30-45 minutes. Remove the foil and add fresh garlic, parmesan, cream, and milk.
Using a fork, move potatoes around in between the layers so that cream touches between each potato slice. Cover tightly and return to the oven 30-45 minutes (the pan may bubble over, so it’s best to place on a baking tray). Remove potatoes and uncover. Add a bit more cheese and bake another 10-15 minutes, uncovered. Serve hot.
صحة و عافية
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