Potato Gratin

Misticles

I'm looking to make potato gratin!

I ate it before and it kind of a crumbly top with garlic sauce then the potatoes layered underneath!

can anyone give me any tips for the sauce and the top part!

thanks

francois

small pinch of freshly grated nutmeg is nice in it

olaola

francois wrote: »

small pinch of freshly grated nutmeg is nice in it

+1 for the nutmeg. It really makes the dish. Don't overfill with cream, otherwise it gets too gloopy and isn't 'saucy'. 3/4s up the dish is plenty, it will bubble up and over.

Misticles

olaola wrote: »

+1 for the nutmeg. It really makes the dish. Don't overfill with cream, otherwise it gets too gloopy and isn't 'saucy'. 3/4s up the dish is plenty, it will bubble up and over.

can you tell me what ingredients I would need (apart from spuds :P) I've never made it before

duploelabs

+1 on the nutmeg.
Use a mandolin slicer (but watch your fingers) to get your potato slices really thin.
Infuse your cream beforehand with a few sage leaves and a bunch of thyme. also having your cream hot before you pour it on your spuds will dramatically reduce your cooking time in the oven

francois

cream, garlic and butter and milk salt and pepper, pinch nutmeg,

Cut the spuds thinly, about 3-4mm for best results, you'll need decent enough oven dish-grease with butter-for extra garlic flavour, cut a clove in half and rub on the dish first
do a search on google and you'll find loadsof variations- it's dead easy to make
If you like it with cheese, get gruyere it will add a nice flavour

francois

duploelabs wrote: »

+1 on the nutmeg.
Use a mandolin slicer (but watch your fingers) to get your potato slices really thin.
Infuse your cream beforehand with a few sage leaves and a bunch of thyme. also having your cream hot before you pour it on your spuds will dramatically reduce your cooking time in the oven

Good point about heating the cream, and i have been a victim of those mandolins, bloody lethal!