Potato gratin
Laura in the Kitchen · ♥ 1.3K likes · 110.3K views · 3 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cup heavy cream
- 2 cloves garlic
- 2½ lb Yukon Golds
- ¼ cup Parmesan cheese
- 6 oz shredded cheese
- sage
- salt and pepper
Steep heavy cream with garlic, sage, salt and pepper until infused; set aside.
Slice the potatoes by hand very thin, until almost pliable.
Layer potatoes, cream and Parmesan so every layer is coated evenly and cooks evenly; finish with cheese on top.
Why layer the gratin
- butter
Dot the top with a little butter; cover with parchment, then foil, so the foil does not stick.
Let it sit 20 to 30 minutes; the layer of oil on top from the split cream and cheese is reabsorbed.