Potatoes au gratin
Brian Lagerstrom · ♥ 6K likes · 259.4K views · 14 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1500 g russet potatoes
Peel four large russets and slice them about an eighth inch thick on a mandolin; do not rinse, the surface starch binds the layers.
- 100 g medium sharp cheddar
- 100 g Swiss Gruyere cheese
- 50 g Parmesan cheese
- 5 g cornstarch
Toss the grated cheddar, Gruyere and Parmesan with the cornstarch.
Layer the potatoes in an 8x8 pan overlapping about 30%, four to five rows per layer, each layer perpendicular to the last.
- salt
- 7–8 cranks black pepper
Season layers one, three, five and seven with a light pinch of salt and seven to eight cranks of pepper; put a fifth of the cheese on layers two, four and six; layer eight is the top.
Layering the gratin
- 75 g chicken stock
- 125 g heavy cream
Pour 75 g chicken stock and 125 g heavy cream over the stack, then cover the top with the last two fifths of the cheese.
Cream, stock and why the potatoes are not rinsed
Cover with foil and bake at 325F / 160C for 70 to 90 minutes, removing the foil at about 45 minutes.
Check with a cake tester: soft with just a little tooth. Cover with foil and rest until serving.
Cut a squarish piece; the slow covered bake plus the long rest gives a well-set block.