Potato gratin using a Silvercrest Monsieur Cuisine
(4.9)
Preparation time
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Servings
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Difficulty
Potato gratin, a dish that has graced the tables of French kitchens for centuries, is the ultimate comfort food that turns humble potatoes into a creamy, cheesy masterpiece. Originating from the Auvergne region, this dish was traditionally made with leftover potatoes and a touch of cream, but over time, it has evolved into a beloved staple across the globe. Imagine layers of tender potatoes, smothered in a dreamy concoction of clotted cream and garlic, all topped off with melted Emmental cheese that bubbles and browns to perfection in the oven. It’s the kind of dish that makes you want to curl up on the couch and watch a classic French film, preferably with a glass of wine in hand. Fun fact: the French word 'gratin' comes from the verb 'gratter', meaning 'to scrape', which is what you’ll want to do to your dish as you savor every last bite!
Ingredients
- 200 g Milk
- 200 g Clotted cream
- 2 Cloves of garlic
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 1 kg Potato
- 100 g Grated emmental
- 30 g Butter
Steps
- Preheat the oven at 180°C.
- Add 200 g of milk, 200 g of clotted cream, 2 cloves of garlic, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Peel, sliced, and add 1 kg of potato in the cooking basket.
- Mix steam: 15:00min / 120°C / Speed .
- Remove the cooking basket with the cooked potatoes and place them in a buttered baking dish.
- Pour the remaining liquid from the robot bowl over the potatoes.
- Sprinkle 100 g of grated emmental on a Preparation name.
- Cut into small pieces, and dispose 30 g of butter on the Preparation name.
- Cook in the oven at 180°C during 30min to 35min.
- Once cooked, take the gratin out of the oven and let it rest for a few minutes before serving.
