RCI-VG.002.0125.001
Potato Gratin
A hearty autumn or winter dinner, but can be a good year-round vegetarian main dish or as a side dish. Add an onion and some cubed ham steaks to make it heartier for the meat eaters in your family.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- baking potatoes5 largepeeled (Idaho potatoes work well)
- 3 tbsp
- 2½ cups
- of grated nutmeg1 pinch
- 1 unit
- yellow onion1 unitsliced (optional)
- cubed ham steak (optional)1 unit
Method
1
Preheat oven to 375°F (190°C). Rub the garlic clove around the inside of a baking dish, then lightly butter the dish to prevent sticking.
2
Peel and slice the potatoes into thin, even rounds about 1/8-inch thick using a mandoline or sharp knife for uniform cooking.
3
Layer half of the sliced potatoes in the prepared baking dish, distributing them evenly across the bottom.
4
Sprinkle half of the grated Parmesan cheese over the potato layer, then season with salt, black pepper, and a pinch of nutmeg.
5
If using the optional yellow onion and ham steak, scatter half of the sliced onion and cubed ham over this layer.
6
Layer the remaining potatoes over the first layer, arranging them evenly for consistent cooking.
7
Top with the remaining Parmesan cheese, salt, pepper, and nutmeg, then add the remaining optional onion and ham if using.
8
Pour the vegetable or chicken stock slowly over the potato layers until it just reaches the top; do not submerge completely.
9
Cover the baking dish with aluminum foil and bake for 40–45 minutes until the potatoes are nearly tender.
42 minutes
10
Remove the foil and bake for an additional 15–20 minutes until the top is golden brown and the potatoes are completely tender when pierced with a fork.
17 minutes
11
Remove from the oven and let the gratin rest for 5 minutes before serving to allow the layers to set and the liquid to be absorbed.