Simple Potato Gratin — Smart In The Kitchen


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Imagine this: A rich and creamy potato gratin recipe that’s easy to assemble and restaurant quality—it’s this Simple Potato Gratin. I first came across a variation of this recipe during my cooking school days, and it’s been a beloved go-to ever since. We made a similar variation when I took a course at Cook’s Atelier a few years ago, paired with a roasted rack of lamb, it was French dining at its best. Think layers of thinly sliced potatoes, soaking up heavy cream infused with garlic and herbs, then baking it into golden perfection. It’s fancy enough to impress at a dinner party yet cozy enough for a weeknight feast. Prepare yourself for a recipe that will be your go-to for years to come. I promise everyone will be reaching for seconds!

What is the difference between scalloped and au gratin potatoes?

The main difference between scalloped potatoes and potatoes au gratin is whether or not cheese is used. Potatoes au gratin always uses grated cheese in the recipe, and most often something that melts into creamy goodness, like gruyere or comte. Scalloped potatoes do not, they use heavy cream or milk. Also, the slices of potato for scalloped potatoes tend to be thicker than in a gratin. I also think that Americans tend to use the phrase “scalloped” as a catch-all descriptor for this type of recipe, but the word “gratin” is the giveaway — it’s a culinary term for topping a dish with cheese and sometimes breadcrumbs and browning it under the broiler. Can I get an Amen?

How to freeze potato gratin or make it ahead

Make Ahead: This dish can be assembled a day ahead; cover tightly with plastic wrap. pressing the wrap directly against the surface of the potatoes so they don’t turn brown from oxidation. Store in the refrigerator and bake before serving. The potatoes on top might still discolor a little, but it shouldn’t be noticeable after baking. Sometimes the potatoes soak up a lot of the cream, so you can also drizzle an extra 1/4 cup over the top of the dish before baking.

To Freeze: Once cool, wrap the dish tightly in plastic wrap and then foil. Use a strip of masking tape to label and date the dish with baking directions. Freeze for up to 6 months. Cook from frozen, with the foil and plastic wrap removed, in a 350-degree oven for 30 minutes or until piping hot.

Potatoes need more salt than other vegetables, so to enhance the flavor of this gratin use a generous amount of salt. I use flakey Diamond Crystal kosher salt, which is my favorite for cooking.

Looking for more vegetable side dish recipes?

Simple Mashed Potatoes

Sheet Pan Ratatouille

Sheet Pan Green Beans

Red Cabbage Salad

Strawberry Protein Smoothie

No matter the season, this strawberry protein smoothie will keep you full and satiated.

Prep Time10 minutes

Cook Time0 minutes

Course: Breakfast, Breakfast or Snack

Keyword: breakfast, healthy breakfast, protein smoothie, smoothie

Servings: 1

Calories: 376kcal

Ingredients

  • 1 scoop protein powder plain or vanilla
  • 1 cup water
  • 1 tablespoon chia seeds
  • 1/4 avocado
  • 1/2 to 1 cup strawberries frozen or fresh
  • 1/4 cup spinach leaves frozen or fresh
  • 1/4 cup frozen cauliflower riced or florets
  • 1/2 cup plain 2% Greek yogurt
  • 1 scoop ice

Notes

+ I use 365 Brand Whey Grassfed Vanilla Protein Powder (I prefer the plain version in the same brand, but sometimes it’s difficult to find).
 
+ If using fresh spinach leaves, be sure to pack them down. More is more. But you can use any leafy greens here, kale leaves are great, too!
 
+ I prefer to use water for my liquid, but you can also use plain unsweetened almond milk.
 
+ If you want to keep this dairy-free, omit the Greek yogurt or use coconut or almond milk yogurt.
 
+ Instead of chia seeds, you also add hemp seeds for an Omega-3 heart-healthy component.
 
+ If you like a sweeter smoothie, add more strawberries or half a banana.
 
+ Sometimes I add frozen coconut because I think it tastes good! Whatever floats your boat!

Nutrition

Serving: 1cup | Calories: 376kcal | Carbohydrates: 24g | Protein: 40g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 57mg | Sodium: 123mg | Potassium: 609mg | Fiber: 10g | Sugar: 11g | Vitamin A: 937IU | Vitamin C: 62mg | Calcium: 344mg | Iron: 4mg



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