Gratinated Potato
Potato gratin is a comfort classic: creamy on the inside, golden and crispy on top, always with that irresistible touch of cheese or cream that turns any meal into a special moment. It is a versatile side dish that goes well with meat, fish, or can even shine on its own as a main course.
Equipment
- Pan
- Oven
- Oven Pyrex
Ingredients
- 7 un Medium Potatoes
- 200 ml Heavy Cream
- 100 ml Milk
- 150 gr Grated Mozzarella cheese You can use a mix of the cheeses you like the most
- Salt and pepper to taste
- Water to boil the potatoes
Instructions
- Start by peeling the potatoes and put them, whole, to boil in salted water. When they are almost cooked (they should be the famous "al dente"), remove them, drain the water, and cut them into slices, then set aside.
- In a small pan, combine the cream, milk, grated cheese, salt, and pepper to taste. Cook over medium heat, stirring constantly, until the mixture is uniform. Take the opportunity to preheat the oven to 180 degrees.
- In an ovenproof dish, make a layer of potatoes, and on top, the white sauce, arrange layers until the potatoes and the sauce are finished, with the last layer being sauce. And finally, add some more grated cheese. Let it gratinate for about 20 minutes, or until golden on top.
Notes
Tip: You can also add a bit of bacon to the cubes in the white sauce, you just need to pay attention to the added salt, because the bacon will already give a lot of flavor.