POTATO GRATIN

I strongly recommend this potato gratin as a partner for all meat dishes. When it is very coold in Berlin then I make this gratin also without meat, as it will warm your soul. Also possible to eat in on Day 2.


Ingredients
1,2kg potatoes
250-300g Comté /Gruyére cheese
500ml heavy cream
20g butter

Optional: nutmeg

Preparation
http://www.berlinkitchen.com/berlinkitchen/Slideshow_Potatoe_Gratin.html

What kind of potatos do you use for this?

I use waxy potatoes.

Beautiful!

I made this last night. Very easy, great taste, but mine came out pretty greasy. Is there a trick to being less greasy?

Good quality cheese&cream is essential.

Did this for a get-together last night (no pics, unfortunately), and it was a big hit. Added nutmeg to the cream (which helped it go perfectly with some Alsatian wines we were drinking) and went slightly off the sheet and put in about a tablespoon of lemon thyme leaves to get a slightly savory side in the mix.

I made it too. I had to use a different shaped dish and needed a little more cheese for the top but it turned out great. I did get some grease on the top but just spooned off as much as possible. Definitely a hit.

Had to improvise as well with two smaller pans and split the ingredients. Found that it was less greasy in the shallower pan, which allowed the cheese to crust up faster. Just as delicious today cold out of the fridge while grazing for lunch!

Made this tonight. Out of necessity, I used Emmentaler cheese instead of Comte or Gruyere.

Out of personal preference, I added a bit of dried sage and dried rosemary to my pepper and salt mixture that I sprinkled on the potato layers. I also added some carmelized onions at the same time I did the final cheese addition (half way through baking).

Paired it with med.-rare ribeye steaks.

Verdict: smashing success! Thank you, Martin!! [cheers.gif]

Maybe it is related to the fact that I use heavy cream which has 35% fat in Germany.

We like to use a combination of heavy cream and chicken stock. The cheese can cause the greasiness or too much butter if you used it. Sometimes add finely chopped shallots and always use fresh growing nutmeg.

Mine wasn’t too greasy (I used one paper towel to soak up a little excess grease on top, but it wasn’t that bad, imo. I think it may have to do with using Gruyere, which I find to be a very greasy cheese when melted.

I’m very much looking forward to my leftovers today! [cheers.gif]

It pairs well with your eggs for breakfast as well for leftovers.

I’ve made this style of dish for quite awhile. One thing I’ve learned over the years is that it is important to not have too hot of oven or the dish will get the grease layer. I stick with 375 to 400 degrees F. During the first 45 minutes I cover with foil, during the last 20 - 30 minutes I remove the foil. I get plenty of the yummy browning on top while minimizing the grease.

When using cream I back off to 325.

I grabbed a block of Compte from Costco yesterday, so we’re giving this a go tonight. Probably throw in some fresh snipped chives from the garden.