Potato gratin is a decadent, luxurious food–full of butter, cream, and delicious calories! But sometimes, you don’t want a brunch food to weigh you down quite that much. Sometimes, you need that hangover grease without a second food hangover.
That’s where this gratin recipe comes in. You still get the silky texture and smooth flavors, but without some of the heaviness that normally comes in a gratin. Once you take your first bite, you’ll hardly remember that you didn’t add any cream.
Potato Gratin (c/o Smitten Kitchen, whose recipes I’ve been using a lot recently. Definitely check out her blondies recipe!)
- 2-3 potatoes (yellow potatoes are best because they are not quite as fibrous/starchy)
- 1 cup whole milk
- 3 Tbs butter
- Parmesan cheese (3 oz +/-)
- Salt/pepper (don’t skimp on these)
- Any additional inter-layer filling you might want (fresh herbs, garlic, mushrooms, tomatoes, etc.)
1. Preheat your oven to 350 and start slicing your potatoes as thinly as you can. I hear a mandolin is great for this, but I used a knife and they came out just fine.
2. Grease your baking dish with butter and create a single scalloped layer of potatoes in the bottom of your baking dish and add 1/3 of your cheese–and plenty of salt and pepper. I didn’t actually measure out 3 oz, but just grated my parmesan over the potatoes until it looked like a good amount.
3. If you want to do any add-ins, this is where they’ll go. I used dehydrated porcini mushrooms that I reconstituted in vegetable stock. Some fresh rosemary & garlic or tomatoes or mushroom & onion would also be great.
4. Add your second layer of potatoes/cheese/salt & pepper–and any filling you use.
5. Add your third layer of potatoes/salt & pepper. DON’T ADD YOUR CHEESE YET.
6. Add 1 cup of milk–or as much or little as you need to fill the baking dish to the bottom of the top layer of potatoes.
7. Dot the top layer with your 3 Tbs butter an stick the dish in the oven for 30 minutes. After 30 minutes, use a spatula to press the top layer down to make sure that your dish stays moist.
8. Wait another 15 minutes (45 total) and then add your parmesan (or any other cheese to the top layer).
9. Stick back in the oven for another 15 minutes (1 hour total) or until the top is golden brown.