Potato Gratin Recipe

This is such an easy and simple classic French recipe to do at home. And it is so delicious.

Start by slicing thinly 4 potatoes and 1 onion. Make a simple roux with one tbsp butter and 2 tsp plain flour in a saucepan. Turn on at low flame and slowly wipe the butter around flour filled pan to absorb all the flour.

You will end up with a yellow thick paste. Add fresh cream or milk slowly and let it mix with the roux. The milk or cream will quickly thicken up. Just keep adding until you get a sauce like consistency like what you see in the video. This is known as a bechamel sauce. Season with a tsp salt and black pepper and set aside.

In a baking dish, layer the onions first on the base of the dish. Then cover the onions fully with a layer of potatoes. Make sure it’s neatly packed. 

Spoon the bechamel sauce over the potatoes, and make sure the sauce has fully covered the potatoes also. Then repeat another layer of onions, potatoes and bechamel sauce.

After pouring in the last of the sauce, and ensuring the potatoes are fully submerged in bechamel, sprinkle grated parmesan to fully cover the potato and sauce. We are using parmigiana reggiano as it’s just so full of umami.

Then bake in the oven at 180 Celsius no fan for around 45 minutes. You should get a deliciously tempting golden crust and an accompanying gorgeous aroma to go along with it. If your potatoes are still not soft enough and you are afraid the crust will burn, simply cover the top with an aluminium foil.

Once it’s fully done, take it out and garnish with chopped parsley or fresh dill. The inside should be creamy once the sauces has been reduced and the combination of potato, onion and meltingly crusty cheese should be undeniably additive.

For more, see the full YouTube video in 4K HDR here. Be sure to subscribe and leave a like and comment.