Creamy Potato Gratin

Sometimes, many times, names of the dishes are so ornate and exotic, they just seem out-of-the-world, elusive and very very difficult to make. But really, they are not.
Like this one where potato rules. Originated in France and sounds so fancifully European, but with all the readily available shelf ingredients, it can be easily made back home.
Potato Gratin 1Preparation time: 15 minutes
Baking time: 45-50 minutes
Serves: 4

Ingredients:
1 kg Potatoes
600 ml double cream
4 cloves of garlic
Knob of butter
Salt and Pepper for seasoning

Method:
1. Preheat the oven to 190 deg.
2. Rub the baking tray with butter and leave aside.
3. Bruise the garlic cloves, just a bit, so they release their flavors. Don’t pound them.
4. Heat the cream and garlic and let it simmer (don’t boil). Remove from the heat and let the flavors infuse for 10 minutes.
5. Slice the potatoes 2 mm thick with a knife. Mandolin makes the job easier. Skin them if you wish. I prefer them with skin.
6. Now, layer the bottom of the tin with these slices. Season this layer with salt and pepper.
7. Similarly, use up all the slices to form layers, seasoning every layer each time you go.
8. After all the slices have been layered, pour the garlic infused cream on the top and let it run down all the nooks and crannies.
9. Bake for around 50 minutes. You’ll see the surface bubbling away and gorgeously golden.
10. Do the knife test. If, it goes through without resistance, your gratin is done.
Potato Gratin 2Such an intersection of simplicity and flavors! Long live the Potato!!!

Veg

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Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.

Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂

I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.

Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.

After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!

Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…

I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at natasha@bitesandplaces.com.

Celebrate Life!!!
Natasha Gracious

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