Recipe For Potatoes Gratin With Cheese

The recipe for potatoes gratin with cheese is, in itself, a pleasure for the palate.

Its secret lies in the combinations of the various types of cheese together with other dairy derivatives such as milk, cream and butter.

And the best thing is that we can adapt it to what we want the most. If we want to obtain an intense flavor, we will include cheeses with strong flavors.

If we want the potatoes gratin with cheese as a garnish, what we want is to accompany the rest of the food, not overshadow them. Therefore, it is recommended to avoid cheeses with strong flavors.

Generally, potatoes au gratin with cheese are usually accompanied by portions of both red and white meat. This is because the cheese that bathes them gives the dish the creamy touch that is needed to counteract the dryness of the potatoes and meat.

In this way, swallowing is facilitated and, consequently, each bite is much more pleasant.

Potatoes au gratin with cheese

The potatoes gratin with cheese or gratin dauphinois  have their origin in the rural area of ​​Gaul; that is to say, France, Belgium and the French Alps. Specifically they come from the province of Dauphiné.

This recipe has a long history in French gastronomy and is said to be Napoleon’s favorite dish.  

The proportions that we propose in this recipe are adjusted to a total of 4 or 5 diners, approximately.

Ingredients

• 1 bag of potatoes (500 g)
• 1 small onion
• Olive oil (to taste)
• 1 stick of butter (70 g).
• ½ glass of whole milk (100 ml)
• 1 medium piece of gouda cheese (400 g)
• Liquid cream (225 ml)
• Seasonings: salt, black pepper, nutmeg
• Optional: 1 small piece of blue cheese (50 g), 1 cup of grated Parmesan cheese (100 g), rosemary.

Preparation

1. Peel and wash the potatoes well. They can then be cut as desired. In this opportunity, it is recommended to opt for a half moon or segment cut. Reservation.
2. Apart, chop the onion and then take it to brown in a pan with a little of the butter and a pinch of salt. The heat should be low to prevent the ingredients from burning.
3. Turn on the oven and preheat to 180 ºC.
4. Chop the cheese into slices (as fine as possible).
5. In a bowl, pour the cream and milk. Stir so that both ingredients mix well.
6. Add the milk and cream mixture to the pan with the onion. Next you will add a touch of pepper and nutmeg. Check and rectify the salt if necessary.
7. Let it sit for a couple of minutes and then turn off the heat.
8. Place the potatoes in a baking dish and arrange a piece of cheese for each potato. Make sure everything is well covered. Once you’re done, pour the liquid mixture over them.
9. Put the potatoes in the oven for 30 minutes. Once this time has passed, check that the potatoes are tender; To do this you must insert a toothpick in one, and see if it comes out easily. If so, your potatoes au gratin with cheese will be ready.
10. Before serving, you can add a touch of grated Parmesan cheese or a little rosemary to flavor. Enjoy your meal!

Final considerations

It should be noted that the half moon cut is one of the many cuts with which this recipe can be prepared. It is also supported in julienne, canes, wavy,  Hassselback,  diced, chip style, matches or straw, among others. 

The potatoes au gratin with cheese are a delicacy for those who love dairy products; Therefore, do not hesitate to use this recipe if you want to please that particular palate.

We assure you that you will get many compliments and that you will leave your guests ready to repeat the portion. So don’t wait any longer and go ahead and get down to business!