Delicious and Creamy Aardappelgratin: A Perfect Dutch Side Dish

Ingredients

  • 1 kg potatoes
  • 2 cloves garlic
  • 300 ml heavy cream
  • 200 ml milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 100 g grated cheese (like Gruyère)
  • Extra cheese for topping
  • Butter for greasing

Steps and instructions

  1. Preheat your oven to 180°C (350°F).
  2. Peel the potatoes and slice them thinly using a mandolin or sharp knife.
  3. Peel and crush the garlic cloves. Mix them with the cream, milk, salt, pepper, and nutmeg in a large bowl.
  4. Add the sliced potatoes to the bowl and mix well to ensure all slices are coated with the mixture.
  5. Grease a baking dish with butter and layer the potato slices in the dish. Pour over any remaining cream mixture.
  6. Sprinkle the grated cheese evenly over the potatoes. Add extra cheese on top if desired.
  7. Bake in the preheated oven for about 1 hour, or until the potatoes are tender and the top is golden brown.
  8. Allow the dish to cool for a few minutes before serving.

Tools for making

  • Potatoes - 1 kg of potatoes will be needed for this recipe. They should be peeled and thinly sliced.
  • Garlic cloves - 2 cloves of garlic will need to be peeled and crushed for flavoring the cream mixture.
  • Mandolin or sharp knife - A mandolin or sharp knife will be required to thinly slice the potatoes.
  • Large bowl - A large bowl will be needed to mix together the crushed garlic, cream, milk, salt, pepper, and nutmeg.
  • Baking dish - A baking dish will be used to layer the potato slices and bake the gratin.
  • Grater - A grater will be needed to grate the cheese for topping the gratin.
  • Butter - Butter will be used to grease the baking dish.

Recipe variations

  • Use different types of cheese, such as cheddar, mozzarella, or Parmesan.
  • Add cooked bacon or ham to make it a meaty gratin.
  • Include sliced onions or leeks for added flavor.
  • Experiment with herbs and spices like thyme, rosemary, or paprika.
  • Replace regular potatoes with sweet potatoes for a twist.
  • Make it gluten-free by using a gluten-free flour or cornstarch as a thickening agent.
  • Add vegetables like spinach, broccoli, or mushrooms to make it more nutritious.
  • Try a different crust by using panko breadcrumbs or crushed potato chips on top.
  • Make it vegan by using plant-based milk, cream, and cheese alternatives.

Recipe overview

Aardappelgratin, or potato gratin, is a classic French dish that's perfect for a cozy dinner at home or for serving to guests at a dinner party. This rich and creamy dish combines thinly sliced potatoes with garlic and a generous amount of cheese, all bathed in a decadent mixture of heavy cream and milk. Every bite offers a wonderful balance of flavors, melting in your mouth with the softness of the potatoes and the crispiness of the golden-brown cheese crust. This recipe takes you through all the steps needed to create this delicious dish, from preparing your ingredients to baking the gratin to perfection. Enjoy the process and the delicious result!

Common questions

  1. Can I use different types of potatoes for this recipe?
    Yes, you can use different types of potatoes for this recipe. However, it is recommended to use starchy potatoes like Russets or Yukon Golds for the best results.
  2. Can I substitute the heavy cream with a lighter alternative?
    Yes, you can substitute the heavy cream with half-and-half or a combination of milk and Greek yogurt for a lighter version of the gratin. Keep in mind that the texture and taste may slightly differ.
  3. Can I make this dish in advance and reheat it?
    Yes, you can make the gratin in advance and reheat it. After baking, let it cool completely, cover it, and refrigerate. When ready to serve, reheat in a preheated oven at 180°C (350°F) until heated through.
  4. Can I freeze the leftovers?
    Yes, you can freeze any leftover gratin. Allow it to cool completely, then transfer it to an airtight container or wrap it tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
  5. What can I serve with Aardappelgratin?
    Aardappelgratin pairs well with roasted or grilled meats such as beef, chicken, or lamb. It can also be served as a side dish with a fresh salad or steamed vegetables.

Serving dishes and utensils

  • Baking dish - A dish to bake the gratin in, preferably with a capacity of at least 2 liters.
  • Mandolin or sharp knife - To slice the potatoes thinly and evenly.
  • Grater - To grate the cheese for the topping.
  • Oven - To bake the aardappelgratin until it is golden brown and cooked through.
  • Serving spoon or spatula - To serve the aardappelgratin onto plates or serving dishes.

Origin stories

Aardappelgratin is a classic dish originating from the French region of Dauphine, hence its other name, "Gratin Dauphinois". Despite its simplicity, this dish has a royal history, making its first notable appearance at a dinner given by Charles-Henri, Duke of Clermont-Tonnerre and Lieutenant General of Dauphiné for the municipal officers of Gap, a commune in southeastern France. It became an instant hit and was subsequently named after the region. What makes this dish so special is its strict adherence to minimalism: tradition strictly prohibits the use of any cheese or egg, only potatoes, cream, milk, and garlic. However, as it traveled and evolved outside of France, variations such as the addition of cheese became more popular. So don't feel too guilty about that extra cheese on top. It might not be traditional, but it's still delicious.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.