Creamy, silky, and loaded with flavor.
Slicing the potatoes directly into hot milk releases starches into the milk mixture, resulting in a creamier gratin.Allowing the gratin to rest before serving gives the potatoes time to absorb the rich dairy.
Like many classic dishes, recipes for potato gratin are all over the map. The basic idea is always the same—sliced potatoes are layered, smothered in cream, milk, or a sauce, and baked together until tender and golden brown. Some recipes insist on using cream only while others stand by milk. There are vehement anti-cheese believers with equally zealous cheese proponents across the aisle.
Some old cookbooks recommend the addition of a whole egg or yolk into the dairy mixture. Even the smallest amount of egg resulted in the gratin setting up with the brittle texture of a flan. I then seasoned the milk and cream mixture with a touch of freshly ground nutmeg and a generous dose of salt. You have to over-salt the milk mixture at this point so that it can properly season the potatoes. I also found that the gratin was more consistently seasoned when the salt was dissolved in the milk mixture rather than sprinkled in between the slices of potato.Because I want a gratin filled with creamy and tender potatoes which are also crisp on the sides and top, I turn to.
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