{"id":11924,"date":"2023-04-05T14:43:40","date_gmt":"2023-04-05T14:43:40","guid":{"rendered":"https:\/\/cookwithgusto.com\/?p=11924"},"modified":"2023-04-05T14:45:45","modified_gmt":"2023-04-05T14:45:45","slug":"italian-potato-gratin","status":"publish","type":"post","link":"https:\/\/cookwithgusto.com\/?p=11924","title":{"rendered":"Italian Potato Gratin"},"content":{"rendered":"

This potato gratin was originally published on our other blog Belmorso<\/a>. It’s a delicious side dish to make for Sunday lunch, including Sunday roasts, and special occasions too. As most of our recipes, it features very few ingredients, all high quality of course.<\/p>\n

What to expect:<\/strong> when you bite into this potato dish your palate will be hugged by a creamy, cheesy and gooey mouthful\u00a0 with a slightly salty taste, and a final crispy note.<\/p>\n

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Potato gratin origin<\/h2>\n

We are making this delicious side dish with all the Italian trimmings, yet that doesn’t mean we can take credit for its origin.<\/p>\n

For that, we have to thank our French neighbours. They really love making this recipe with lots of cream and cheese on top.<\/p>\n

Apparently, this dish is a variation of the more popular one, potatoes dauphinoise. The latter, is heavier on cream.<\/p>\n

The dauphinoise dish was first prepared in 1788 in the kitchen of the house of Clermont- Tonnerre in Dauphine’, France. The Duke Charles Henri was hosting a special dinner when this iconic dish made its first official appearance in history.<\/p>\n

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Potato gratin meaning<\/h2>\n

In French, au gratin means with a crust. The word comes from the verb gratter which means to grate. The name is understandable considering that the crusty topping of this dish is usually a combination of grated cheese, breadcrumbs and herbs which help to form the famous and delicious crust.<\/p>\n

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What’s potato gratin exactly?<\/h2>\n

If you have never had one, or maybe you just don’t remember the name, you might still wondering what’s this dish. It’s simply a casserole filled with layers of potatoes, cream and cheese.<\/p>\n

Following a similar process, you can make different types of this dish, including zucchini gratin<\/a>, spud zucchini gratin, cauliflower and broccoli gratin, mixed vegetables gratin, and many more.<\/p>\n

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\"peeling<\/p>\n

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Potatoes for gratin<\/h2>\n

Since spuds are the start of this dish, it’s important one uses the right type. A starchy variety like King Edward are the perfect kind to use in this recipe, plus they are widely available and economical.<\/p>\n

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Potato gratin cheese<\/h2>\n

After potatoes, cheese is the second most important ingredient in our version of the dish. You can use different types of Italian cheeses, including Galbanino, fontina, provolone and scamorza.<\/p>\n

We are using Galbanino, which is a sticky cheese with a rich and sweet milk taste that comes in a wax protective case. We will also be using grated parmesan cheese for the crispy top.<\/p>\n

If you don’t want to use an Italian cheese, you can use a mild cheddar.<\/p>\n

And, if you want to do it the French way, you can make yours with gruyere.<\/p>\n

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Potato gratin milk, cream or bechamel<\/h2>\n

Cream is the third most important ingredient in the Italian version of a this recipe. For the original French recipe, cream would be the second most important one.<\/p>\n

Unless you are making this dish with homemade bechamel, which I am sure would taste as delicious, you don’t need to use milk in this recipe.<\/p>\n

A regular cooking cream is all you need. If you are intolerant to cream, opt for lactose free or dairy free.<\/p>\n

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\"potato<\/p>\n

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Potato au gratin recipe<\/h2>\n

Below you’ll find the full recipe to make our Italian take on this French dish. Follow along on the screen, or feel free to print out the recipe card.<\/p>\n

As for ingredients, you will find the ingredients we are using or any suggested alternative in your local supermarket. Make sure you are using a high quality extra virgin olive oil like Belmorso EVOO<\/a>.<\/p>\n

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EQUIPMENT<\/h3>\n