Chessy Potato Gratin is a simple and tasty side dish that is also perfect as an appetizer. It only takes three basic ingredients-potatoes, butter, and Parmesan cheese-to prepare it in a few easy steps. Despite its simplicity, this dish wins you over with its inviting and even elegant appearance to bring to the table, so much so that it can be served both for a casual dinner and for a special occasion. Its flavor is reminiscent, in some ways, of the potato gateau, but it is distinguished by its simpler and quicker preparation: the potatoes are sliced, blanched for a few minutes and then arranged in layers in a baking dish, alternating with butter and Parmesan cheese, somewhat as is done in the French gratin dauphinois.
Ingredients for Potato Gratin :
- 1 kg (2.2 lbs) potatoes
- 35g (2.5 tbsp) butter (plus a few extra flakes for the top)
- Salt (to taste)
- A pinch of black pepper
- A pinch of nutmeg
- 40g (½ cup) grated Parmigiano Reggiano DOP
How to make Chessy Potato Gratin:
- Prepare the Potatoes: Peel the potatoes and slice them evenly into 3mm (⅛ inch) thick slices using a knife or mandoline slicer . Be careful not to slice them too thin, as they may fall apart during parboiling.
- Parboil the Potatoes: Bring a large pot of lightly salted water to a boil. Add the potato slices and parboil for 4–5 minutes. Be careful not to overcook them, or they may break apart. Drain and let them cool slightly until they’re easy to handle.
- Prepare the Baking Dish: Preheat the oven to 180°C (350°F). Line a 26cm (10-inch) tart dish with parchment paper. Melt the butter in a small saucepan over low heat (or in the microwave). Use a pastry brush to lightly grease the parchment paper with melted butter.
- Layer the Potatoes: Arrange a layer of potato slices in the dish, slightly overlapping them. Brush lightly with melted butter. Season with a pinch of salt, a grind of black pepper, a pinch of nutmeg, and a sprinkle of grated Parmigiano Reggiano.
- Repeat the Layers: Add another layer of potato slices, brush with butter, and season with salt, pepper, nutmeg, and Parmigiano. Continue layering and seasoning until all the potatoes are used.
- Finish the Gratin: Top the final layer with a generous sprinkle of Parmigiano and a few small flakes of butter.
- Bake the Gratin: Bake in the preheated oven at 180°C (350°F) for about 40 minutes. For the last 2 minutes, switch to the grill (broiler) on high to crisp and golden the top.
- Serve: Remove the gratin from the oven when the top is golden and crispy. Let it cool slightly before serving.
Bon Appetit!
Amazing recipes!!