Potato gratin with Emmentaler

Forget baked potatoes, this potato gratin is the recipe you want to make! The top recipe of all potato recipes! You can make this French classic by mixing layers of potatoes with garlic, milk, butter, and Emmentaler cheese. And because you use milk instead of whipped cream, it is a slim version!

When you are going to make a dinner, it is of course always a challenge to put everything on the table at the same time. And then this potato gratin is really a godsend! Because you can prepare this recipe very well and, just before you are going to serve the main course, you slide the dish in the oven.

An easy potato gratin recipe that everyone likes. For a dinner without stress!

Gratin recipe for an easy dinner

My dinner recently consisted of a delicious dear steak with bacon (could well be prepared in advance, just grilled), with haricots verts rolled in bacon (just had to put them into the oven) and red cabbage from the slow cooker. And then the potato dish.

Because the haricots verts were also in the oven, I decided to make a gratin, which I "pre-baked" for an hour in the afternoon so that I just had to bake it in the oven for 30 minutes in the evening.

Fortunately, in retrospect, I can say that it worked. Everything was on the table at the same time and warm. So another challenge completed. And if you also have a dinner party soon? Perhaps this potato gratin (or one of the other recipes) works great for you too.

• Butter and garlic - The inside of the oven dish is rubbed first with butter and then with garlic. This gives a delicious taste. When it's baking in the oven, the flavors will mix with the potato gratin. You also add some butter cubes as a topping. These will melt and mix with the milk (which will give that creamy flavor) and also give a crunchy top.

• Potatoes - Use floury potatoes, preferably pre-cooked, sliced. Choose floury potatoes such as Russet, Doré, King Edward, and Maris Piper for the best results. If you haven't got pre-cooked potatoes? Peel and slice the potatoes. Bring a pan of water to a boil and add the potatoes. Then cook them for ten minutes. Drain and cool so that you can handle them easily.

• Emmentaler - A cheese from Switzerland that tastes slightly sweet and very full. Delicious to combine with this potato gratin. Can't you gain weight from Emmental? Then you can also use Gruyère or Mozzarella (although the latter has a lot less flavor).

• Milk - You use the milk to cook the potatoes. Cream is often used which gives a very creamy taste, but also a lot of calories. And I found out that the recipe doesn't really need that because of the cheese and butter. But I do use a whole milk in this recipe.

 Step 1 - Butter the baking dish and brush with garlic

1.  Let the butter soften and brush the oven dish with it (nice and thick).
2. Cut a clove of garlic in half and rub the bottom. Use half a clove for half of the baking dish and then continue with the other half.

 Step 2 - Divide the potato slices and sprinkle with Emmentaler

1. Take ⅓ part of the potato slices and spread over the bottom of the oven dish.
2. Sprinkle ⅓ of the cheese over the potatoes. Season with ¼ teaspoon of salt and a pinch of pepper. 

Step 3 Apply a second layer of potatoes and cheese.

1. Spread another ⅓ part of the potatoes on the first layer.
2. Sprinkle with ⅓ part of the Emmentaler.
3. Season with salt and pepper.
4. Divide the rest of the potatoes over the baking dish.

Step 4 - Cover with cheese and butter, add milk and bake in the oven.

1. Sprinkle the rest of the cheese over the oven dish.
2. Pour the milk into the oven dish.
3. Spread cubes of butter over the top of the baking dish. 
4. Cover with aluminum foil and bake for 1 hour at 390 °F (200 °C). Remove the aluminum foil and bake the potato gratin for another 15 minutes, so that the cheese turns golden yellow.

What is the difference between potato gratin and gratin Dauphinois?

The difference is that you make a potato gratin with cheese and a Dauphinois gratin is ALWAYS made without cheese.

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Potato gratin with Emmentaler

Author: Andréa

Prep Time 10 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 25 minutes mins

European Cuisine

5 of 4 votes

For 6 persons

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Creamy potato gratin, flavored with garlic, butter, milk and Emmentaler cheese. By using milk instead of cream this is a skinny version!

Equipment

• A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
• aluminum foil
• casserole pan 13 x 9 inch

Ingredients 

1x2x3x

• 1 tablespoon butter to grease the oven dish
• 1 clove garlic
• 2½ pounds potato slices pre-cooked
• 2 cups milk
• ¾ teaspoon salt to taste
• ⅛ teaspoon ground black pepper
• 8 oz. Emmental cheese grated

Topping

• 2 tablespoons butter room temperature

US CustomaryMetric

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Ingredients you need per step are listed below the step in Italic

Instructions

• Preheat the oven to 390 °F (200 °C).
• Butter an oven dish with one tablespoon of butter.
• Peel the garlic clove and cut it in half. Rub the baking dish with the sliced ​​clove of garlic.
• Divide ⅓ of the potato slices over the bottom.
• Sprinkle with ⅓ of the cheese and season with salt and pepper.
• Repeat this 2 more times (first a potato layer and then top with the cheese).
• Carefully pour the milk into the oven dish.
• Slice 2 tablespoons of butter into small cubes and place them on the top.
• Put an aluminum foil over the baking dish and bake it in the oven for one hour.
• Remove the foil from the dish and let it bake for another 15 minutes, so that the cheese becomes nicely golden brown.

Notes

1. Salt - Use enough salt in this recipe. Because milk is used in this recipe, the salty taste is somewhat diminished and otherwise it quickly becomes bland.

2. Milk - This potato gratin is much slimmer than the classic variety because it uses whole milk instead of cream.

4. Potatoes - Choose floury potatoes such as Russet, Doré, King Edward, and Maris Piper for the best results. Preferably pre-cooked and sliced. If you don't have pre-cooked potatoes? Then peel and slice the potatoes. Bring a pan of water to a boil and add the potatoes. Cook them for ten minutes. Drain and cool so that you can handle them easily.

5. Alternatives -

Emmentaler - Instead of Emmentaler you can also use Gruyère, aged cheese, or Mozzarella (the latter has a lot less flavor).

Milk - Replace the milk with cream for a fuller flavor. Do you want to make this recipe slimmer? Use semi-skimmed milk (but it will taste less creamy).

6. Storage -

You can "pre-bake" the potato gratin for an hour and then keep it covered in the refrigerator for a day. You then have to bake the potato gratin at 390 °F (or 200 ° C) for just another 30 minutes.

Potato gratin will keep well covered in the refrigerator for 2 days.

You can also freeze the cooled potato gratin. It will then keep for 2 months in the freezer. Make sure to freeze the potato gratin in a freezer container or bag. Let it thaw in the refrigerator. But know that the structure of the potatoes will change slightly as a result of freezing.

7. Nutrition -This recipe is enough for six adults. The stated nutritional values ​​are per person.

Indication Nutritional Value (Per Person / Portion):

Calories: 340kcalCarbohydrates: 35gProtein: 14gFat: 16gSaturated Fat: 10gCholesterol: 50mgSodium: 425mgFiber: 4gSugar: 2gVitamin A: 493IUVitamin C: 37mgIron: 2mg

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