POTATOES AU GRATIN - PATATE AL GRATIN (PATATE GRATINATE)

    By popular demand, here is our stress-free rendition of a French beloved dish. This recipe is yet another staple in our house, as its preparation is fairly easy and it never fails to satisfy our gourmand love for potatoes.

"Au gratin" ("Al gratin" or "Gratinato" in Italian) is a French term that means "by grating", or "with a crust" - deriving from the French verb "gratter" (to grate - to scratch). In plain words, it describes potatoes that are topped with grated bread crumbs or grated cheese, and then browned in the oven.

    In our version, we have skipped the bread crumbs as they really just add more calories and not much more flavor, but if you do want to use bread crumbs for a crunchier top, texture-wise, they will make a nice addition, for sure. 

    We have tested this recipe using many varieties of potatoes, and have found that the golden or red ones work very well, we also realized that mixing them will actually enhance the flavor of the dish. No matter what potatoes, spices or cheeses you use, the idea here is to add your favorite flavors to the concept of "au gratin", and to enjoy a great home-made dish that many of us would only typically order at  a restaurant.

... So, are you ready to experience a stress-fee gluten-free version of this wonderful 

French dish? Then, let's get cooking!

POTATOES AU GRATIN - PATATE AL GRATIN (PATATE GRATINATE)🥄

(Serves 4 potato lovers)

Ingredients: 

• 6 small or 5 medium potatoes (Golden or red work very well)
• 1 cup of organic whipping cream (somehow where we live in the US, we have not been able to find the Italian cooking cream we are used to)
• 1/2 cup of Parmigiano Reggiano or Pecorino Romano grated
• Salt & pepper to taste
• A few leaves of fresh or dried rosemary (you may want to use parsley or oregano instead)
• 3 tbs salted or unsalted butter
• 3 oz cheddar (aged or yellow) thinly sliced 
• 1 tsp ginger
• 1 tsp nutmeg

Let's start assembling...

• (We are going to make this dish in two layers, so you may want to split the spices, herbs, cheeses, and butter in two parts)
• Preheat the oven to 375F
• Coat the bottom and sides of an oven-safe glassware by using a brush (or your fingers)
• Wash and peel the potatoes
• Cut them in thin equal slices
• Place the first layer of potatoes on the bottom of the glassware arranging them in a circular manner
• Sprinkle some salt, pepper, nutmeg and ginger, half of the pieces of butter and slices of cheddar throughout the first layer
• Sprinkle half of the grated cheese
• Add half of the rosemary leaves
• Arrange and season the second layer of potatoes in the same way you did the first 
• Cover with the remaining butter, cheddar, spices, and grated cheese
• Sprinkle some more salt and pepper
• Pour the cream over the top
• Option: If you have decided to use GF grated bread for extra crunchiness, sprinkle it throughout the last layer
• Place in the oven at 375F uncovered for 35-40 minutes, checking for doneness by inserting a toothpick in the center and feeling for softness
• Serve hot or after cooling, store covered in the refrigerator overnight to be consumed at a later time

Buon Appetito! 

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