Potato Gratin

This is one of those dishes where I do not understand why people buy the ready-made version, which tastes of cardboard. Potato gratin is simple to make yourself, and the result is far better.

I like to use Fjellmandel potatoes from Oppdal. The slices are a little small, but the flavour is worth it. Other floury or all-purpose potatoes also work well.

Potato gratin

A simple, classic side dish made with potatoes, cream, onion and cheese.

Ingredients – serves 4

• 800 g potatoes
• 1 small yellow onion
• 1 garlic clove
• 30 g butter
• 400 ml double cream
• 100 g full-flavoured cheese
• Salt and freshly ground black pepper
• A little grated nutmeg, optional

Method

1. Preheat the oven to 175 °C.
2. Peel the potatoes and cut them into 2–3 mm slices. A mandoline makes the job quick and gives even slices.
3. Thinly slice the onion and finely chop the garlic.
4. Butter an ovenproof dish. Layer the potatoes and onion, distributing a little garlic, salt and pepper between the layers. If using nutmeg, a light dusting is enough.
5. Pour over the cream. It should come well up between the potato slices, but not completely cover them.
6. Dot with the butter and bake in the middle of the oven for 35–40 minutes.
7. Scatter over the freshly grated cheese and bake for another 15–25 minutes. The potatoes are ready when a sharp knife slides easily through the entire dish.
8. Leave the gratin to rest for 10 minutes before serving.

Notes

If the top becomes too dark before the potatoes are tender, loosely cover the dish with aluminium foil for the final part of the cooking time.