Potatoes are a genuine Andean product. In Peru, there are over 3,000 varieties of this tuber. Potatoes first arrived in Europe in the mid-16th century, brought by the conquistadors as a curiosity. This recipe brings out the creamy and cheesy goodness of potatoes, perfect for a comforting family meal.
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In a pot with water and salt, boil the potatoes with their skins on.
Do not fully cook them; when they are halfway done, remove them and let them cool. Then peel them and slice them into rounds about the thickness of a finger.
Grease a baking dish with butter and layer the potato slices. Add salt and pepper. Between each layer, add heavy cream, grated Gruyere, and Parmesan cheese.
Finish with a layer of cream and cheese on top. Bake for 10 minutes in a moderate oven, then broil for 3-4 minutes to gratinate.
Once removed, you can sprinkle with a bit of oregano or parsley for garnish.
Do not overcook the potatoes during boiling; they should be firm enough to slice without falling apart.
For extra flavor, you can add a pinch of nutmeg to the cream mixture.
Use freshly grated cheese for better melting and flavor.
Can I use a different type of cheese?
Yes, you can substitute Gruyere and Parmesan with other cheeses like cheddar or mozzarella, but it may alter the flavor slightly.
Can I prepare this dish ahead of time?
Yes, you can assemble the dish and refrigerate it. Bake and broil it just before serving.
What can I serve with gratinated potatoes?
Gratinated potatoes pair well with roasted meats, grilled vegetables, or a fresh green salad.
Can I make this dish vegetarian?
This dish is already vegetarian as it does not contain meat or seafood.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
