Imagine a dish so creamy, so luxuriously cheesy, that it transports you straight to the rustic kitchens of the French countryside with just one bite. The Saint Albray Potato Gratin is not just a side dish—it's a culinary experience that transforms humble potatoes into a decadent masterpiece that will have your dinner guests begging for seconds. Prepare to elevate your cooking game with this irresistible French classic that combines the richness of Saint Albray cheese, the silky smoothness of cream, and perfectly layered potatoes into a golden, bubbling work of art.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 kg potatoes, thinly sliced
- 200 g Saint Albray cheese, sliced
- 300 ml cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the oven to 180°C (350°F). Butter a large ceramic or glass baking dish thoroughly to prevent sticking.
- Wash and peel the potatoes. Using a sharp mandoline or knife, slice the potatoes very thinly (approximately 2-3mm thick) to ensure even cooking and layering.
- Peel and finely mince the garlic cloves. Mix the minced garlic with the cream, adding salt and freshly ground black pepper to create a seasoned cream mixture.
- Begin layering the potato slices in the prepared baking dish, slightly overlapping each slice to create an even, compact base. Pour a small amount of the seasoned cream over each layer.
- Distribute thin slices of Saint Albray cheese between every 2-3 layers of potatoes, ensuring even cheese coverage throughout the gratin.
- Continue layering potatoes and cheese until the dish is full, finishing with a final layer of cheese on top. Pour the remaining cream mixture evenly over the entire surface.
- Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 45 minutes covered to allow potatoes to cook through.
- Remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown and crispy, and potatoes are tender when pierced with a knife.
- Remove from oven and let rest for 10 minutes to allow the gratin to set and cool slightly.
- Before serving, garnish with fresh thyme leaves and additional freshly ground black pepper. Serve hot as a luxurious side dish.
Tips
- Slice Consistency is Key: Use a mandoline or very sharp knife to ensure uniform potato slices, which guarantees even cooking and a professional-looking presentation.
- Cheese Selection Matters: While Saint Albray is traditional, you can experiment with similar soft, creamy French cheeses like Brie or Camembert for subtle flavor variations.
- Prevent Burning: Cover the gratin with foil for the first 45 minutes to allow potatoes to cook through without over-browning the top.
- Let it Rest: Always allow the gratin to rest for 10 minutes after baking. This helps it set and makes serving much easier.
- Enhance Flavor: For extra depth, consider adding a light sprinkle of nutmeg to the cream mixture or using herb-infused cream.
- Make Ahead Friendly: You can prepare this gratin earlier in the day and reheat it in the oven, making it perfect for dinner parties.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 12g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 90mg
