Description

This sliced potato gratin is a real eye-catcher and tastes simply delicious! I especially like to make it for festive occasions because it is easy to prepare and looks impressive. The potato slices are cooked in a creamy cream-milk mixture and then pressed, creating a great consistency. The dill adds a fresh note. An absolute favorite recipe that is always well received by my guests! Be sure to try it out.

Ingredients (6 ingredients)

1.5 kg Potatoes, firm cooking

200 ml Cream

200 ml Milk

1 bunch Dill

1 Prise(n) Salt

1 Prise(n) Pepper

Preparation (8 steps)

Prepare potatoes

Peel 1.5 kg potatoes and slice into approx. 1 mm thin slices using a vegetable slicer. Set the slices aside.

Prepare cream-milk mixture

Thermomix® Setting

5 min/194°F/Speed 2 90

Put 200 ml cream, 200 ml milk, 1 pinch of salt, 1 pinch of pepper and 1 bunch of finely chopped dill (or 2 tbsp frozen dill) into the mixing bowl and heat for 5 Min./90°C/speed 2.

300

Mix potato slices

Thermomix® Setting

10 sec/Linkslauf/Speed 1 Reverse

Add the prepared potato slices to the mixing bowl and carefully fold into the cream-milk mixture with the spatula. Mix for 10 Sec./Reverse/speed 1 so that all slices are covered.

Prepare loaf pan

Line a loaf pan (approx. 25 cm long) with baking paper so that the ends protrude over the edge.

Layer potato slices

Layer the potato slices individually or in small groups in the loaf pan. After every 3-4 layers, distribute small flakes of butter (approx. 20g total, not in the ingredient list). Fold the protruding ends of the baking paper over the potato slices.

Bake gratin

Place the loaf pan in the preheated oven (180°C convection) and bake on the middle rack for approx. 1.5 hours.

Press gratin

After baking time, remove the mold from the oven. Place a second loaf pan on top of the gratin and weigh it down with approx. 1-3 kg. Let cool for 3 hours and then place in the refrigerator with the weight for 24 hours.

Fry gratin

Carefully remove the gratin from the mold and remove the baking paper. Cut off the edges that were not pressed so nicely and set aside. Cut the gratin into even pieces and fry in a pan with a little oil until golden brown.

Finished cooking? Great! 🎉

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About this recipe

This sliced potato gratin is a further development of a classic potato gratin that I ate many years ago in a small restaurant in the French Alps. The version there was not pressed, but the idea of cooking potatoes in a creamy sauce immediately inspired me. I then experimented to create a version that is easy to prepare and has a special texture. Pressing the potatoes is the crucial step that gives the gratin its firmness and the ability to cut it into beautiful slices and fry them. The ingredients all play an important role. Firm-cooking potatoes are ideal because they do not fall apart during cooking and retain their shape. The cream provides the creaminess, while the milk makes the sauce a little lighter. The dill brings a fresh, slightly lemony note that goes perfectly with the potatoes. Salt and pepper are of course essential to enhance the flavors. When preparing in the Thermomix®, it is important to slice the potato slices really thinly. The thinner, the better they can absorb the cream-milk mixture and the more even the gratin will be. Be careful to mix the potato slices in the mixing bowl only briefly and gently so that they do not break. Patience is required when layering in the loaf pan. Try to distribute the slices as evenly as possible and don't forget the butter flakes, they add extra flavor and a nice browning. Weighing down the gratin after baking is crucial for the texture. The heavier the weight, the firmer the gratin will be. I like to use a second loaf pan filled with canned goods for this. For a vegetarian version, you can simply omit the butter flakes or replace them with vegetable margarine. A vegan version is a little more difficult because the cream and milk have to be replaced. Cashew cream or a mixture of soy milk and nutritional yeast are suitable here to imitate the cheesy taste. There are no limits to your imagination when it comes to spices. Garlic, nutmeg or thyme also go very well with potatoes. The sliced potato gratin is a great side dish to meat or fish dishes. But it also goes perfectly with a salad as a vegetarian main course. Serve it with a dollop of crème fraîche or a herb dip. The gratin can be prepared very well. It can be stored in the refrigerator for up to 24 hours before being fried. The fried slices can also be reheated, but taste best fresh. By the way, the cut edges of the gratin can be wonderfully processed into small potato rösti. Simply crush, mix with some flour and egg and bake in the pan.