Potato Gratin with Garlic Salt

Transform your next meal with a delectable Potato Gratin recipe that promises creamy, flavourful potatoes in every bite. Infused with Maldon Garlic Sea Salt flakes, this dish takes the classic comfort food to new heights! Perfect as a side dish, these au gratin potatoes are made with King Edwards or Maris Pipers for the ideal balance of fluffiness and flavour. Whether you’re hosting a dinner party or enjoying a family meal, this gratin dish will leave everyone asking for seconds.

What is potato gratin?

Potatoes au Gratin, also known as Dauphinoise Potatoes, is a classic French dish. It was first served during a state dinner held by Charles-Henri in France 1788 and his companions. Consisting of potatoes, thinly sliced but thicker than a penny, it’s then cooked in a cream sauce in a shallow baking dish with butter and garlic.

In contrast, Scalloped Potatoes are made with roux consisting of flour, butter and milk, whereas Potatoes au Gratin are made with cream and butter and sometimes cheese. However, purists would argue that a gratin doesn’t have to include cheese. This is because the French word for ‘gratin’ translates to ‘crust’. This delicious crust can be achieved not only from cheese, but with breadcrumbs, egg or butter.

How to make potato gratin?

1. Begin by preheating the oven to 160Fan °C / 350°F / Gas Mark 4.
2. Take a large shallow cast iron dish, gratin dish or baking tray and rub it all over with some butter. Then prepare the potatoes by thinly slicing them, or using a mandolin. We have kept the skins on in this recipe, but you can peel the potatoes if you like.
3. Once you have thinly sliced potatoes, carefully lay them in a spiral shape in the pan or dish so they fan out in circles.
4. In a saucepan add the double cream, crushed garlic cloves, fresh thyme leaves, Maldon Garlic Sea Salt and cracked black pepper. Place this on a gently heat and then bring up to scalding point. Take off the heat and then carefully pour all over the potatoes. This will create a irresistibly creamy texture.
5. Finely grate a little parmesan over the top and cover with foil. Place into the preheated oven to bake for 1 hour 30 minutes until the potatoes are tender. Remove the foil and bake for additional 10 to 15 minutes to achieves a golden, bubbly top.
6. Serve immediately. This simple yet elegant dish dish pairs beautifully with any main course, offering a rich and comforting additional to your dinner party.

How to cook potato gratin in the air fryer?

If you’re looking for a quicker way to cook your potato gratin, then try cooking it in an air fryer! Usually in the oven it takes over an hour, but using a standard air fryer can take half the time!

1. Slice the potatoes into thin, 1/8 rounds using a sharp knife of mandolin.
2. Combine the cream, milk, garlic, thyme and pepper in a heat-proof mug. Microwave for 2 – 3 minutes, allowing the flavours to blend together.
3. Grease your baking dish with butter to avoid the creamy potatoes from sticking to the base.
4. Arrange the potatoes slices into the dish, creating layers.
5. Pour the cream mixture over the potatoes, ensuing they are evenly coated.
6. Transfer the baking dish into the air fryer basket, covering with foil. Air Fryer at 200C for 25-45 minutes, or until the potatoes are tender. You should be able to pass through the potatoes to the bottom when using a knife.
7. Add a sprinkling of parmesan cheese or breadcrumbs on top and cook for additional 4 to 5 minutes. This will create a beautiful, crunchy crust.
8. Once golden and bubbling at the top, remove the dish from the air fryer basket, cooling for at least 10 minutes before serving.

What to serve with potato gratin?

Now that you’ve made the deliciously creamy au gratin potatoes, you’re probably wondering what you can serve with them?

Steak

Meat and potatoes is a classic pairing. This is because the textures and flavours compliment each other so well. The fluffy texture of the potatoes combines beautifully with the meat’s chewy consistency. Potatoes also have a mildness to them which pairs well with the sweeter, bolder flavours of steak and it’s juices.

Baked Salmon

Grilled salmon is beautifully tender, complimenting the crispy exterior of gratin potatoes. We pair our salmon with fried greens and asparagus greens for a fresh, crips bite which harmonizes the creaminess of the potatoes.

Lamb Shoulder

This is one of our favourite flavour combinations. The lamb roast has a rich, deep aroma that pairs perfectly with creamy potatoes. Because lamb also holds a gamey flavour, it brings out the natural earthiness of the potatoes, making it an indulgent feast.

Can you freeze potato gratin?

We wouldn’t recommend freezing gratin au potatoes, as it’s extremely rich in diary. Dairy products, such as milk and cheese, will separate during the freezing and thawing process, leaving you with a stodgy, very wet gratin.

However, you can store leftovers in the refrigerator for up to 3 days if kept in an airtight container. The oils from the cream and butter may separate once reheated but the taste will still be delicious.