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What is Mary Berry Potato Gratin Recipe?

Potato Gratin, also known as gratin dauphinois, is a classic French dish that Mary Berry’s recipe elevates with simplicity and deliciousness. This creamy, cheesy potato dish is a perfect comfort food side for roasted meats, poultry, or fish.

What Goes Best with Mary Berry Potato Gratin Recipe?

• Roasted Meats: Pair with roast chicken, beef, lamb, or pork for a hearty meal.
• Salad: A fresh green salad with a light vinaigrette balances the richness of the gratin.
• Vegetables: Serve alongside steamed vegetables like broccoli, green beans, or carrots.
• Grilled Fish: A light fish like salmon or cod pairs beautifully with the creamy texture.

Ingredients

• 900g (2 lbs) potatoes (Maris Piper or King Edward recommended)
• 2 garlic cloves, crushed
• 300ml (10 fl oz) double cream
• 300ml (10 fl oz) milk
• 50g (2 oz) grated Gruyère cheese (optional)
• Salt and freshly ground black pepper
• Nutmeg (optional, for added flavor)
• Butter, for greasing the dish

How to Prepare Mary Potato Gratin Recipe

Instructions:

1. Preheat the oven: Set the oven to 160°C (320°F) or Gas Mark 3.
2. Prepare the potatoes: Peel and slice the potatoes thinly (about 3mm/⅛ inch thick). You can use a mandoline for even slices.
3. Layer the potatoes: Grease a large baking dish with butter and layer the potato slices evenly, slightly overlapping each slice.
4. Prepare the cream mixture: In a bowl, mix the crushed garlic, double cream, milk, salt, and pepper. Add a pinch of nutmeg if desired.
5. Pour over the potatoes: Slowly pour the cream mixture over the layered potatoes, ensuring that all layers are well coated. Sprinkle Gruyère cheese over the top if using.
6. Bake the gratin: Cover the dish with foil and bake for about 1 hour. After 1 hour, remove the foil and bake for an additional 30-40 minutes until the top is golden brown and the potatoes are tender when pierced with a knife.
7. Rest and serve: Let the gratin rest for 10 minutes before serving to allow the flavors to meld and the texture to set.

Notes

• Gruyère cheese: This is optional but adds a nice depth of flavor. If you prefer, you can substitute with cheddar or parmesan.
• Nutmeg: A small pinch adds a subtle warmth to the dish, but it can be omitted.
• Cream and Milk Ratio: You can adjust the cream-to-milk ratio if you want a lighter dish (e.g., use more milk and less cream).

How to Serve Mary Berry Potato Gratin Recipe

• Serve as a side dish with roasted meats, fish, or poultry.
• Add a fresh, crisp salad or steamed vegetables for a balanced meal.
• It also pairs well with a glass of white wine like Chardonnay or Sauvignon Blanc.

How to Reheat Mary Berry Potato Gratin Recipe

• Oven: Preheat the oven to 180°C (350°F). Cover the gratin with foil and heat for 20-25 minutes until warmed through.
• Microwave: Reheat individual portions in the microwave for 1-2 minutes, though this may slightly affect the texture.

How to Store Leftovers of Mary Berry Potato Gratin Recipe

• Refrigerate: Store leftovers in an airtight container and refrigerate for up to 3 days.
• Freeze: Freeze portions by wrapping tightly in foil or plastic wrap. Store in a freezer-safe container for up to 1 month. Defrost in the fridge before reheating.

Frequently Asked Questions Regarding Mary Berry Potato Gratin Recipe

1. Can I make potato gratin ahead of time?
   Yes, you can prepare the dish and bake it a day in advance. Reheat in the oven before serving.
2. Can I use different types of cheese?
   Absolutely. You can substitute Gruyère with cheddar, parmesan, or even blue cheese for a stronger flavor.
3. What are the best potatoes for gratin?
   Starchy potatoes like Maris Piper or King Edward work best as they give a creamy texture.
4. Can I make it without cream?
   For a lighter version, you can use more milk and a small amount of butter or half-and-half instead of cream.
5. How do I prevent the potatoes from browning while slicing?
   Place the potato slices in cold water as you slice them to prevent browning, then pat dry before layering.
6. Can I add other vegetables to the gratin?
   Yes, thinly sliced onions, leeks, or even butternut squash can be added for variation.
7. How do I know when the gratin is done?
   The top should be golden brown, and a knife should easily pierce through the potatoes without resistance.
8. Is there a vegan version of potato gratin?
   You can use plant-based cream and milk alternatives, like coconut milk or oat cream, and vegan cheese.
9. Why did my gratin come out dry?
   If your gratin is dry, you might not have used enough cream or milk. Make sure the liquid covers the potato layers.
10. Can I make this with sweet potatoes?
    Yes, sweet potatoes can be used for a different flavor and color profile, but they may cook faster, so adjust the baking time accordingly.

Nutritional Information of Mary Berry Potato Gratin Recipe (per serving, based on 6 servings)

• Calories: 350 kcal
• Carbohydrates: 40g
• Protein: 6g
• Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 65mg
• Sodium: 200mg
• Fiber: 3g
• Sugar: 3g