
# Delicious Potato Recipe

<RecipeTags />

This is a delicious potato recipe that you'll love.

<RecipeDetails />


Delicious Potato Recipe


# Potato Gratin

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Thinly sliced potatoes layered with a rich, creamy sauce and topped with cheese, then baked until golden and bubbly. This elegant side dish is perfect for special occasions or a comforting weeknight meal.

## Ingredients

- 2 tablespoons of Herbes de Provence
- 3 bay leaves
- 400mL of milk
- 600mL of double cream
- 0.5 teaspoon of grounded nutmeg
- 1.2kg of potatoes
- 7 garlic cloves
- 300g of grated cheese (mozzarella, Gruyère, Emmental, ...)

## Instructions

1. In a medium pot, infuse the herbs with the milk, the cream and the nutmeg at medium heat. When it starts boiling, remove from the stove and cover for 10 minutes.

<Image
  className="my-4 mx-auto"
  alt="Milk Infusing With Herbs"
  width={512}
  height={512}
  src="/images/potato-gratin/milk-herbs.jpeg"
/>

2. Thinly slice your potatoes (about 2mm thick). Thinly dice the garlic.
3. (If you didn't buy grated cheese) grate your cheese.

<Image
  className="my-4 mx-auto"
  alt="Gratted Cheese"
  width={512}
  height={512}
  src="/images/potato-gratin/shredded-mozza.jpeg"
/>

4. Preheat the oven to 150C.
5. Filter the infused milk to remove the solid bits.

<Image
  className="my-4 mx-auto"
  alt="Filter the Milk"
  width={512}
  height={512}
  src="/images/potato-gratin/milk-herbs-filtered.jpeg"
/>

6. Prepare your ingredients: the sliced potatoes, half of the cheese, the diced garlic, and the filtered milk.

<Image
  className="my-4 mx-auto"
  alt="All ingredients ready"
  width={512}
  height={512}
  src="/images/potato-gratin/prep.jpeg"
/>

7. In a large baking dish, spread one layer of potatoes.

<Image
  className="my-4 mx-auto"
  alt="First Potato Layer"
  width={512}
  height={512}
  src="/images/potato-gratin/first-layer.jpeg"
/>

8. Add some garlic, a bit of cheese, and a bit of infused milk. It should just cover the edge of the potatoes. Don't put too much, you'll use the milk at each potato layer (on this picture, there's no milk though, so you may want to put more than that 😅).

<Image
  className="my-4 mx-auto"
  alt="First Potato Layer with Toppings"
  width={512}
  height={512}
  src="/images/potato-gratin/first-layer-toppings.jpeg"
/>

9. Repeat steps 7 and 8 until you're done with all of your potatoes. Try to manage the quantities of your ingredients so that your last layer is only potatoes covered with the remaining infused milk.

<Image
  className="my-4 mx-auto"
  alt="First Potato Layer with Toppings"
  width={512}
  height={512}
  src="/images/potato-gratin/second-layer-toppings.jpeg"
/>

10. Bake for 2 hours. Ideally, refrigerate overnight.

<Image
  className="my-4 mx-auto"
  alt="First Potato Layer with Toppings"
  width={512}
  height={512}
  src="/images/potato-gratin/cooked-gratin.jpeg"
/>

11. 45 minutes before serving, preheat the oven to 150C. When the oven is hot, put the gratin in the oven for 30 minutes.
12. Remove from the oven, and spread the grated cheese on top of the gratin.

<Image
  className="my-4 mx-auto"
  alt="First Potato Layer with Toppings"
  width={512}
  height={512}
  src="/images/potato-gratin/cooked-gratin-toppings.jpeg"
/>

13. With the grill setting of your oven, grill the cheese for about 5 minutes (or until golden brown).

<Image
  className="my-4 mx-auto"
  alt="Finished Gratin"
  width={512}
  height={512}
  src="/images/potato-gratin/finished-gratin.jpeg"
/>

14. Let it rest for 5 minutes, and dig in!

<RecipeDetails />


Potato Gratin


# Classic Mashed Potatoes

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Creamy, smooth, and buttery mashed potatoes make the perfect side dish for any meal. Boil the potatoes until tender, then mash with butter, cream, and seasonings for a comforting classic.

## Ingredients

- 2 pounds Russet potatoes, peeled and cut into 1-inch cubes
- Salt, to taste
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 3/4 cup heavy cream, warmed
- Ground black pepper, to taste
- Optional: Chopped chives or parsley for garnish

## Instructions

1. Place the potatoes in a large pot and add enough cold water to cover them by about an inch. Add a generous pinch of salt to the water.
2. Bring the pot of water to a boil over high heat, then reduce the heat to maintain a simmer. Cook the potatoes for 15-20 minutes, or until they are tender when pierced with a fork.
3. While the potatoes are cooking, melt the butter in a small saucepan over low heat. Once melted, stir in the warmed heavy cream.
4. Drain the potatoes well in a colander, then return them to the pot.
5. Using a potato masher or ricer, mash the potatoes until they reach your desired consistency.
6. Gradually add the butter and cream mixture to the mashed potatoes, stirring until well combined. Season with salt and pepper to taste.
7. If desired, garnish with chopped chives or parsley before serving.

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