
Decadent Creamy Potato Gratin
A rich and flavorful potato gratin, perfect for a special occasion. Layers of crispy potatoes, savory speck, melty fontina, and a touch of creamy indulgence.
Equipment Needed
- Baking dish
- Pot
Ingredients
- 800.00 gPotatoes(Yukon Gold or Russet recommended)
- 150.00 gSpeck(Italian smoked bacon)
- 300.00 gFontina Cheese(Aged for a rich flavor)
- 150.00 mlMilk(Whole milk for best results)
- 30.00 gParmesan Cheese(Grated)
- 1.00 Onion(Thinly sliced)
- 50.00 gButter(For topping)
- 2.00 tspSalt(To taste)
- 1.00 tspBlack Pepper(Freshly ground)
Instructions
Peel and slice potatoes into 1/2-cm thick rounds.
Estimated time: 10 minutes
Boil potatoes in salted water for 5 minutes until tender.
Estimated time: 5 minutes
Slice the onion thinly.
Estimated time: 5 minutes
Drain potatoes and let cool slightly.
Estimated time: 5 minutes
Butter a round baking dish. Layer potatoes, speck, onion, and fontina slices vertically in the dish.
Estimated time: 10 minutes
Repeat layering until all ingredients are used.
Estimated time: 5 minutes
Pour milk over the layered potatoes.
Estimated time: 2 minutes
Sprinkle with Parmesan cheese, salt, and pepper.
Estimated time: 3 minutes
Top with butter pieces.
Estimated time: 2 minutes
Bake at 180°C (350°F) for 35-40 minutes, or until golden brown and bubbly.
Estimated time: 35 minutes