Zapisz Nestled between tradition and indulgence, the Creamy Smashed Potato Gratin transforms humble potatoes into a masterpiece of texture and flavor. This French-inspired dish elevates the simple spud with a technique that creates the perfect contrast: crispy, golden exteriors giving way to creamy, tender centers, all embraced by a rich herb-infused cream and a trio of melted cheeses that bubble and brown to perfection.
Zapisz Every forkful of this decadent gratin tells a story of comfort and luxury. The potatoes are first boiled until tender, then gently smashed to create craggy surfaces perfect for catching the herb-infused cream. A preliminary roasting creates those addictively crispy edges before the potatoes are layered with a fragrant mixture of cream, garlic, thyme, rosemary, and nutmeg, then generously blanketed with three complementary cheeses that melt into every nook and cranny.
Ingredients
- Potatoes: 1.5 kg (3.3 lbs) small Yukon Gold or baby potatoes
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Cream Mixture: 1 1/2 cups (360 ml) heavy cream
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/2 tsp fresh rosemary, finely chopped
- 1/2 tsp ground nutmeg
- Cheeses: 1 cup (100 g) Gruyère cheese, grated
- 1 cup (100 g) mozzarella cheese, grated
- 1/2 cup (50 g) Parmesan cheese, grated
- Garnish: 2 tbsp fresh chives or parsley, chopped
Instructions
- Prepare the potatoes
- Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper. Place whole potatoes in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender, 15–18 minutes.
- Smash and roast
- Drain potatoes and let cool slightly. Transfer to the prepared baking sheet. Use a potato masher or the bottom of a glass to gently smash each potato to about 1 cm (1/2 inch) thick. Drizzle smashed potatoes with olive oil and season generously with salt and pepper. Roast in the oven for 20 minutes, or until edges are crisp and golden.
- Prepare the cream mixture
- Meanwhile, in a small saucepan over low heat, combine heavy cream, garlic, thyme, rosemary, and nutmeg. Heat gently until just warmed and fragrant; do not boil.
- Layer the gratin
- Arrange half the roasted smashed potatoes in a buttered baking dish. Pour over half of the cream mixture and sprinkle with half the Gruyère, mozzarella, and Parmesan. Layer the remaining potatoes, then top with the rest of the cream and cheeses.
- Bake to perfection
- Bake in the oven (still at 220°C/425°F) for 20–25 minutes, or until bubbly and golden brown on top. Let rest for 10 minutes before garnishing with fresh herbs and serving.
Zusatztipps für die Zubereitung
The key to perfect smashed potatoes is choosing the right variety—Yukon Golds are ideal as they have the perfect balance of starchiness and waxiness, creating a creamy interior while maintaining their shape after smashing. Be sure to let the potatoes cool slightly before smashing to prevent them from completely falling apart. When making the cream mixture, warming it gently infuses the herbs and spices throughout, but take care not to let it boil or it may separate during baking.
Varianten und Anpassungen
This gratin welcomes creative variations. For a heartier version, add layers of caramelized onions or sautéed mushrooms between the potatoes. Cheese substitutions work beautifully—try Emmental instead of Gruyère for a nuttier flavor, or Fontina in place of mozzarella for a more pronounced taste. For those seeking a lighter option, substitute half-and-half for heavy cream, though the result won't be quite as luxurious. Adding a pinch of smoked paprika to the cream mixture introduces a subtle smoky dimension that complements the rich cheese perfectly.
Serviervorschläge
Serve this opulent gratin alongside a simply prepared protein—roasted chicken, grilled steak, or baked salmon all benefit from its creamy richness. For a complete meal, pair with a crisp green salad dressed in a bright vinaigrette to balance the richness of the dish. This gratin also makes a stunning vegetarian main course when served with roasted seasonal vegetables or a hearty mushroom sauté. For special occasions, individual portions baked in ramekins create an elegant presentation that's sure to impress guests.
Zapisz This Creamy Smashed Potato Gratin embodies the heart of comfort food with a touch of sophistication. It's a celebration of contrasts—crispy yet creamy, rustic yet refined, simple yet spectacular. While it requires some attention to detail and patience, the result is a showstopping dish that transforms the humble potato into something truly extraordinary. Perfect for Sunday family dinners or holiday feasting, it's bound to become a treasured recipe that brings everyone to the table with eager anticipation.
Najczęściej zadawane pytania dotyczące przepisów
- → Jak uzyskać chrupiącą skórkę na ziemniakach?
Po ugotowaniu ziemniaki należy delikatnie rozgnieść i skropić oliwą z oliwek. Pieczenie w wysokiej temperaturze (220°C) przez 20 minut pozwala uzyskać złocistą, chrupiącą warstwę.
- → Czy można użyć innych serów zamiast podanych?
Tak, można zastąpić Gruyère serem Emmental, a mozzarellę serem Fontina, co nieznacznie zmieni smak, ale zachowa kremową konsystencję zapiekanki.
- → Jak zapobiec rozwarstwianiu się kremowego sosu?
Ważne jest podgrzewanie śmietany z ziołami na małym ogniu, bez doprowadzania do wrzenia, aby sos pozostał gładki i aromatyczny.
- → Czy można przygotować danie wcześniej i podgrzać przed podaniem?
Tak, zapiekanka smakuje dobrze także po podgrzaniu, lecz najlepiej przechowywać ją w lodówce i podgrzać w piekarniku, by zachować chrupkość wierzchu.
- → Jakie dodatki pasują do tego dania?
To wyśmienity dodatek do pieczonych mięs, ale także dobrze komponuje się ze świeżą zieloną sałatą lub duszonymi warzywami.