You know that brown, crusty, cheesy layer of deliciousness that forms on the top of a perfectly baked potato dish? Originating in France, “au gratin” is the cooking technique used to create this golden brown upper crust, and potato gratin is the widely popular recipe used to achieve it.
What is potato gratin? “Generally, it’s slices of potatoes with cream, cheese, garlic and lots of pepper — and it’s beautiful,” says celebrity chef Danny Boome. And while it’s hard to go wrong with any old potato gratin recipe, the dish is known to take hours to prepare. Boome took this laborious recipe and made a potato gratin dish more delicious than ever — in under 30 minutes. “It’s cheesy; it’s creamy; it’s bubbly, and it’s the perfect side dish to go with steak, fish ... anything you like.”
Watch Danny Boome show you how to cook what he calls “Potato Gratin Boome Style,” and read below for detailed instructions on the mouth-watering recipe.
The Cheesiest, Most Delicious Potato Recipe Ever
- 1 pound of baby new potatoes
- 1 cup of grated Parmesan cheese
- 2 cups of grated Gruyère cheese
- 1 cup of heavy cream
- 1 tablespoon of unsalted butter
- Freshly ground black pepper
- Kosher salt
- Preheat oven to 450 F.
- Place the baby new potatoes (with skins) into a large oven-safe saucepan of cold, salted water. Heat the saucepan over a medium heat and bring the potatoes to a boil. Boil for about 15 minutes, or until a knife can easily be inserted into the potatoes without them falling apart.
- Drain the potatoes and place them back into the pan. Add butter, salt and pepper.
- Using a fork or potato masher, roughly mash up potatoes, leaving nice big chunks.
- Mix in the Parmesan, Gruyère and heavy cream. Add more salt and pepper to taste.
- Place the saucepan into the oven for 10 to 15 minutes, or until the potatoes are cooked to your liking.
- Note: To prepare individual servings, take a foil-lined baking sheet and place 4 rings (2-inches wide) on top. Fill each ring with potato mixture and place in oven for 20-minutes, or until the top is golden brown. Using a wide spatula, transfer the ring of potatoes to each plate. Holding the edge of the hot ring with a kitchen towel, cut around the potatoes to loosen. Remove the ring and serve hot.