A simple yet surprisingly delicious potato gratin that can be made with just milk and potatoes, no white sauce required. Tender, fluffy potatoes and melted cheese create a warm dish perfect for the cold season. Try this easy yet authentic gratin taught by Kō Kentetsu!
Ingredients
Main Ingredients (2 servings)
- Potatoes 3-4
- Garlic 1/2 clove
- Butter 20g
- Milk 200ml
- Pizza Cheese 60g
Seasonings
- Salt 1/3 tsp
- Coarsely Ground Black Pepper (to taste)
Steps
- Peel 3-4 potatoes and slice them diagonally about 1cm or slightly thicker.
- Finely chop 1/2 clove of garlic.
- Heat a frying pan and melt 20g of butter.
- Arrange the potatoes in the frying pan and cook them slowly while infusing them with the butter's aroma. (Key Tip!) Cooking the potatoes directly without boiling them first brings out their sweetness and makes them even more delicious.
- Once the potatoes are browned on one side, flip them and cook the other side similarly.
- When the potatoes are tender, add the minced garlic and stir-fry briefly. (Key Tip!) Garlic burns easily, so it's best to add it after the potatoes have cooked to a certain extent.
- Once you can smell the fragrant garlic, add 200ml of milk and 1/3 tsp of salt.
- Simmer while stirring until thickened. The starch from the potatoes will naturally thicken the sauce. (Key Tip!) To achieve a natural thickness using the potato's starch without flour, it's important to simmer it thoroughly.
- Turn off the heat when it reaches your desired consistency.
- Transfer the potatoes to an oven-safe dish. (Key Tip!) Gratin dishes can easily burn, so greasing them with oil or butter beforehand will help prevent sticking.
- Generously top with 60g of pizza cheese.
- Bake in a toaster oven at 200 degrees Celsius (approx. 400°F) until bubbly and nicely browned.
- Once baked, sprinkle with coarsely ground black pepper (to taste) as desired, and it's ready to serve.
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