Potato Au Gratin | French Cuisine | Sanjeev Kapoor Khazana

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: emmental cheese

💰Cheaper: cheddar cheese

Cheddar is more accessible and provides a similar flavor profile.

Slice and blanch the potatoes.

Cook cubed potatoes in a pan of water until soft, allowing the water to evaporate without draining.

Mash the cooked potatoes until they are mostly smooth, leaving some texture.

Switch on the heat and add butter to the mashed potatoes.

Add paprika, salt, and nutmeg powder to the mashed potatoes and mix well.

Add a little bit of cream to the mashed potatoes and mix again.

Spread the mashed potato mixture into a baking dish.

In a frying pan, heat a little oil and melt some butter in the microwave.

Saute thinly sliced onions in the pan until translucent, adding a sprinkle of salt and pepper.

Add chopped fresh chives to the sautéed onions and mix.

Pour the sautéed onions over the mashed potatoes in the baking dish and spread evenly.

Arrange blanched potato slices on top of the onion layer.

Drizzle melted butter over the potato slices and top with cheese, pressing down lightly to set.

Preheat the oven to 180°C (356°F).

Bake for 15 minutes until the cheese is melted and golden brown.

Serve hot, either directly from the baking dish or cut into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens