Transform Your Watery Gratin into a Delicious Culinary Masterpiece
Are you ready to turn a bland, watery gratin into a savory delight? Here’s a simple trick that guarantees your gratins will turn out perfectly every time! With a dash of love and a secret ingredient, your dish will shine.
Ingredients
- 500 grams of dehydrated potatoes
- 100 grams of powdered milk
- 2 tablespoons of herbes de Provence
- 100 grams of grated Parmesan cheese
- 1 packet of powdered béchamel sauce
- 1 teaspoon of ground nutmeg
- 750 milliliters of water
- Salt and pepper to taste
- 2 tablespoons of cornstarch
Utensils
- Microwave oven
Preparation
Step 1
Start by preparing the béchamel sauce. Mix the packet of powdered béchamel with 500 ml of hot water. Add the cornstarch to this mixture to slightly thicken the sauce.
Step 2
In a bowl, combine the dehydrated potatoes with 250 ml of hot water, the powdered milk, herbes de Provence, nutmeg, salt, and pepper.
Step 3
Gently fold the thickened béchamel sauce into the potato mixture.
Step 4
Pour the mixture into a baking dish and sprinkle grated Parmesan on top.
Step 5
Bake in a preheated oven at 180°C (350°F) for 45 minutes, or until the top is golden and crispy.
A Chef’s Tip
To avoid ending up with a runny gratin, the trick is to add cornstarch to your mixture. This will help create a creamy sauce that holds the gratin together beautifully.
Perfect Pairings
This flavorful gratin pairs beautifully with a dry white wine, such as a Burgundy Chardonnay. Its smoothness perfectly complements the creaminess of the dish.
Extra Info
Gratin is a versatile dish, originally from France, that has made its way into kitchens across the globe. By adding different spices or specific ingredients, it can take on a wide variety of tastes.
Transform your cooking experience and impress your guests with this delightful recipe! Don’t forget to share your delicious creation.
