Potato gratin with provolone with rosemary and bay leaf: garnish recipe
Does everyone always have potatoes at home? I take it for granted, because my mother never ever let the pantry be empty of these tubers. Despite their humility, they are extremely versatile and we can make a thousand recipes with them, especially as a garnish. This potato gratin with provolone with rosemary and bay leaf is a good example and for which it is worth making the effort to light the oven.
The mandolin is one of those gadgets that runs the risk of being forgotten in a drawer, but if they give you a decent quality one, it is convenient to have it on hand for dishes like this. It makes the task of preparing potatoes in clean and fine cuts much easier, although with a good knife you can achieve the same result by hand. The provolone, of course, can be substituted for another cheese to taste, which is well melting and tasty.
IngredientsFor 4 people
- Potato 2
- Liquid cream for cooking 300 ml
- Garlic clove 1
- Fresh rosemary on the branch (or dried) 1
- Laurel 1
- Black peppercorns 4
- Half teaspoon sweet paprika
- Spicy paprika a pinch
- Provolone cheese 100 g
- Breadcrumbs 1-2 tablespoons
- Ground black pepper
- Extra virgin olive oil
How to make potato gratin with rosemary and bay leaf provoloneDifficulty: Medium
- Total time 1 h 5 min
- Elaboration 15 m
- Cooking 50 m
Preheat the oven to 220ºC and prepare a round dish of about 22 cm in diameter with oil or butter. Fill a container with very cold clean water. Wash the potatoes well, pat dry and cut into very thin slices using a mandolin, or a good sharp knife and leave to soak in the water.
In a frying pan or casserole, arrange the kitchen cream with the clove of garlic, halved, the clean rosemary and bay leaf, and the black peppercorns. Heat, stirring gently, lowering the heat when it comes to a boil. Let it infuse for about 10 minutes. Add a little salt, the sweet and hot paprika.
Drain the potatoes well, drying them with a clean cloth, and place them in the source alternating layers and adding a touch of salt to each one. Cover with the strained cream sauce, reserving a little, carefully, and season slightly. Cover with foil and bake for 30-40 minutes.
Take out, remove the paper and add the rest of the cream, cover with the grated or finely chopped provolone cheese, a little breadcrumbs and another touch of black pepper. Bake again until the cheese has melted and browned.
With what to accompany the potato gratin
This rosemary and bay leaf potato gratin with provolone is a delicious garnish for any meat, fish or even vegetable dish. Leftovers hold up well in an airtight container in the fridge. The recipe can be made lactose-free using suitable alternatives, which I did in a second test of the dish.