Recipe for: Gluten-free potato gratin with cheese (Polish-modern) - photo 1
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Recipe for: Gluten-free potato gratin with cheese (Polish-modern)

Pikantne Main Dishes Regional Cuisine of Poland 50 min Medium 2 wyświetleń ~20.52 PLN * - (0)
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Description

A delicate, creamy potato gratin with a Polish twist: creamy sour cream, aromatic garlic, and fresh thyme, along with baked yellow cheese, create a hearty yet elegant main dish. The inspiration from modern Polish cuisine lies in the simplicity of ingredients available in spring and precise execution: thinly sliced potatoes soak up the cream-based sauce thickened with potato starch, resulting in a velvety texture without the use of flour (gluten-free). Serve as a standalone dish or as a side to roasted meat (duck, pork) or in a vegetarian version with green vegetables. The dish is golden and creamy, with a contrast of crispy, slightly browned cheese crust and herbal aromas.

Ingredients Used

Ingredients (12)

Servings:
4
  • Potatoes 6.7 szt. (~1000 g)
  • Cheese 200 g
  • 18% cream 300 ml
  • Milk 100 ml
  • Garlic 2 ząbki (~10 g)
  • Butter 30 g
  • Potato starch 10 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • Thyme 6 g
  • ✨ Opcjonalne
  • Asparagus 200 g
  • Spring onion 1.2 pęczek (~60 g)
💰 Szacowany koszt dania: ~20.52 PLN (5.13 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the potatoes

1

Wash the potatoes under running water, do not peel if the skin is thin and nice (optionally peel if you prefer). Use a mandoline set to a thickness of 2-3 mm or a sharp knife and cutting board: slice each potato into thin, evenly thick slices (2-3 mm). After slicing, place the slices in a large bowl of cold water and rinse several times until the water becomes less cloudy (about 1-2 minutes) — this will remove excess starch and prevent sticking during baking. Drain and dry the slices on a clean paper towel.

Ingredients: Salt
Use a mandoline for even slices; if you don't have one, slice carefully and evenly with a knife. Drying prevents the sauce from becoming too thin. Use bowls and protective gloves for the mandoline with caution.

Cream sauce

2

In a medium saucepan, melt the butter over medium heat. Add finely chopped or crushed garlic and sauté for 30-45 seconds until fragrant (do not brown) — it should be aromatic, not burnt. Add fresh thyme and briefly stir. Pour in the cream and milk, and mix. In a separate bowl, dissolve the cornstarch in 2 tablespoons (about 30 ml) of cold milk until a smooth paste forms; pour it in a thin stream into the hot cream while continuously whisking. Gently heat for 3-4 minutes until the sauce slightly thickens and no longer tastes raw. Season with salt and pepper to taste. The finished sauce should lightly coat a spoon and have a velvety, smooth consistency.

Ingredients: Butter, Garlic, Thyme, 18% cream, Milk, Potato starch, Salt, Black pepper
Use a heavy-bottomed saucepan and a silicone whisk or wooden spoon. Do not allow it to boil vigorously — the cream may curdle. If the sauce is too thick, add 1-2 tablespoons of milk; if it's too thin, it needs a brief simmer.

Preparing the dish

3

Preheat the oven to 190°C (top-bottom; if using a convection oven set to 170°C). Grease a baking dish measuring about 20x30 cm or a round pan with a diameter of 24 cm with butter. You can also line the bottom with a thin layer of cheese to prevent sticking and add flavor.

Ingredients: Butter, Cheese
The best dish is a metal or ceramic baking dish of medium depth (3-4 cm). If you use a larger dish, the casserole will be shallower and will brown faster.

Arranging and baking

4

Arrange the potato slices in the dish in slightly overlapping layers: place the first thin layer of slices, sprinkle lightly with salt (distribute evenly), then pour 1/4 of the prepared sauce and sprinkle with 1/4 of the grated cheese. Repeat these layers until all ingredients are used up, finishing with a layer of sauce and the remaining cheese on top. Cover the dish with aluminum foil (not tightly, leave a slight opening for steam to escape) and place it in the preheated oven. Bake covered for 25 minutes, then remove the foil and bake for another 12-15 minutes until the top is golden brown and the cheese forms a golden crust. After the total baking time, check the dish with a toothpick or knife — it should easily go into the potato (about 2-3 mm of resistance).

Ingredients: 18% cream, Milk, Potato starch, Cheese, Salt, Black pepper
Use a grater with large holes to shred the cheese for easier melting. Removing the foil later allows for a crispy top layer without drying out the center.

Additions (optional)

5

If you are using asparagus: trim the tough ends (about 2-3 cm), blanch the stalks in salted boiling water for 2-3 minutes until they are tender-crisp, then immediately transfer to cold ice water, dry, and place on top of the casserole in the last 8-10 minutes of baking to lightly brown. Finely chop the spring onion and sprinkle it over the finished dish just before serving for freshness and color.

Ingredients: asparagus, Spring onion
Asparagus is best added towards the end of baking so they don't lose their firmness. If you don't have asparagus, skip this step — the dish will still be full of flavor.

Finishing and serving

6

After removing from the oven, let the casserole sit for 10 minutes — the sauce will thicken slightly, making it easier to portion. Serve on warm plates after portioning. You can add a few fresh thyme leaves or sprinkle with finely chopped green onions. The dish pairs wonderfully with roasted meat or a green salad with vinaigrette.

Ingredients: Thyme, Spring onion
Use a wide spatula to portion out the pieces so they come out intact. Resting prevents the sauce from leaking and improves the texture.

Fun Fact

💡

Gratin comes from French cuisine, but potato casseroles — in various versions — have been used in Polish homes for a long time; replacing flour with potato starch is a simple way to maintain the traditional creamy sauce effect in a gluten-free version.

Best for

obiad rodzinny kolacja wiosenna spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the gratin slightly warm, rested for 8-10 minutes. It pairs well with a tangy salad of napa cabbage or fresh lettuce with apple cider vinegar. For a festive version, serve with slices of roasted duck or roasted pork loin.

🥡 Storage

Store in the refrigerator for up to 2 days in a closed container. To reheat, bake in the oven at 160-170°C for 10-15 minutes until the inside is heated through and the cheese is slightly melted. Repeated reheating of creamy casseroles is not recommended.

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