Potato au Gratin – a French delicacy that has been adapted through time with a rich, decadent taste of cream, cheese, and potatoes. New Zealand wide, the dish of scalloped potatoes are the “at home” version which families love on holidays, but who says you can’t have this indulgent side away from the Christmas table?
How is potato gratin made?
Potato Au Gratin is a recipe that uses heavy cream as the base of the decadent side with enhancements of herbs and spices. From here, the cheese is added to the cream to thicken and enhance flavours. In the Emma-Jane’s Foodservice Potato Au Gratin we use a mix of Emmental and Mozzarella as the base cheese’s. Like lasagne, the potatoes and cheese sauce are layered into a dish and topped with a generous amount of cheese.
Unlike Potato Au Gratin, the scalloped potatoes are layered then topped with a flour roux. This makes for a slightly less decadent flavour as the roux is not spread throughout the dish as it is with the Potato gratin.
How to use potato gratin on your menu.
The use of potato gratin on a menu is widely adaptable.
We are used to seeing it for as a side dish to Steak (which we do want to mention is an awesome staple). However, there is more than one way to use this creamy accompaniment.
Starters
Mushroom and Truffle Potato Gratin
Button mushrooms with the earthy Unami taste of truffle are a delicious flavour profile on their own.
Once paired with the subtle flavour of black pepper in our potato gratin, this dish is sure to become the ultimate high end option for starters.
Potato gratin on a bed of bacon jam and rocket
Beautiful hot honey bacon jam, the peppery taste of rocket paired with the creamy potato gratin really ensures the taste buds are enlightened.
Check out our favourite bacon jam recipe Here.
Mains
Potato gratin is usually used as an accompaniments alongside a main dish.
Here are a few of our favourite pairings:
Lemon and Herb Salmon
Salmon is a beautiful Kaimoana used in many dishes. The use of the oily fish and creamy potato gratin is sure to get taste buds raging.
Be sure to use our favourite salmon linked Here.
Cod with Glazed Honey Carrots
Another beautiful Kaimoana, but paired with the sweetness of glazed carrots.
Be sure to play around with the sauce you use for this dish. Here, we use pesto, but there are many other yummy pairings.
Cauliflower Steak
Vegetarian options are a must on all menus nowadays, but relying on a salad isn’t the answer.
Using the cauliflower steak seasoned with Cajun spices, chimichurri, and a potato gratin. This creamy dish will give the same satisfaction as a steak and vege without the meat.
Side Dishes
The most simple but effective way of using Potato Gratin is as a side.
With Emma-Jane’s Foodservice Potato gratin, there is no need to think about this side dish when a patron orders it from your menu. Take out the single-serve portion from the freezer, pop it in the oven for 24 minutes or in the microwave for 2 minutes & 40 seconds and it is ready to serve.
We like to think ahead and put a few in the fridge defrosted and half your cooking time. This means this side will be ready when you have finished plating your mains. Making it a simple and effective way to save time and waste.
