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The inspiration behind this gratin is to revisit a classic by giving it a touch of originality while respecting ancestral techniques. Indeed, preparing a gratin requires patience and care: the potatoes must be thinly sliced for even cooking, and the cancoillote, with its powerful flavor, must be used judiciously to balance the whole. The end result is a dish that is both creamy and slightly crispy on top, which pairs perfectly with a green salad or steamed vegetables.
This gratin is also a great way to explore the use of regional cheeses in everyday cooking. Cancoillote, less well-known internationally than other cheeses, is worth discovering for its unique character and ability to transform a simple dish into an explosion of flavors.
Ingredients: Selection and Importance
To make a successful potato gratin, it’s essential to work with quality ingredients. Each component of the recipe plays a crucial role in achieving a perfect texture and a harmonious balance of flavors. Here’s the complete list of ingredients with their precise quantities in French units:
500g potatoes
Use firm-fleshed potatoes, such as Charlotte or Ratte, which hold their shape well when cooked and have a consistent texture when thinly sliced.
250g cancoillote
This boldly flavored cheese is the heart of this gratin. It adds a creaminess and aromatic intensity that pair perfectly with the potatoes. Slice it thinly to make it easier to incorporate into the layers of the gratin.
300 ml of liquid cream
The liquid cream contributes to the creaminess of the sauce and allows the potatoes and cancoillote to be delicately coated for a melt-in-the-mouth result.
200 ml of whole milk
Milk helps to lighten the cream and gives a more fluid texture to the sauce, thus ensuring a creamy and light gratin.
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