- Prep
- 30 min
- Cook
- 50 min
- Total time
- 80 min
- Yield
- 6 servings
- Difficulty
- Medium
- Calories
- 530 kcal
Quick summary
“This classic gratin combines thin slices of Asterix potatoes cooked slowly in a bechamel sauce flavored with Roquefort cheese and garlic confit. A sumptuous and full-bodied side dish.”
What you need to know
- Mild confit garlic: cooking the cloves immersed in olive oil over very low heat eliminates the pungency and sweetens the pulp.
- Enriched Béchamel: melting the Roquefort cheese in the hot white sauce creates a velvety and uniform emulsion.
- Raw sliced potatoes: cutting into 2 mm slices without washing preserves the starch that binds and structures the gratin.
Ingredients
Main
- kg Potatoes (Asterix type or similar)
- g Roquefort cheese (authentic)
- unit Garlic (large head)
- cup (240 ml) Extra virgin olive oil
- ml Whole milk
- ml Fresh cream
- g Unsalted butter
- g All-purpose flour
- pinch Nutmeg
- taste Salt
- taste White pepper
- tablespoons Breadcrumbs
- taste (optional) Fresh thyme sprigs
Instructions
Principal
- Prepare the garlic confit: Peel the garlic cloves from the head. In a small pot, place the garlic cloves and cover with olive oil. Cook over very low heat for about 30-40 minutes, until soft and lightly golden. Remove from heat and reserve the garlic and olive oil.
- Prepare the bechamel sauce with Roquefort: In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes to make a roux.
- Incorporate the liquids: Gradually add the warm milk and cream, whisking vigorously to avoid lumps, until the sauce thickens. Season with salt, black pepper, and nutmeg.
- Add the Roquefort to the sauce: Remove from the heat and add 100g of crumbled Roquefort cheese to the béchamel, stirring until completely melted and the sauce is smooth. Taste and adjust the seasoning, keeping in mind the saltiness of the Roquefort.
- Prepare the potatoes: Wash, peel, and slice the potatoes into thin rounds (approximately 2-3 mm) using a mandoline or sharp knife. Do not wash the sliced potatoes to avoid removing the starch, which helps with creaminess.
- Assemble the gratin in layers: Arrange a layer of sliced potatoes at the bottom of the greased baking dish. Drizzle with a little Roquefort sauce, spread some confit garlic cloves, and a pinch of the remaining Roquefort cheese.
- Repeat and finish: Repeat the layers until all ingredients have been used, finishing with a layer of sauce and the remaining Roquefort. Finish by sprinkling with breadcrumbs for a crispy and golden crust.
- Bake: Bake the gratin for 40-50 minutes, or until the potatoes are soft when poked with a fork and the surface is golden and bubbly. If it starts to brown too much, cover with aluminum foil.
- Sirva: Remove from the oven and let rest for at least 10 minutes before serving. Decorate with fresh thyme sprigs, if desired, for a touch of freshness.
Chef's tips
- Do not wash the potatoes after slicing them on a mandoline; surface starch is essential to thicken the baked cream.
- Mash the confit garlic cloves with a fork until a smooth paste forms before incorporating into the gratin mixture.
- Adjust the salt of the bechamel with moderation, as Roquefort cheese already carries a high and striking level of salinity.
Variations
- Touch of toasted nuts: sprinkle chopped walnuts between the potato layers to create textural contrast and earthy flavor.
- Fresh herbs: interleave fresh thyme leaves and chopped rosemary between the potato slices.
- Gratin with leeks: add thin slices of leek sautéed in butter along with the tuber layers.
Substitutions
- Roquefort cheese: substitute with firm domestic gorgonzola, traditional blue cheese, or English stilton.
- Asterix Potato: use pink-skinned or firm Monalisa potatoes to keep slices intact when cutting.
- Breadcrumbs: use Japanese panko breadcrumbs for a crispier, lighter top crust over the cheese.
How to store
Store the baked gratin covered with aluminum foil in the refrigerator for up to 3 days. To reheat while maintaining the velvety consistency, bake in an oven at 170 °C for 20 minutes until bubbling in the center.
Can it be frozen?
We do not recommend freezing the gratin. The water contained in the sliced potatoes separates from the dairy-rich béchamel upon thawing, leaving the texture spongy, curdled, and excessively soft.
What to serve with
Accompany with noble grilled meats such as filet mignon, roasted loin medallion, seared duck breast, or a refreshing salad of radicchio leaves and endives with light vinaigrette.
Frequently asked questions
Why shouldn't the potatoes be boiled in water beforehand?
The thin raw slices cook inside the bechamel itself in the oven, releasing starch that thickens the sauce and keeps the layers together when slicing.
Does candied garlic make the dish indigestible?
On the contrary, gentle cooking in olive oil for 35 minutes softens the garlic, eliminates the spiciness, and makes it sweet, light, and easy to digest.
Can Roquefort cheese get too strong in flavor?
Using 100 g dissolved in the liter of liquids and 50 g in small pieces distributes the flavor in a smooth and creamy way without overwhelming the palate.
How to prevent the top from browning before the potatoes cook?
Cover the baking dish with aluminum foil for the first 35 minutes of baking and remove only in the last 15 minutes to brown the surface.
You might also like
