Um clássico que nunca falha, estas batatas gratinadas são o acompanhamento perfeito para quase qualquer prato principal. Cozinhadas lentamente em leite e natas, ficam incrivelmente cremosas por dentro, com uma crosta dourada e irresistível por fora. São a definição de comida de conforto.

Ingredientes

  • 6 batatas grandes descascadas e cortadas em pedaços
  • leite meio gordo
  • sal
  • pimenta
  • 1/ pacote de natas de culinária
  • salsa fresca picada
  • 1 colher de chá de manteiga
  • 2 colheres de chá de natas (ou molho bechamel)

Preparação

  1. Coloque as batatas cortadas e descascadas num tacho. Cubra-as com leite, as natas e a colher de manteiga.
  2. Tempere com sal e pimenta e leve ao lume. Deixe-as cozer, e nem faz mal de cozerem um pouquinho depois da conta.
  3. Retire do lume e junte as natas (ou o molho bechamel).
  4. Leve ao forno num pirex untado com manteiga. A temperatura ideal são 180ºC e devem ficar bem douradinhas.
  5. Pode aproveitar fazer este acompanhamento enquanto assa carne no forno.
  6. Quando retirar do forno, polvilhe com salsa fresca picada e pode servir.

For the ultimate creamy and comforting side dish, here is the English version.

Potato Gratin

Potato gratin is the epitome of comfort food, and this recipe delivers a wonderfully rich and creamy version that is sure to become a family favourite. By cooking the potatoes directly in a mixture of milk and cream, they become incredibly tender and absorb all the flavour before being baked to golden, bubbly perfection in the oven. It’s a classic side dish that feels both simple and luxurious.

The beauty of this dish lies in its simplicity, but it’s also wonderfully adaptable. For an extra layer of flavour, you could infuse the milk with a crushed garlic clove or a bay leaf as the potatoes cook. A generous handful of grated cheese, such as Gruyère, cheddar, or Parmesan, can be scattered over the top before baking to create an even richer and more decadent crust.

This gratin is the perfect accompaniment for a Sunday roast, whether it’s chicken, beef, or lamb. It also pairs beautifully with grilled fish or pork chops, making it a versatile and indispensable side dish for any occasion.

Ingredients

  • 6 large potatoes, peeled and cut into chunks
  • Semi-skimmed milk
  • Salt
  • Pepper
  • Half a carton of single cream
  • Freshly chopped parsley
  • 1 teaspoon butter
  • 2 teaspoons single cream (or béchamel sauce)

Method

  1. Place the peeled and chopped potatoes in a saucepan. Cover them with milk, the half carton of cream, and the teaspoon of butter.
  2. Season with salt and pepper and place over the heat. Let them cook until very tender; it’s okay if they are slightly overcooked.
  3. Remove from the heat and stir in the remaining 2 teaspoons of cream (or béchamel sauce).
  4. Transfer the mixture to a buttered ovenproof dish. Bake at 180°C until golden brown and bubbling on top.
  5. You can cook this side dish at the same time as you are roasting meat in the oven.
  6. When you remove it from the oven, sprinkle with freshly chopped parsley and serve.