Patatas Gratinadas V Gf Recipe

Slice

Preheat oven to 190°C (375°F). Peel potatoes if you prefer (skins may be left on for texture). Using a sharp knife or mandoline, slice potatoes 3–4 mm thick (about 1/8 inch). Place slices in a large bowl of cold water to remove excess starch and prevent browning; soak 5–10 minutes.

Par-boil (optional for creamier interior)

While soaking or after, bring a large pot of salted water to a simmer. Drain potato slices and add to the simmering water for 4 minutes just to slightly tenderize (do not fully cook). Drain thoroughly and spread on a clean towel to dry for a few minutes.

Heat 1 tablespoon olive oil in a medium saucepan over medium-low heat. Add minced garlic and sweat gently for 1–2 minutes until fragrant but not browned.

Whisk in 1 tablespoon flour and cook 30–45 seconds to remove raw taste. Slowly pour in the heavy cream and milk while whisking to avoid lumps.

Bring mixture to a gentle simmer, stirring frequently until sauce thickens slightly, about 5–7 minutes. Season with 1 1/2 teaspoons salt, 3/4 teaspoon black pepper, and 1/4 teaspoon ground nutmeg. Taste and adjust seasoning. Remove from heat.

Grease a 9x13-inch (or similar size) baking dish with 1 teaspoon oil or a little butter. Arrange a single overlapping layer of potato slices on the bottom of the dish to cover the surface.

Lightly sprinkle about one-third of the crumbled queso fresco evenly over the first layer of potatoes. Spoon enough garlic cream to cover the layer thinly (about one-quarter of the sauce).

Repeat layering: potatoes, one-third of queso fresco, and sauce until you have used the potatoes. Reserve any remaining sauce to pour over the top. Finish by sprinkling the remaining queso fresco over the top. If using grated Manchego/Parmesan, sprinkle it now for extra browning. Dot the surface with the 2 tablespoons butter distributed in small pieces.

Press layers gently with the back of a spoon so slices sit snugly and cream fills gaps. Cover dish tightly with aluminum foil.

Bake covered at 190°C (375°F) for 30 minutes. Remove foil and continue baking another 20–25 minutes until potatoes are tender when pierced with a knife and top is bubbling and golden. If top browns too quickly, tent loosely with foil.

For extra color, place under a broiler for 2–4 minutes watching closely to avoid burning.

Remove from oven and let rest 10 minutes; this helps the cream set and makes serving cleaner. Garnish with chopped fresh parsley if using. Serve warm.