Gratinado Criollo Recipe
Make Gratinado Criollo Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main gratin
Topping & garnish
Method
Main gratin
- 1
Prep potatoes
Preheat oven to 200°C (400°F). Peel the potatoes and slice them 2–3 mm thick using a knife or mandoline. Place slices in cold water to remove excess starch while you prepare other ingredients, then drain and pat dry with a clean towel.
- 2
Cook aromatics and ham
Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add the sliced onion and a pinch of salt and cook until soft and translucent, about 6–8 minutes. Add the minced garlic and diced ham and cook another 2–3 minutes until fragrant and the ham is slightly browned. Stir in smoked paprika and fresh oregano, cook 30 seconds, then remove from heat.
- 3
Make cream base
In a small saucepan, combine heavy cream and whole milk and warm gently over low heat—do not boil. Add 1 teaspoon salt and 1 teaspoon black pepper. Taste and adjust seasoning; this will be the cooking liquid for the potatoes.
- 4
Assemble gratin
Butter a 20×25 cm (8×10 inch) baking dish. Arrange a single layer of potato slices on the bottom, slightly overlapping. Sprinkle about one-third of the cooked onion-ham mixture evenly over the potatoes and then one-third of the grated cheese. Season lightly with a little salt and pepper. Repeat to make 2 more layers, finishing with a final layer of potato topped with the remaining cheese.
- 5
Add cream and bake
Pour the warm cream-milk mixture evenly over the assembled potatoes; the liquid should come about halfway up the layers. Cover the dish tightly with foil and bake in the preheated oven for 35 minutes. Remove foil and continue baking 20–25 minutes more, until potatoes are tender when pierced with a knife and the top is bubbling and beginning to brown.
Topping & garnish
- 6
Prepare topping
While the gratin bakes uncovered, combine the breadcrumbs, grated parmesan, melted butter, chopped parsley and optional chili flakes in a small bowl. Stir until the crumbs are evenly moistened.
- 7
Finish under broiler
When the gratin is bubbling and potatoes are tender (after uncovered baking), evenly sprinkle the breadcrumb-parmesan mixture over the top. Return to the oven and broil (or turn oven to the highest heat) for 3–5 minutes, watching closely, until the topping is golden brown and crisp.
- 8
Rest and serve
Remove from oven and let rest 8–10 minutes so the cream sets slightly. Garnish with a little extra chopped parsley. Cut into starter-sized portions and serve warm.
