Gratin Experiment

Wid and I tried some potato gratin from Carrefour a few weeks ago and it was horrible. It was pretty tasteless and I don't know why it was so soupy instead of creamy. I decided to try making my own gratin/scalloped potato instead. I checked out a bunch of recipes but I couldn't find something exactly what I was looking for so in the end I ended up improvising. I cooked the thinly slice potatoes (about half kilo) in half milk, half water solution flavored with bay leaf and salt. I then cooked minced garlic and finely chopped onion in butter and olive oil. After I drained the cooked potato, I line a buttered 9" square pan with potato, then onion, salt/pepper/nutmeg, and then cheddar cheese. I repeat the process and then pour half of cup of milk and heavy cream mixture. I baked the dish covered at 375 F for 30 minutes and then sprinkle about quarter cup of parmasean cheese and let the dish cook for about another 30 minutes.

The result was a bit too dry and peppery to me. I also didn't like the tough crust, and the dish was a bit too thin. Next time I'll add more cream/milk and double the amount of potatoes. I'll also add less parmasean cheese. At least the potato itself tasted really good and well cooked thanks to the step where I cooked the potato in milk. Mami and Wid really liked the dish, but I'll make it better next time.