Recipe

Occitan Potato and Cheese Gratin

Savory Occitan Potato and Cheese Delight

4.5 out of 5

Indulge in the flavors of Occitan cuisine with this delectable Potato and Cheese Gratin. Layers of tender potatoes, melted cheese, and aromatic herbs come together to create a comforting and satisfying dish.

Casserole› Pan Haggerty

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

European cuisine› Western European cuisine› Occitan cuisine

Preparation time

20 minutes

Cooking time

1 hour

Total time

1 hour 20 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Nut-free, Soy-free, Egg-free

Allergens

Milk

Not suitable for

Vegan, Dairy-free, Paleo, Keto, Low-carb

Ingredients

In this Occitan adaptation of the British Pan Haggerty, we incorporate traditional Occitan cheeses like Roquefort and Tomme de Laguiole, which add a distinct flavor profile to the dish. Additionally, we use local Occitan herbs to enhance the aroma and taste of the gratin. The cooking technique remains similar, with layers of potatoes and cheese baked to perfection, but the choice of ingredients and flavors reflects the essence of Occitan cuisine. We alse have the original recipe for Pan Haggerty, so you can check it out.

1.5 kg (3.3 lbs) potatoes, peeled and thinly sliced 1.5 kg (3.3 lbs) potatoes, peeled and thinly sliced
200g (7 oz) Roquefort cheese, crumbled 200g (7 oz) Roquefort cheese, crumbled
200g (7 oz) Tomme de Laguiole cheese, grated 200g (7 oz) Tomme de Laguiole cheese, grated
300ml (1 1/4 cups) heavy cream 300ml (1 1/4 cups) heavy cream
2 cloves garlic, minced 2 cloves garlic, minced
2 tablespoons fresh thyme leaves 2 tablespoons fresh thyme leaves
Salt and pepper to taste Salt and pepper to taste
Butter, for greasing the baking dish Butter, for greasing the baking dish

Nutrition

Calories (kcal / KJ): 450 kcal / 1880 KJ
Fat (total, saturated): 30g, 18g
Carbohydrates (total, sugars): 35g, 2g
Protein: 12g
Fiber: 4g
Salt: 1.5g

Preparation

1.
Preheat the oven to 180°C (350°F).
2.
Grease a large baking dish with butter.
3.
Layer half of the sliced potatoes in the bottom of the dish, overlapping slightly.
4.
Sprinkle half of the Roquefort cheese, Tomme de Laguiole cheese, minced garlic, and thyme leaves over the potatoes.
5.
Season with salt and pepper.
6.
Repeat the layers with the remaining potatoes, cheeses, garlic, and thyme.
7.
Pour the heavy cream evenly over the top layer.
8.
Cover the dish with aluminum foil and bake for 45 minutes.
9.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are tender.
10.
Allow the gratin to cool for a few minutes before serving.

Treat your ingredients with care...

Potatoes — Make sure to slice the potatoes thinly and evenly to ensure even cooking throughout the gratin.
Roquefort cheese — Crumble the Roquefort cheese into small pieces to distribute its flavor evenly.
Tomme de Laguiole cheese — Grate the Tomme de Laguiole cheese using a coarse grater for a nice texture in the gratin.

Tips & Tricks

For a twist, add a layer of thinly sliced onions between the potato layers for added flavor.
Experiment with different Occitan cheeses to create your own unique flavor combination.
Serve the gratin as a main course with a side salad for a complete meal.
Leftovers can be reheated in the oven or enjoyed cold the next day.
For a crispy top, broil the gratin for a few minutes at the end of the baking time.

Serving advice

Serve the Occitan Potato and Cheese Gratin hot, straight from the oven. Garnish with fresh thyme leaves for an extra touch of elegance.

Presentation advice

Present the gratin in individual serving dishes or in a large baking dish for a family-style presentation. The golden crust and layers of cheese and potatoes will make for an inviting and appetizing presentation.