Just mix the potatoes and 1 egg! Everyone is delighted with my village grandmother's recipe!
Rooted in cherished village traditions, this heartwarming gratin transforms humble potatoes and an egg into a truly remarkable meal. Simple, affordable ingredients combine to create a dish with a unique, comforting taste that promises to delight your entire family.
Prep Time
40 minutes
Cook Time
55 minutes
Total Time
1 hour 35 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Transforms simple, affordable ingredients into an exceptionally flavorful and satisfying meal.
- Offers a unique textural contrast between the tender potato crust and the creamy vegetable filling.
- Perfect for a comforting lunch or dinner, feeding the whole family with ease.
- Embraces rustic cooking traditions for a truly authentic homemade taste.
Ingredients
- 1 large egg
- 1 kg (approximately 2.2 pounds) potatoes
- 30g (approximately 1/4 cup) fresh parsley, finely chopped
- 30g (approximately 1/4 cup) fresh dill, finely chopped
- 200g (approximately 1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 50g (approximately 3.5 tablespoons) unsalted butter
- 2 medium onions, finely chopped (approximately 200g / 7 ounces)
- 2 medium carrots, grated (approximately 150g / 5 ounces)
- 250g (approximately 1/4 small head) green cabbage, thinly sliced
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, freshly ground, to taste
- 50 ml (approximately 3.5 tablespoons) water
- 100 ml (approximately 7 tablespoons) heavy cream
- 30 ml (approximately 2 tablespoons) vegetable oil
Instructions
- Prepare the potatoes by peeling them thoroughly. Using a fine grater, grate all the potatoes into a large mixing bowl. This fine grating is crucial for a smooth and cohesive potato mixture.
- Gently squeeze out any excess moisture from the grated potatoes. This prevents the final dish from becoming watery and ensures a crispier texture.
- To the squeezed grated potatoes, add the large egg, 10g (1/3 of the total) of the finely chopped parsley and dill, the 200g of flour, and the 1 teaspoon of baking powder. Season generously with salt and freshly ground black pepper.
- Mix all the ingredients thoroughly until a cohesive, soft potato dough forms. The baking powder will help create a lighter texture, while the flour and egg bind everything together.
- Preheat your oven to 180°C (350°F). Lightly grease a baking dish (approximately 20×30 cm or 8×12 inches) with a small amount of vegetable oil or butter.
- Heat 30 ml of vegetable oil and 20g of the butter in a large frying pan or skillet over medium heat. Add the finely chopped onions and sauté them gently for 5-7 minutes until they become translucent and softened.
- Add the grated carrots to the pan with the onions. Continue to sauté for another 5 minutes, allowing the carrots to soften slightly and release their natural sweetness.
- Incorporate the thinly sliced cabbage into the pan. Cook for 8-10 minutes, stirring occasionally, until the cabbage wilts and becomes tender. Season the vegetables with salt and black pepper to taste.
- Add the minced garlic to the sautéed vegetables and cook for an additional minute until fragrant. Avoid overcooking the garlic, as it can become bitter.
- Pour in the 50 ml of water and 100 ml of heavy cream into the vegetable mixture. Bring to a gentle simmer, stirring well, and cook for 2-3 minutes until the sauce slightly thickens. Remove from heat and stir in the remaining 20g of fresh parsley and dill.
- Divide the potato dough into two equal portions. Press one portion evenly into the bottom of the prepared baking dish, forming a solid base.
- Spoon the prepared vegetable and cream mixture evenly over the potato base in the baking dish. Spread it to cover completely.
- Thirteenth Step: Carefully spread the remaining potato dough over the vegetable layer, creating a top crust. You can gently pat it into place, ensuring the vegetables are mostly covered.
- Fourteenth Step: Dot the top of the gratin with the remaining 30g of butter, cut into small pieces. This will help create a beautiful golden crust.
- Fifteenth Step: Bake the gratin in the preheated oven for 35-45 minutes, or until the top is golden brown and the potato crust is cooked through and tender.
- Sixteenth Step: Once baked, remove the gratin from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the dish to set, making it easier to serve.
Tools You’ll Need
- Large mixing bowl
- Fine grater
- Large frying pan or skillet
- Spatula or wooden spoon
- Measuring cups and spoons
- Baking dish (approximately 20×30 cm or 8×12 inches)
- Paring knife
- Cutting board
Essential Success Tips
- Ensure to squeeze out excess moisture from the grated potatoes; this is crucial for the texture of the potato crust. A clean kitchen towel or cheesecloth works wonders for this.
- Do not overcrowd the pan when sautéing vegetables; work in batches if necessary to ensure even cooking and caramelization, building deeper flavors.
- Rest the gratin for at least 5-10 minutes after baking before slicing. This allows the internal structure to set, preventing it from crumbling.
- Taste and adjust seasoning at each stage, especially for the potato dough and the vegetable filling, to build layers of flavor.
Professional Cooking Secrets
- For an even richer flavor profile, consider using a mix of potato varieties like Russet for starchiness and Yukon Gold for creaminess in the potato crust.
- Infuse the cream for the vegetable filling with a bay leaf or a sprig of thyme while simmering, then remove before combining with the vegetables, to add an aromatic depth.
- A light sprinkle of grated hard cheese like Parmesan or Gruyère over the top crust during the last 10 minutes of baking can achieve an extra crispy and savory finish.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. This dish is also wonderful when made a day ahead, as the flavors meld and deepen overnight.
- For a vegetarian variation, simply omit any meat products if the cream or butter used is derived from animal sources (ensure to use plant-based alternatives).
Frequently Asked Questions
Can I prepare this dish ahead of time?
Yes, you can assemble the gratin completely and refrigerate it, covered, for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.
What kind of potatoes are best for this recipe?
Starchy potatoes like Russets or floury varieties work best as they break down easily and contribute to a fluffy yet binding texture for the potato crust.
Can I add other vegetables to the filling?
Absolutely! Feel free to experiment with other quick-cooking vegetables like spinach (wilt and squeeze out moisture), bell peppers, or mushrooms to customize the flavor profile.
Nutrition Facts (Per Serving)
Calories: Approximately 450-500 per serving, Protein: 12-15g, Fat: 25-30g, Carbs: 45-50g (Note: These are estimated values and may vary based on exact ingredient brands and preparation.)
Allergy Information
Contains gluten (from flour), dairy (from butter and cream), and egg. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. For a dairy-free option, use plant-based butter and cream alternatives.
Recipe Video
Please Note:
The recipe in this article is our most up-to-date version. You may notice some differences from the video, as we continuously refine our recipes with improved techniques and ingredient adjustments whenever we discover a better way.
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