French Potato Gratin (Czech Francouzske brambory)

French potatoes (Czech Francouzske brambory) served with pickles.

French Potato Gratin (Czech Francouzske brambory)

Despite what the name might suggest, French potatoes are a traditional Czech dish that is sure to win over your family's hearts! This recipe is easy to make and absolutely delicious.

Course Main Course

Cuisine Czech

Keyword Potato recipes

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 580kcal

Author Petra Kupská

Equipment

Gratin dish about 14x7 inches (35x17.5 cm)

Ingredients

2 pounds potatoes rather vaxy, e.g., Yukon Gold
1 medium onion peeled and finely chopped
9 ounces smoked ham diced
2 Tablespoons canola (or sunflower oil; I used lard)
2 hard-boiled eggs
1 cup half and half
2 fresh eggs
3 ½ ounces grated cheese Cheddar, Edam, Mozzarella
½ teaspoon ground black pepper
salt

To prepare the baking dish:

½ Tablespoon solid fat to grease the baking dish
2 Tablespoons breadcrumbs to sprinkle the baking dish

Cups - Metric

Instructions

Boil 2 pounds potatoes in their skins until they are soft, then let them cool completely. I recommend cooking the potatoes the day before and letting them cool overnight. Once fully cooled, peel them and slice into thin pieces.
Remove the shells from 2 hard-boiled eggs, and finely chop them with a knife.
Peel and finely chop 1 medium onion. Heat 2 Tablespoons canola in a pan over medium-high heat. Fry the onions in the hot oil until golden brown, stirring frequently. Then add 9 ounces smoked ham (diced), reduce the heat slightly, and fry for a further two minutes.
Grease a baking dish with ½ Tablespoon solid fat and sprinkle with 2 Tablespoons breadcrumbs. This step makes it easier to get the finished potato gratin out of the dish without it sticking to the sides.
Start stacking the potato layers in the prepared baking dish. Layer the sliced potatoes first, season them with salt and ground pepper. Continue with the fried ham and onion, and finally the chopped egg. Go on with another layer of potatoes (salt and pepper again), then a layer of ham and egg, and finish with sliced potatoes, that you salt and pepper.
Heat the oven to 350 °F. Place the dish of layered potatoes in the oven and bake for 10 minutes. Meanwhile, in a bowl, whisk 1 cup half and half with 2 fresh eggs. After 10 minutes, remove the potato dish and pour the milk and egg mixture evenly over the potatoes.
Spread 3 ½ ounces grated cheese evenly over the surface.
Return the potato dish to the oven and bake until golden on top. This takes about 30 minutes.

Notes

The basic recipe makes 4 portions.
SERVING: Let the finished potato gratin cool for a while, then cut into pieces or scoop them with a spoon and serve as a delicious lunch or dinner.
The dish goes well with pickled cucumber. For a nicer presentation, sprinkle the dish with chopped greens, such as parsley.
STORAGE: If you have leftovers, let the dish cool completely and then refrigerate. Stored in the fridge, the gratin will keep for about four days. Potato gratin is not suitable for freezing, as the potatoes take on a mushy consistency when thawed.
Instead of ham, you can use sausage, salami, or smoked meat; there are no limits to your imagination. If you like garlic, add one or two grated garlic cloves when preparing the dish.

Nutrition