Picture of Boil-in-bag: potato gratain
Do you want a sure fire no sweat side dish for your party? Something delicioous that serves many with no effort? Potato gratain is the answer. Stepping it up to boil-in-bag potato gratain will leave you without any hard to clean trays or pots and a perfect result every time, no matter when the guests arrive or when you are going to serve. Since boil-in-bag is cooked hermetically sealed, the fridge life time is excelent.

For half a batch of patato gratain you will need:
2.5 deciliters of cream
500 grams of potato (i use waxy, but the basic potato gratain recipies says floury)
half an onion
cloves of garlic to tase
black pepper

You will also need:
Kitchen knife
Potato peeler
Garlic mincer
Food grade plasic bags
Vaccuum sealer (optional )
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Step 1: Chop and dice

Picture of Chop and dice

Peel the potatoes. Slice them 3mm thick.
Peel the onion. Slice it 5mm thick in quarters.
Mince the garlic.
Add salt and freshly ground black pepper to the garlic.

Step 2: Bag it

Picture of Bag it
Put all the ingredients in the plastic bag. Add the cream.

Step 3: Seal it

Picture of Seal it
Remove as much air as possible. Seal the bag.
Optionally use a vaccuum sealer.

Mix the ingredients in the bag. Since it is all sealed up there will be no mess at all.

Step 4: Boil it

Picture of Boil it
At this stage you can stick your potato gratains in the fridge until you need them. Storage life is good since there is no or little oxygene in the package. When it is time to cook you simply boil a large pot of water. Stick as many packages in as you think you will need and let it boil for 60-180 minutes. Since the package is sealed off there will be no evaporation and the gratain won't go dry.

If you are planning to serve the gratains over a long period of time you put them in the boiling water with an interval.