Pomdetè au Gratin | Scalloped potatoes recipe of Haiti

Pomdetè au Gratin (Haitian-Style Potato Gratin) is a delicious, Caribbean twist on the classic Haitian dish. This version is richer, with a touch of local spices and ingredients to elevate the flavors. It's a popular side dish in Haitian cuisine, often served during festive occasions or family gatherings.

Cuisine of Haiti is a rich fusion of African, French, Taino (indigenous Caribbean), and Spanish influences, reflecting the island's diverse cultural history. The dishes are vibrant, flavorful, and often involve slow-cooked techniques that infuse depth into every bite.

Haitian cuisine emphasizes bold flavors, aromatic spices, and hearty ingredients, often using fresh local produce and tropical fruits. The dishes are more than just food; they carry cultural significance, symbolizing community, celebration, and resilience. Here is the recipe of Pomdetè au Gratin for you.

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Ingredients of Pomdetè au Gratin: 

• Potatoes (Russet or Yukon Gold): 4 large (about 800g)
• Evaporated milk: 1 cup (240ml)
• Heavy cream: 1 cup (240ml)
• Butter: 4 tablespoons (60g), divided
• Onion: 1 medium, finely chopped
• Green bell pepper: 1 small, finely chopped
• Garlic: 3 cloves, minced
• Scotch bonnet pepper (optional for heat): ½, finely minced
• Haitian epis (seasoning blend): 2 tablespoons
• Parmesan cheese: ½ cup (50g), grated
• Mozzarella cheese: 1 cup (100g), shredded
• Salt: 1 teaspoon (adjust to taste)
• Black pepper: ½ teaspoon, freshly ground
• Paprika: 1 teaspoon
• Fresh thyme:1 teaspoon, chopped (or ½ teaspoon dried)
• Breadcrumbs: ¼ cup (for topping, optional)
• Parsley (for garnish): 1 tablespoon, chopped

Haitian Epis (Seasoning Blend) Recipe

(If you don’t have epis ready, blend the following ingredients)

• Scallions: 3 stalks
• Garlic: 6 cloves
• Green bell pepper: ½
• Fresh parsley: ¼ cup
• Thyme: 1 teaspoon
• Lime juice: 1 tablespoon
• Oil: 2 tablespoons
• Salt & pepper: to taste Blend all ingredients into a coarse paste.

Instructions of making Pomdetè au Gratin:

1. Preheat the Oven:

• Set your oven to 375°F (190°C). Brush Butter on a baking dish and set aside.

2. Prepare the Potatoes:

• Peel the potatoes, rinse them under cold water, and slice them thinly (about ⅛ inch thick) using a knife or mandoline slicer. Keep  them in cold water so that it not become  brown.

3. Make the Cream Mixture:

• Take a saucepan and melt 2 tablespoons of butter in it  over medium heat. Now add the bell pepper, garlic, chopped onion and optional Scotch bonnet pepper to it. Sauté until softened (about 3-4 minutes).
• Stir in the Haitian epis and cook for another minute.
• Add evaporated milk, heavy cream, thyme, salt, black pepper, and paprika. Bring the oven to a simmer and cook for another 5 minutes. Turn off the heat.

4. Assemble the Gratin:

• Drain the potato slices and pat them dry with a towel.
• Layer half of the potatoes in the greased baking dish.
• Pour half of the cream mixture over the potatoes, then sprinkle half of the Parmesan and Mozzarella cheese.
• Add another layer of potatoes, followed by the remaining cream mixture and cheeses.

5. Add Topping:

• For a crispy crust, mix the remaining 2 tablespoons of butter (melted) with breadcrumbs and sprinkle on top.

6. Bake:

• Cover the dish first with aluminum foil and bake for 45 minutes.
• Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden brown. If needed, broil for 2-3 minutes to get a nice crust.

7. Let it Rest:

• Remove it from the oven and keep it in rest for 10 minutes before serving. This allows the flavors to meld together.

8. Garnish and Serve:

• Garnish with freshly chopped parsley. Serve warm as a side dish.

Tips for Success

• Epis is a staple in Haitian cooking; it adds a distinctive flavor. Make a batch in advance and store it in the fridge for up to 2 weeks.
• Adjust the Scotch bonnet pepper according to your spice tolerance. This dish traditionally has a mild kick.
• For a richer flavor, you can add a sprinkle of nutmeg to the cream mixture.

Serving of Pomdetè au Gratin:

Pomdetè au Gratin (Potato Gratin) is best served warm, directly from the oven, allowing its rich flavors and creamy texture to shine. The dish is typically enjoyed as a side dish, complementing hearty mains like roasted meats, grilled seafood, or poultry. Here’s how to serve it for the best experience:

Serving Suggestions:

1. Rest Time: Allow the gratin to rest for 10-15 minutes after baking. This helps it set, making it easier to cut and serve without falling apart.

2. Portioning: Use a flat spatula to scoop out neat squares or wedges, depending on your baking dish. The layers of potatoes, cream, and melted cheese should be visible in each serving.

3. Garnish: For added freshness, sprinkle with chopped parsley or fresh thyme just before serving. A light dusting of paprika can also enhance its visual appeal.

4. Pairing: Pomdetè au Gratin pairs beautifully with:

• Roast chicken, beef tenderloin, or pork.
• Grilled fish or shellfish for a balanced meal.
• A crisp green salad with a tangy vinaigrette to cut through the richness.

5. Accompaniments: Serve alongside sautéed vegetables, such as green beans or asparagus, to add color and a light contrast to the creamy dish.

Presentation Tips:

• Use a rustic ceramic baking dish for a homely touch if serving directly at the table.
• For a more elegant presentation, bake the gratin in individual ramekins for personal portions, making it ideal for formal dinners.

Pomdetè au Gratin is rich and satisfying, making it a comforting addition to any meal. Its creamy, cheesy layers and tender potatoes create a luxurious dish that’s both filling and flavorful.

Enjoy your Pomdetè au Gratin with a delicious Caribbean flair! 

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Here are some Frenquently Asked Questions (FAQ) about Pomdetè au Gratin

FAQ 1 : What is Pomdetè au Gratin?

Pomdetè au Gratin is a classic potato dish made with thinly sliced potatoes baked in a rich, creamy sauce and topped with melted cheese. The term "gratin" refers to the golden, crispy crust that forms on top, usually achieved by baking with cheese and sometimes breadcrumbs.

FAQ 2 : What type of potatoes are best for Pomdetè au Gratin?

The best potatoes to use are Yukon Gold or Russet potatoes. Yukon Gold potatoes are creamy and buttery, while Russet potatoes have a higher starch content, which helps the dish become creamy and cohesive.

FAQ 3 : Can I make Pomdetè au Gratin ahead of time?

Yes, you can prepare it in advance! Assemble the dish, cover it tightly with foil, and refrigerate for up to 24 hours before baking. When ready to serve, bake it as directed, adding a few extra minutes to the cooking time if it’s coming straight from the fridge.

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Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s,

FAQ 5 : How do I get a crispy top on my gratin?

To achieve a golden, crispy top, uncover the dish during the last 20-25 minutes of baking. You can also finish with a few minutes under the broiler—just keep a close eye on it to prevent burning.

FAQ 6 : What cheeses are best for Pomdetè au Gratin?

Traditional choices include Gruyère, Parmesan, or Comté cheese, as they melt well and add a nutty, rich flavor. You can also use a mix of Mozzarella for meltiness and Cheddar for sharpness, depending on your preference.