Grilled Kartoffelgratin Recipe – German Potato Gratin on the Arteflame

Introduction

Kartoffelgratin is a German-style potato gratin, featuring layers of thinly sliced potatoes cooked with cream, garlic, and cheese. When prepared on the Arteflame grill, the dish takes on a wonderful smoky flavor, with a perfectly crispy golden crust. The flat cooktop of the grill ensures even cooking and browning, while the wood-fired heat adds a rustic touch to this creamy, cheesy side dish.

Ingredients

• 2 lbs potatoes, peeled and thinly sliced (preferably Yukon Gold or Russet)
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 2 cloves garlic, minced
• 3 tbsp butter (for grilling)
• 1 1/2 cups Gruyère or Emmental cheese, grated
• 1/2 tsp ground nutmeg (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Arteflame Grill

Fire up your Arteflame grill. Soak three paper napkins in vegetable oil and place them at the bottom of the grill. Stack firewood over the napkins and light the grill. Let it heat for about 20 minutes until the flat cooktop is hot and ready for grilling.

2. Assemble the Gratin

In a bowl, mix the heavy cream, milk, garlic, nutmeg (if using), salt, and pepper. Layer the potato slices directly on the flat cooktop in an even, slightly overlapping pattern. Brush each layer generously with butter and pour the cream mixture over the potatoes, ensuring they are evenly coated.

3. Grill the Kartoffelgratin

Move the potato layers to the outer, cooler section of the flat cooktop to allow the potatoes to cook slowly in the cream. Cover them lightly with foil or a grill-safe pan lid, and let the mixture simmer for about 15-20 minutes, until the potatoes begin to soften.

4. Add Cheese and Crisp

Once the potatoes are tender, sprinkle the grated Gruyère or Emmental cheese over the top. Move the gratin towards the center of the cooktop, closer to the heat, to allow the cheese to melt and brown. Grill for an additional 5-7 minutes, or until the top is bubbling and golden.

5. Serve

Carefully lift the Kartoffelgratin from the grill using a spatula, making sure to keep the layers intact. Garnish with fresh parsley and serve warm.

Tips for Grilled Kartoffelgratin

• Thinly slice the potatoes: Use a mandoline slicer to get even, thin slices, which will ensure the potatoes cook at the same rate.
• Add cheese in stages: For a more layered cheese effect, add some cheese between the layers of potatoes in addition to on top.
• Control heat zones: Move the gratin to different zones of the grill depending on whether you need slow cooking or a crispy finish.

Recipe Variations

1. Bacon and Onion Kartoffelgratin

Add crispy bacon and sautéed onions between the layers of potatoes for extra flavor.

2. Herb-Infused Kartoffelgratin

Mix fresh herbs like thyme or rosemary into the cream for a fragrant, herbaceous version.

3. Vegan Kartoffelgratin

Replace the cream with coconut milk or cashew cream, and substitute the cheese with vegan cheese for a dairy-free alternative.

4. Cheddar and Leek Kartoffelgratin

Swap Gruyère for sharp cheddar, and add sautéed leeks to the layers of potatoes for a deeper, savory flavor.

5. Spicy Kartoffelgratin

Mix smoked paprika or cayenne pepper into the cream, and add pepper jack cheese for a spicy kick.

Best Pairings

• Grilled Bratwurst: The smoky, cheesy Kartoffelgratin pairs perfectly with juicy, grilled German sausages.
• Roasted Vegetables: Serve with a side of grilled or roasted root vegetables for a hearty, balanced meal.
• Green Salad: A fresh, crisp green salad with a light vinaigrette can help cut through the richness of the gratin.

Conclusion

Grilled Kartoffelgratin brings a delightful smoky depth to this creamy, comforting potato dish. The cheese becomes perfectly golden and bubbly, while the potatoes are soft, tender, and richly infused with garlic and cream. This rustic dish is a perfect side for any barbecue or as a standalone meal.