Classic Gratin Potatoes — The “French Potato” Version

This beloved traditional recipe features boiled potatoes and eggs layered with a creamy béchamel-like sauce and cheese. You may know it as “cartofi frantuzesti” — a Romanian take on potato gratin.

⏰ Prep & Cook Time: 1 hour approx

🍽️ Servings: 4-5

Ingredients

1 kg potatoes
3 hard-boiled eggs
150-200 g branza burduf (Romanian salty sheep cheese)
50 g cascaval cheese (Romanian yellow cheese)
1 small knob of butter (for greasing)
Salt, pepper

For the White Sauce (Sos Alb)

50 g butter
1 tbsp all-purpose flour (heaping)
100 ml hot milk
200 g sour cream
Salt

Instructions

Boil the potatoes in their skins until a fork easily pierces them.
Boil the eggs until hard.
Peel the potatoes and slice them. Peel and slice the eggs.
To prepare the white sauce: melt butter over low heat. Add flour and stir continuously until it fully absorbs and forms a creamy paste.
Gradually add hot milk, whisking constantly (like making mayonnaise), until all milk is incorporated.
Add sour cream and quickly stir to combine. Continue cooking on low heat, stirring constantly, until the sauce thickens slightly and looks creamy. Remove from heat and season with a pinch of salt.
Butter a 15 x 23 cm baking dish. Arrange a layer of potato slices, sprinkle salt (watch the saltiness as the branza burduf is salty) and freshly ground black pepper.
Scatter slices of egg evenly on top. Sprinkle pieces of branza burduf among the eggs. Pour one-third of the white sauce over the layer.
Repeat the layering process until potatoes are finished (about 3 layers), finishing with a potato layer seasoned with salt and pepper.
Pour the remaining white sauce on top and sprinkle grated cascaval cheese.
Bake at 200°C for 30-40 minutes until the cheese turns golden brown and bubbly.

🍽️ Serving Suggestions

Serve this hearty gratin as a comforting side dish with roasted meats, grilled sausages, or a fresh green salad. It’s perfect for family dinners or holiday feasts.

📝 Final Thoughts

This classic gratin offers a delightful balance between creamy, cheesy, and salty flavors with the unique tang of branza burduf. The texture from the layered eggs adds an extra element of richness and tradition. A simple, soulful dish that feels like a warm hug from cuisine.