Making the potato gratin was not a complicated task although it was somehow hard for me to decide how to pre-cook potato. I could skip pre-cooking potato but I wanted to make sure there was no unpleasant crunchy bite. Boil, pan-fry or microwave-cook. I wondered which one would be the quickest, easiest and least-equipment to wash. I picked a microwave method. It didn't seem to be the best choice, though. After 6 minute heating, some slices were cooked; some weren't. I picked up cooked slices and continued cooking the rest for another 4 minutes. Maybe if the amount of potato was small, microwave was perfect. Anyway, at the end, potato became a part of a lovely gratin dish.
