Creamy Potato Gratin
Indulge in layers of tender potatoes baked in a rich, creamy sauce with a golden crust.
Total
80 min
Servings
6 servings
Level
Medium
Potato gratin is a classic French dish that transforms humble ingredients into a luxurious treat. This creamy, cheesy side pairs beautifully with roasted meats or a simple salad.
Layers of thinly sliced potatoes are baked in a rich sauce, creating a comforting dish that's perfect for special occasions or a cozy dinner at home. It's all about the texture and flavor combination that makes this gratin irresistible.
With a little prep work and some patience while it bakes, you'll be rewarded with a bubbling dish that's crispy on top and melt-in-your-mouth tender inside.
01What you'll need
Ingredients
9 items · 6 servings
- 2 pounds potatoes (Yukon Gold or Russet)
- 1 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 1/2 cups grated Gruyère cheese
- 2 tablespoons butter
02How to make it
Step-by-step
Preheat the Oven
Set your oven to 350°F (175°C) to heat while you prepare the other ingredients.
Slice the Potatoes
Peel the potatoes and slice them thinly, about 1/8 inch thick. A mandoline makes this step easier and more consistent.
Prepare the Sauce
In a saucepan, combine heavy cream, milk, garlic, salt, pepper, and nutmeg. Heat gently until just simmering, then remove from heat.
Layer the Gratin
Butter a baking dish. Layer one-third of the potatoes, pour over one-third of the cream mixture, and sprinkle one-third of the cheese. Repeat these layers twice more, finishing with cheese on top.
Bake the Gratin
Cover with foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes, or until the top is golden brown and bubbly.
03From our kitchen
Cook's tips
- Make it ahead by preparing the dish up to the baking step, then refrigerate. Bake when ready to serve.
- Store leftovers in the refrigerator for up to 3 days. Reheat in the oven to retain crispiness.
- Swap Gruyère with Cheddar or Fontina for a different flavor profile.
Cook's note
This dish pairs wonderfully with a crisp salad or roasted meats for a complete meal.
04Frequently asked
Questions & answers
Can I use a different type of cheese?
Yes, you can substitute Gruyère with Cheddar, Fontina, or even Parmesan for varied flavors.
How do I prevent the potatoes from browning?
Keep the sliced potatoes in a bowl of cold water until you're ready to layer them. Dry them well before using.
What if I don’t have a mandoline slicer?
A sharp knife works too, just be sure to slice as evenly as possible for even cooking.
05Keep cooking
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