Potato gratin is truly a study in contrasts. Tender, creamy, and melty, this classic holiday casserole is easy to make, yet impressive and rewarding. A perfect gratin has a crispy surface but is thick and creamy on the inside. The potatoes are soft but still intact. The whole dish has a pleasant cheesy flavor but still feels elegant.
Serve the gratin with beef like London Broil or simply a roasted chicken for a classic meal.
Where does potato gratin come from?
This recipe is loosely based on Orlando Murrin's recipe in A Table in the Tarn: Life, Food and Cooking in Rural France. It's a classic French recipe with thinly sliced potatoes and a garlic-infused cream and gooey Gruyère and Brie cheeses.
Do I have to soak the potatoes?
Some recipes require the potatoes to be soaked before making the gratin, but that's not necessary here. Instead, the recipe is very simple: Simmer the thin slices in milk and cream until the liquid thickens slightly and the potatoes are tender.
What does “gratin” mean?
Often called “au gratin,” this is a French term that refers to a dish topped with butter and either cheese or breadcrumbs, or both. When baked or grilled, the surface becomes brown and crispy. While potatoes are the most common base for gratin dishes, other vegetables and even seafood can also be found in gratin recipes.
The best potatoes for gratin
The best potatoes for a gratin are starchy varieties such as: B. Red potatoes. King Edward or Maris Piper are also great but are more commonly available in countries like the UK, Ireland and Canada. You can use any potato recommended for mashing.
What is the difference between potato gratin and scalloped potatoes?
Both are delicious, creamy potato dishes made from thinly sliced, starchy tubers layered in a baking dish and then baked. However, there is one key difference between the two: However, a gratin contains cheese and scalloped potatoes usually do not.
Tips for successfully preparing gratin
- You can slice the potatoes in advance to make the dish easier to prepare. Simply store them in a bowl of ice-cold water in the fridge and then pat them dry before using them in the recipe. They are fine up to 24 hours in advance.
- The gratin can also be prepared in advance. Allow to cool to room temperature and store in the refrigerator for up to two days. To reheat, remove from the fridge and bring to room temperature for 30 minutes while the oven heats to 180°C to prevent a cold dish from cracking in a hot oven. Once the oven has heated up, cover the gratin with aluminum foil and reheat for about 20 minutes or until warm and bubbly.
- Another way to serve the gratin is to let it cool and then cut it into slices. Place the rounds on a greased baking sheet and heat in a 350°F oven for about 10 minutes.
“This recipe is the epitome of a made-from-scratch potato gratin. Although it takes time to prepare the potatoes and other ingredients, it was tiring but worth the effort. The recommended cheeses are a little more expensive than some other options, but the combination of Gruyère and Brie make this dish great.” –Colleen Graham
2 Pound (1 kilogram) potatoeslike Russet, King Edward or Maris Piper
1 Cup (235 milliliters) Whole milk
1 Cup (235 milliliters) fatty whipped cream
2 cloves Garlicslightly crushed, divided
Kosher salttaste good
1 hyphen fresh ground pepperplus more for seasoning
1 hyphen freshly grated nutmeg
1/2 Cup (125 grams) grated Gruyère cheese
2 tablespoon plus 1 teaspoon unsalted butterdivided
1/2 Cup (125 grams) Brie
Gather the ingredients. Preheat the oven to 350 F (175 C).
Peel the potatoes, rinse, dry and cut into slices as thin as possible (a mandolin works well for this, but a sharp knife also works).
In a large pot, add the potatoes, the milk, the cream, one of the crushed garlic cloves, salt to taste, a pinch of pepper and a pinch of nutmeg or mace.
Bring to a gentle boil over medium-low heat and simmer for 10 minutes until the cream thickens.
Remove from the heat and add the grated Gruyère. Stir until the cheese is melted.
Generously grease a 1 1/2 to 2 quart baking dish with 1 teaspoon butter, then rub the dish all over with the remaining lightly crushed garlic clove.
Pour the potato mixture into the bowl and gently move the potatoes around in the cream mixture with a spoon to ensure they are completely coated.
Cut the brie finely into long strips and spread over the gratin. Brush the surface with the remaining 2 tablespoons butter. Season with salt and pepper.
Bake for about 40 minutes or until the top is bubbly and golden brown and the potatoes are tender when pierced with a knife. If the top browns too quickly before the potatoes are cooked, cover with aluminum foil. Serve immediately. Enjoy.
- Try this dish with a pinch of mace instead of nutmeg.
- Switch from Gruyère to aged cheddar cheese.
How to store and freeze potato gratin
- Leftovers should last three to four days. Remove from refrigerator, let come to room temperature, then reheat in a 350 F oven.
- You can also freeze potato gratin. Wrap the dish tightly in foil and freeze for up to six months. Remove and bake from frozen at 350 F until heated through, about 30 minutes.
|Nutritional Information (per serving)|
View full nutrition label
|Amount per serving|
|% Daily Value*|
|Saturated fat 25g||127%|
|Total sugar 6g|
|Vitamin C 15 mg||77%|
|Calcium 241 mg||19%|
|Iron 2 mg||10%|
|Potassium 969 mg||21%|
|*The % Daily Value (DV) indicates how much a nutrient in a food portion contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)