Traditional Potato Gratin

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Rich, creamy, and perfectly golden on top, Traditional Potato Gratin is the ultimate comfort food that belongs at every dinner table. Whether you’re hosting a holiday feast or just need a cozy side dish, this classic French-inspired bake delivers layers of thinly sliced potatoes swimming in a luscious garlic-infused cream sauce, all baked to bubbling perfection.

This dish feels both rustic and elegant. With simple ingredients and a touch of patience, you get tender potatoes in a velvety sauce topped with a lightly crispy layer of cheese. It pairs beautifully with roast chicken, steak, or even a leafy green salad for a vegetarian-friendly meal.

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What Kind of Potatoes Should I Use?

For the best texture, use starchy potatoes like Russets or Yukon Golds. Their higher starch content creates that creamy melt-in-your-mouth effect while absorbing all the goodness of the sauce. Avoid waxy potatoes like red potatoes—they tend to hold their shape and don’t break down as nicely in gratins.

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Ingredients for the Traditional Potato Gratin

• Potatoes: Thinly sliced Yukon Gold or Russet potatoes provide the hearty base and creamy texture.
• Heavy Cream: Essential for richness, this creates the silky sauce that binds the layers together.
• Garlic: Infuses the dish with a subtle aromatic flavor that complements the potatoes beautifully.
• Butter: Adds richness and helps to develop a golden, flavorful crust.
• Salt & Pepper: These enhance the natural flavors without overpowering the dish.
• Nutmeg (optional): A pinch adds warm depth to the cream sauce.
• Gruyère or Parmesan Cheese: Sprinkled on top for that irresistible browned and bubbling finish.

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How To Make the Traditional Potato Gratin

Step 1: Prep the Potatoes

Peel and thinly slice your potatoes to about 1/8-inch thickness. A mandoline works great here for uniform slices, which ensures even cooking.

Step 2: Infuse the Cream

In a saucepan, combine heavy cream, minced garlic, a pinch of nutmeg, salt, and pepper. Warm gently over low heat until fragrant—don’t boil it. This step lets the garlic infuse into the cream for a deeper flavor.

Step 3: Layer the Dish

Grease a baking dish with butter. Start with a layer of potatoes, slightly overlapping them. Pour some of the warm cream mixture over the potatoes. Repeat the layers until all potatoes and cream are used.

Step 4: Add Cheese and Bake

Sprinkle Gruyère or Parmesan over the top. Dot with a little extra butter. Cover the dish with foil and bake in a 375°F (190°C) oven for about 45 minutes. Then uncover and bake for another 15-20 minutes until the top is golden and bubbling.

Step 5: Rest Before Serving

Let the gratin sit for 10 minutes after baking. This allows the sauce to thicken slightly and makes it easier to slice.

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Serving and Storing Your Gratin

Traditional Potato Gratin is best served warm when the top is still crispy and the center creamy. It makes a fantastic side dish for special occasions or weeknight dinners. Pair it with roasted meats, grilled vegetables, or fresh green salads.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes covered with foil to retain moisture. You can also freeze individual portions—just thaw overnight and reheat in the oven.

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Frequently Asked Questions

What’s the difference between Potato Gratin and Scalloped Potatoes?

Gratin typically includes cheese and a cream-based sauce, while scalloped potatoes are often made with a basic milk sauce and sometimes no cheese at all.

Can I use milk instead of cream?

You can, but the result will be less rich and creamy. If you’re looking to lighten it up, use whole milk and add a tablespoon of flour to help thicken the sauce.

Do I have to peel the potatoes?

Peeling is recommended for a smoother texture, but if you’re using thin-skinned Yukon Golds, leaving the skin on can add a rustic feel.

What kind of cheese works best?

Gruyère is traditional and gives a nutty depth. Parmesan adds a sharp, salty kick. You can also try sharp cheddar for a bolder twist.

How do I prevent the top from burning?

Cover the dish with foil during the first part of baking and uncover it toward the end to achieve that golden top without overbaking.

Can I make this ahead of time?

Yes! Assemble the gratin a day ahead, cover it, and refrigerate. Let it sit at room temperature for 30 minutes before baking as directed.

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Want More Comfort Food Sides?

If you love this Traditional Potato Gratin, here are a few more cozy dishes you’ll want to try next:

• Copycat Cracker Barrel Hashbrown Casserole for a cheesy breakfast-style bake.
• Mexican Street Corn Potato Salad if you’re craving bold flavors with a creamy twist.
• Cheesy Hamburger Potato Soup for something heartier and spoon-worthy.
• Roasted Potatoes and Carrots as a simple, rustic side.
• Sweet Honey Glazed Carrots to pair with your savory mains.

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📌 Save this recipe to your Pinterest board so it’s always within reach when comfort food cravings strike.

And don’t forget to let me know how yours turned out! Did you use Gruyère or go with Parmesan? Add herbs or keep it classic?

I’d love to hear how you made this recipe your own. Questions and tips are always welcome in the comments below.

Looking for more delicious creations? Visit my Pinterest at Life with Jam where I share my favorite cozy dishes daily.

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