Description
This Traditional Potato Gratin is a rich, creamy, and comforting side dish made with thinly sliced potatoes, garlic-infused cream, and a bubbling cheesy crust. It’s a timeless classic that pairs beautifully with roast meats, salads, or stands alone as a cozy vegetarian option.
Ingredients
2 ½ pounds Yukon Gold or Russet potatoes, thinly sliced
2 cups heavy cream
2 cloves garlic, minced
2 tablespoons unsalted butter
1 teaspoon salt
½ teaspoon black pepper
⅛ teaspoon ground nutmeg (optional)
1 cup grated Gruyère or Parmesan cheese
Instructions
1. Preheat the oven to 375°F (190°C).
2. Peel and slice the potatoes to 1/8-inch thickness using a mandoline or sharp knife.
3. In a saucepan, combine heavy cream, garlic, salt, pepper, and nutmeg. Warm gently over low heat until fragrant. Do not boil.
4. Grease a 9×13-inch baking dish with butter.
5. Layer half of the potatoes in the dish, slightly overlapping. Pour half of the warm cream mixture over them. Repeat with the remaining potatoes and cream.
6. Sprinkle cheese over the top and dot with remaining butter.
7. Cover with foil and bake for 45 minutes.
8. Remove foil and bake an additional 15–20 minutes, until top is golden and bubbling.
9. Let rest for 10 minutes before serving.
Notes
Use a mandoline for evenly sliced potatoes to ensure even cooking.
Letting the gratin rest after baking helps the sauce thicken and makes slicing easier.
Gruyère adds a nutty flavor, but Parmesan or sharp cheddar work well too.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1/8th of dish
- Calories: 350
- Sugar: 2g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg