Here’s a classic Potato Gratin recipe—creamy, cheesy, and perfectly golden on top.
Potato Gratin (Gratin Dauphinois)
Ingredients (serves 4–6):
- 2 lbs (900 g) potatoes (Yukon Gold or Russet), peeled and thinly sliced
- 2 cups (480 ml) heavy cream
- 1 cup (100 g) grated Gruyère or cheddar cheese
- 2 cloves garlic, minced
- 2 tbsp unsalted butter, for greasing
- Salt and black pepper, to taste
- Optional: pinch of nutmeg for extra flavor
Instructions:
- Preheat oven:
- Preheat to 375°F (190°C). Butter a 9×13-inch baking dish.
- Prepare the cream mixture:
- In a saucepan, heat heavy cream with garlic, salt, pepper, and nutmeg until warm (do not boil).
- Layer the potatoes:
- Arrange a layer of potato slices in the baking dish.
- Sprinkle with a little cheese and pour some cream over the top.
- Repeat layers until all potatoes, cream, and cheese are used, finishing with cheese on top.
- Bake:
- Cover with foil and bake 40 minutes.
- Remove foil and bake an additional 20–25 minutes until the top is golden and potatoes are tender when pierced with a fork.
- Serve:
- Let rest 5–10 minutes before serving.
💡 Tips:
- Slice potatoes uniformly thin (⅛-inch) for even cooking.
- For richer flavor, use a mix of Gruyère and Parmesan cheese.
- Make ahead: assemble the dish, cover, and refrigerate for a few hours before baking—just increase baking time slightly.
I can also give a garlic-herb potato gratin version with thyme and rosemary for extra aromatic flavor.
Do you want me to provide that version?
