Potato Gratin Recipe

5 from 1 vote

This is my go-to potato gratin when I want a rich, impressive side dish without overly complicated ingredients. Thinly sliced Yukon Gold potatoes are layered with Gruyère and a garlic and thyme-infused cream mixture, then baked until tender before being finished with Parmesan and more Gruyère. The result is creamy, cheesy potatoes with a beautifully golden, bubbling crust!

Prep Time20

Cook Time1

Resting Time10

Total Time1 30

Course: Side Dish

Cuisine: French

Keyword: potato gratin, potato gratin recipe

Servings: servings

Equipment

1 Medium Saucepan
1 Vegetable Peeler
1 Mandoline
1 Cast-Iron or Oven-Safe Baking Dish
1 Ladle or Large Spoon
Parchment Paper
Aluminum Foil
1 Grater
1 Baking Sheet

Ingredients

1 cup heavy cream
½ cup whole milk
2 clove garlic minced
1 teaspoon fresh thyme chpped
⅛ teaspoon nutmeg freshly grated
½ teaspoon kosher salt
½ teaspoon white pepper
4 large Yukon Gold potato (~2 pound / 900 gram)
unsalted butter for greasing
1 cup grated Gruyère cheese, divided
¼ cup Parmesan cheese grated
fresh chives chopped, for serving, optional

US Customary - Metric

Instructions

Preheat the oven to 400°F (204°C).
Add the heavy cream, milk, garlic, thyme, nutmeg, kosher salt, and white pepper to a medium saucepan. Warm gently over medium-low heat. Do not allow the mixture to boil.
1 cup heavy cream, ½ cup whole milk, 2 clove garlic, 1 teaspoon fresh thyme, ⅛ teaspoon nutmeg, ½ teaspoon kosher salt, ½ teaspoon white pepper
Peel the potatoes and slice them into one-and-a-half-millimeter-thick slices using a mandoline. Do not rinse the sliced potatoes, as their natural starch helps thicken the cream mixture as the gratin bakes.
4 large Yukon Gold potato (~2 pound / 900 gram)
Butter a cast-iron or oven-safe baking dish. Arrange a layer of slightly overlapping potato slices across the bottom of the dish. Spoon over enough of the warm cream mixture to lightly coat the potatoes.
unsalted butter
Add another layer of potatoes and cream, then sprinkle with a portion of the Gruyère. Continue layering the potatoes, cream mixture, and Gruyère until all the potatoes are used, reserving some of the Gruyère for the top. Do not add cheese to the final potato layer yet.
Gently press the potatoes down to submerge them in the cream mixture, adding any remaining cream mixture as needed.
Cut a piece of parchment paper to fit directly over the surface of the potatoes and lightly butter it. Place the parchment, buttered-side down, over the potatoes, then tightly cover the baking dish with aluminum foil.
Place the baking dish on a baking sheet and bake for about 45 minutes, or until a paring knife slides through the potatoes with little to no resistance.
Remove the foil and parchment paper. Sprinkle the reserved Gruyère and Parmesan evenly over the potatoes.
1 cup grated Gruyère cheese, divided, ¼ cup Parmesan cheese
Return the gratin to the oven or place it under the broiler and cook for about 15 minutes, or until the cheese is melted, bubbling, and golden brown.
Remove from the oven and let the gratin rest for about ten minutes. Garnish with chopped fresh chives, if desired, and serve warm.
fresh chives

Video

Notes

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.

Storage:
- Store: Allow leftover potato gratin to cool completely, then transfer it to an airtight container or cover the baking dish tightly. Refrigerate for up to three to four days.
- Freeze: Allow the gratin to cool completely, then transfer individual portions to a freezer-safe container and freeze for up to two months. Keep in mind that the cream sauce may separate slightly after freezing and thawing.
- Reheat: Warm leftovers covered in the oven at 350°F (175°C) until warmed through. Remove the foil for the final few minutes to help the top become golden and crisp again.

Nutrition