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Potato Gratin

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2h

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8 servings

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Indulge in the comforting and creamy flavors of this classic Potato Gratin. Thinly sliced potatoes are layered with a rich and velvety sauce made from heavy cream, garlic, and nutmeg, then topped with melted Gruyère cheese. Baked to golden perfection, this side dish is sure to impress your guests and become a family favorite.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
3 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.

2
Prepare the potatoes

Peel the russet potatoes and slice them thinly using a mandoline or a sharp knife, about 1/8-inch thick.

3
Prepare the cream mixture

In a large saucepan, combine the heavy cream, minced garlic, nutmeg, salt, and black pepper. Heat the mixture over medium heat, stirring occasionally, until it comes to a simmer.

4
Layer the potatoes

Arrange a layer of sliced potatoes in the greased baking dish, overlapping them slightly. Pour about 1/3 of the cream mixture over the potatoes. Repeat the layering process two more times, ending with the cream mixture on top.

5
Add cheese

Grate the Gruyère cheese and sprinkle it evenly over the top layer of the cream mixture.

6
Bake the gratin

Cover the baking dish with aluminum foil and bake for 1 hour. Remove the foil and continue baking for another 30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.

7
Let it rest

Remove the Potato Gratin from the oven and let it rest for 10-15 minutes before serving. This allows the gratin to set and makes it easier to cut into portions.

8
Serve and enjoy

Cut the Potato Gratin into portions and serve hot as a side dish. Enjoy the creamy, cheesy, and comforting flavors of this classic French dish.

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