Save This
This luscious potato gratin brims with silky creaminess and gooey cheese layered between tender slices of potato. It makes an irresistible side for chilly evenings or holiday tables and always draws requests for seconds in my kitchen.
I fell in love with this gratin when I served it for a Sunday dinner and guests raved about its balanced flavor and melt-in-the-mouth texture. Since then it has become my go-to for feeding a crowd or elevating a humble weeknight meal.
Ingredients
- Potatoes: Look for starchy varieties such as Yukon Gold or Russet for the perfect creamy texture
- Heavy cream: Choose the freshest cream possible for richness
- Cheese: Gruyère or Comté are excellent for nutty flavor and meltability but use Emmental or Swiss in a pinch
- Nutmeg: Adds a subtle warmth and depth a little grated fresh goes a long way
- Salt and pepper: Always use fresh cracked to bring out the savory layers
When choosing potatoes avoid waxy types as they hold their shape too firmly and will not yield the soft luscious interior.
Step-by-Step Instructions
- Slice the Potatoes:
- Peel and thinly slice the potatoes using a sharp knife or mandoline The slices should be even and no thicker than one eighth inch for even cooking
- Season and Arrange:
- Lay out half the potato slices in a buttered baking dish overlapping slightly Sprinkle with salt and pepper then freshly grate nutmeg over the layer
- Add the Dairy and Cheese:
- Gently pour half the heavy cream over the potatoes then scatter half the grated cheese Repeat layering with the remaining ingredients finishing with more cheese on top
- Bake Until Golden and Bubbly:
- Cover with foil and bake in a preheated oven at three hundred seventy five degrees Fahrenheit for thirty five minutes then uncover and continue baking for fifteen to twenty minutes until the cheese is golden and the potatoes are very tender
- Rest Before Serving:
- Allow the gratin to sit for ten minutes before scooping this helps the layers set and makes serving much easier
Save This
The cheese crust is always the most sought after part of this dish in my family My youngest begs to pick the golden corners every single time and I admit I usually sneak a bite too
Storage Tips
Leftover gratin keeps well in the fridge for up to three days Reheat gently in the oven to restore creaminess If the dish becomes too thick add a splash of cream before reheating
Ingredient Substitutions
If Gruyère is hard to find Cheddar or Fontina can work too Feel free to use a mixture of cheeses for more complexity For dairy free try a rich oat cream and vegan cheese though the flavor will change
Serving Suggestions
Serve with roast chicken seared pork chops or next to a crisp salad for balance The gratin also makes a luxurious vegetarian main when paired with sautéed mushrooms and greens
Cultural Context
Potato gratin hails from French alpine kitchens where cooks layered potatoes and cheese as a filling comforting dish Its legacy lives on in home kitchens worldwide as the essence of simple elegance
Save This
Common Questions
- → What type of potatoes works best for this gratin?
Waxy potatoes like Yukon Gold or red potatoes hold their shape and create a smooth, creamy texture in the gratin.
- → How can I achieve a crispy golden top?
Use plenty of grated cheese on the final layer and bake uncovered for the last 15 minutes to brown the top.
- → Can I prepare this dish in advance?
Yes, assemble the gratin and refrigerate up to 24 hours before baking. Add a few minutes to the baking time if chilled.
- → Which cheeses complement potatoes in a gratin?
Gruyère, Emmental, or sharp cheddar enhance the flavor and melt beautifully throughout the dish.
- → Is nutmeg essential in this gratin?
Nutmeg adds warmth and depth, but you can adjust or omit it according to personal taste preferences.