Classic Potato Gratin

A warm and comforting dish made with layers of creamy potatoes and cheese, perfect for any occasion.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 6 servings

Course: Main Course, Side Dish

Cuisine: French

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

4 large russet or Yukon Gold potatoes Choose waxy potatoes for creamy texture.
2 cups heavy cream For a lighter option, use half-and-half.
2 cloves garlic, minced Can be sautéed with onions for extra flavor.
2 cups cheese (Gruyère or cheddar) Mix your favorites for complexity.
2 tablespoons butter For greasing the baking dish; olive oil can be used as a substitute.
Salt and pepper to taste A pinch of nutmeg can add warmth too.
Fresh herbs (like thyme or rosemary, optional) Adds freshness and a hint of earthiness.

Method

Preparation

Preheat your oven to 375°F (190°C).
Grease a 9x13 inch baking dish with butter.
Slice the potatoes thinly (about 1/8 inch thick) using a sharp knife or mandoline.
Layer the sliced potatoes in the baking dish, sprinkling salt, pepper, and minced garlic between each layer.
In a bowl, mix the heavy cream with half of the cheese, then pour it evenly over the layered potatoes.
Top with the remaining cheese and sprinkle herbs if using.

Baking

Cover the dish with aluminum foil and bake for 45 minutes.
Remove the foil and bake for an additional 15 minutes until golden brown.

Resting

Let the gratin sit for about 10 minutes before serving.

Notes

For variations, try different cheese varieties or add layers of vegetables like onions or mushrooms. You can also add a bit of red pepper flakes for a spicy kick.