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Nothing signals celebration and comfort in my kitchen like a bubbling pan of potato gratin. The simple combo of thin-sliced potatoes, lush cream, sharp cheese, and just enough seasoning transforms into a golden side dish that always brings everyone back for seconds. This Classic Potato Gratin delivers all the creamy texture and crisp topping you crave and makes any meal a bit more special.
The first time I made this was for a Sunday roast and my family barely waited for it to cool down. Now it is my dish of choice for any big gathering because a pan always disappears quickly.
Ingredients
- Potatoes: Yukon Gold or Russet potatoes work beautifully and give you tender layers with just the right starchiness Always choose firm potatoes free of green spots or bruises
- Heavy cream: You get the silkiest richest texture with full cream but you can lighten it by mixing with milk For best results use cream that is fresh and unsweetened
- Garlic: Fresh minced garlic infuses the whole dish with subtle depth Look for plump firm cloves without green shoots
- Salt: Brings out the potato and cheese flavor Use sea salt for a clean taste
- Ground black pepper: Adds gentle heat and rounds out the richness Use freshly ground pepper if possible
- Nutmeg: Optional but recommended for a warm background note Freshly grated nutmeg offers more aroma than preground
- Gruyère or Parmesan cheese: Both melt beautifully and add savory sharpness Gruyère gives a classic French taste Parmesan creates a golden crust Choose a cheese that is freshly grated for best melt and flavor
- Butter: Needed to grease your dish so nothing sticks A thin even layer prevents sticking and adds flavor
Step-by-Step Instructions
- Prep the Potatoes:
- Peel your potatoes and slice them into very thin rounds about one eighth inch thick I use a mandoline to get consistent slices which helps with even baking If slicing by hand take your time
- Infuse the Cream:
- In a medium saucepan combine cream garlic salt pepper and nutmeg Gently warm over low heat until you just see small bubbles around the edge This helps the garlic flavors mingle with the cream Remove from heat before it boils
- Assemble the Gratin:
- Heat your oven to three hundred seventy five degrees Fahrenheit one hundred ninety degrees Celsius Butter your baking dish well Layer the potatoes in overlapping rows or a spiral pattern for even coverage Pour the warm cream evenly over the potatoes so every slice soaks it up Sprinkle the top generously with grated cheese
- Bake:
- Cover the dish tightly with foil to trap steam Bake for thirty minutes to soften everything Then remove the foil and continue baking for another twenty to twenty five minutes The top should bubble and turn gold brown and a knife poked through the center should slide in easily
- Rest and Serve:
- Once out of the oven let the gratin sit for ten minutes This rest helps the layers settle and makes it easy to slice neatly Spoon servings and enjoy all the creamy layers
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My favorite part is the crispy edges where cheese and potato meet the pan I remember once we scraped the sides clean because no one wanted to waste a single golden bite If you have Gruyère on hand do not skip it as its melt makes the top extra inviting
Storage Tips
Cool leftovers completely and store them in an airtight container in the fridge It keeps well for up to four days To reheat place portions in a covered ovenproof dish at three hundred fifty degrees until warmed through The top might even get crispier
Ingredient Substitutions
No Gruyère Use any good melting cheese like Swiss or even sharp cheddar For a lighter version try using half and half or a mix of milk and cream Some folks add a thin layer of onions for extra flavor but I find the cream and cheese enough
Serving Suggestions
This gratin pairs perfectly with roast chicken lamb beef or a holiday ham For vegetarians serve with a crisp green salad or steamed broccoli The simple creamy profile works with almost anything that needs a cozy touch
Cultural Fun Fact
In France Gratin Dauphinois is a beloved dish from the Dauphiné region It never includes eggs and always celebrates the beauty of excellent potatoes The best versions in French homes use only a few honest ingredients
Recipe FAQs
- → What type of potatoes work best?
Yukon Gold or Russet potatoes are ideal for their tender texture and ability to hold shape when sliced and baked.
- → Can I use a mix of cream and milk?
Yes, combining half cream and half milk will lighten the dish while still keeping it rich and smooth.
- → Which cheese should I choose?
Gruyère lends a nutty flavor and melts well, while Parmesan adds sharpness. Mixing both gives a balanced taste.
- → How thin should the potato slices be?
Slicing the potatoes to about 1/8 inch thickness creates tender layers and ensures even baking throughout.
- → Why does the dish need to rest before serving?
Resting helps the gratin layers set, making it easier to serve neat portions and enhancing flavor meld.