Discover the rich, buttery layers of Classic Potato Gratin, also known as Gratin Dauphinois. This comforting side dish is perfect for holidays, family dinners, or anytime you crave something creamy, cheesy, and irresistible.
Ingredients
2 pounds (900g) potatoes, peeled and thinly sliced
1½ cups (360ml) heavy cream
1 cup (240ml) whole milk
2 cloves garlic, minced
1 cup (100g) grated Gruyère or cheddar cheese
2 tablespoons unsalted butter
Salt and black pepper, to taste
Pinch of ground nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly butter a large baking dish.
Prepare the cream mixture: In a saucepan, combine heavy cream, milk, minced garlic, salt, pepper, and nutmeg. Heat gently over medium heat until warm but not boiling. Remove from heat.
Assemble the gratin: Arrange half of the potato slices in overlapping rows in the baking dish. Pour half of the warm cream mixture over the potatoes and sprinkle with half of the cheese.
Repeat the layers: Add the remaining potato slices in a second layer. Pour the rest of the cream mixture over and top with the remaining cheese.
Bake uncovered for 45–60 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Let rest for 10 minutes before serving to allow the gratin to set.
Tips for Perfect Potato Gratin
Use a mandoline slicer for evenly thin potatoes.
Russet or Yukon Gold potatoes work best.
Add a touch of thyme or caramelized onions for extra flavor.
Why You’ll Love This Gratin
This dish is:
Ultra-creamy and indulgent
Simple yet elegant
A perfect side for meats, roasts, or even a holiday centerpiece
Whether you’re planning a dinner party or a cozy weeknight meal, this creamy potato gratin is sure to impress.
