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Potato Gratin Recipe

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4.1 from 12 reviews

This classic Potato Gratin recipe features thinly sliced Yukon Gold potatoes baked in a creamy mixture of heavy cream and milk, layered with Gruyere and Parmigiano Reggiano cheeses, garlic, and fresh thyme. The dish is baked until bubbly and golden brown, making it a perfect comforting side for any meal.

Ingredients

Dairy and liquids

  • 1 cup heavy cream
  • 1 cup milk

      • Vegetables

      • 3 lbs Yukon Gold potatoes
      • 3 cloves garlic, pressed or minced
      • 10 sprigs fresh thyme (leaves only)

      Cheese

      • 1/4 lb Gruyere cheese, grated
      • 1/4 lb Parmigiano Reggiano cheese, grated

      Seasonings

      • 2 tsp salt
      • Black pepper to taste

Instructions

  1. Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the gratin.
  2. Combine cream and milk: In a large bowl, mix together the heavy cream and milk to create the soaking liquid for the potatoes.
  3. Slice the potatoes: Using a mandoline, carefully slice the Yukon Gold potatoes very thinly. As you slice, immediately place each potato slice into the cream and milk mixture to prevent browning and keep them coated.
  4. Add cheese and seasonings: Once all potatoes are sliced, add the grated Gruyere and Parmigiano Reggiano cheeses, minced garlic, thyme leaves stripped from the sprigs, salt, and a few cracks of black pepper into the bowl. Toss everything well so the potatoes are evenly coated with cheese and seasonings.
  5. Assemble the dish: Pour the potato and cream mixture into an 8x11-inch baking dish, spreading it out evenly. Cover the dish tightly with aluminum foil to keep moisture in.
  6. First bake: Place the baking dish on a rimmed sheet pan for stability and bake covered for 1 hour, allowing the potatoes to cook gently and absorb the flavors.
  7. Remove foil and continue baking: Take off the foil and bake for an additional 30 minutes. This step firms up the gratin and creates a golden brown, bubbly top that’s tender and flavorful.
  8. Serve: Let the gratin rest a few minutes after baking, then serve warm as a delicious side dish.

Notes

  • Using a mandoline ensures uniform thin slices for even cooking. A knife will work but requires more effort and time.
  • Place the baking dish on a sheet pan to catch any drips during baking and for easy handling.
  • Covering the dish during the first hour of baking helps cook the potatoes thoroughly without drying them out.
  • You can prepare the potatoes and cream mixture ahead of time and refrigerate before baking; just bring to room temperature before cooking.
  • For extra flavor, consider adding a pinch of nutmeg or substituting some milk with half-and-half.

Find it online: https://simpleplatter.com/potato-gratin-recipe/