Of course! A creamy potato gratin (often called Gratin Dauphinois in its classic French form) is the ultimate comfort food side dish. It’s rich, decadent, and perfect for a special dinner.
The key to a great gratin is achieving a luxuriously creamy sauce and potatoes that are tender, not crunchy. Here is a classic, foolproof recipe.
Classic Creamy Potato Gratin (Gratin Dauphinois)
This version stays true to the French classic, using cream—not a flour-based sauce—for the most luxurious texture.
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes – 1 hour 30 minutes
Total Time: About 1 hour 50 minutes
Servings: 6-8 as a side dish
Ingredients
· 2 pounds (about 1 kg) starchy potatoes (Russet or Yukon Gold work best)
· 2 cups (480 ml) heavy cream (or whipping cream)
· 1 cup (240 ml) whole milk
· 2 cloves garlic, minced
· 1 teaspoon salt, plus more to taste
· ½ teaspoon freshly ground black pepper
· ¼ teaspoon freshly grated nutmeg (highly recommended!)
· 1 ½ cups (about 150g) grated Gruyère cheese, divided (See FAQ for substitutes)
· 2 tablespoons unsalted butter, for greasing the dish
Instructions
- Preheat Oven and Prep Dish: Preheat your oven to 350°F (180°C). Use the butter to generously grease a 9×13 inch (or similar 3-quart) baking dish.
- Prepare the Potatoes: Peel the potatoes and slice them uniformly into 1/8-inch (3 mm) thick rounds. A mandoline slicer is highly recommended for this to ensure even cooking. Place the slices in a large bowl of cold water to prevent browning while you finish slicing.
- Make the Cream Mixture: In a medium saucepan, combine the heavy cream, whole milk, minced garlic, salt, pepper, and nutmeg. Heat over medium heat until it just begins to simmer. Do not boil. Remove from heat.
- Layer the Gratin: Drain the potato slices and pat them dry with a clean kitchen towel. This step is important for a non-watery gratin.
· Arrange a single, overlapping layer of potato slices in the bottom of the prepared baking dish.
· Pour a small amount (about 1/2 cup) of the cream mixture over the first layer.
· Sprinkle lightly with a handful of the grated Gruyère cheese.
· Repeat the process—potatoes, cream, cheese—until you’ve used all the potatoes, finishing with a layer of cream. Reserve a small handful of cheese for the top. - Initial Stovetop Cook (Optional but Recommended for Guaranteed Tenderness): Place the baking dish on a baking sheet (to catch any spills) and heat it over medium-low heat on the stovetop until the cream starts to bubble gently at the edges. This pre-cooking ensures the potatoes start softening before they go in the oven, preventing a crunchy texture.
- Bake: Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Brown the Top: Remove the foil, sprinkle the reserved cheese over the top, and increase the oven temperature to 400°F (200°C). Bake, uncovered, for another 15-25 minutes, or until the top is golden brown and bubbly, and the potatoes are easily pierced with a knife.
- REST! This is the most critical step. Remove the gratin from the oven and let it rest for at least 20-30 minutes before serving. This allows the creamy sauce to thicken and set. If you cut into it immediately, it will be soupy.
Tips for a Perfect Gratin
· Potato Choice: Yukon Gold are the best all-around choice—they hold their shape well and have a buttery flavor. Russets will become a bit softer and absorb more cream, which is also delicious.
· Mandoline is Key: Uniform slices are non-negotiable for even cooking. If you don’t have a mandoline, use a very sharp knife and take your time.
· Don’t Skip Drying the Potatoes: Moisture on the potatoes will thin out the cream sauce.
· Add Flavor: For extra flavor, you can rub the baking dish with the cut side of a garlic clove before buttering it. You can also add a layer of thinly sliced onions between the potato layers.
· Test for Doneness: The potatoes should be completely tender. If the top is browning too quickly but the potatoes aren’t done, cover it loosely with foil again.
FAQ & Variations
· Can I make it ahead of time? Absolutely. Assemble the gratin completely, cover, and refrigerate for up to 24 hours. You may need to add 10-15 minutes to the baking time if it’s going into the oven cold.
· What cheese can I use instead of Gruyère? Comté, Fontina, Emmental, or a good sharp white cheddar are excellent substitutes. A blend of Parmesan and one of these cheeses also works wonderfully.
· Lighter Version: You can use half-and-half instead of cream, but the sauce will be less rich and thick. Avoid using milk alone, as it can curdle and be watery.
· Dairy-Free Version: Use a combination of full-fat, unsweetened coconut milk and a plain, unsweetened plant-based cream (like oat cream). Violife or similar plant-based cheese works well for melting.
Serve this creamy, cheesy masterpiece alongside a roast chicken, prime rib, or holiday ham. Enjoy