Classic potato gratin is a rich and creamy side dish that never disappoints. Thinly sliced potatoes are layered in a luscious mixture of cream, butter, and cheese, then baked to golden perfection. It’s an indulgent, comforting dish, perfect for holiday dinners, family gatherings, or a special treat alongside a simple weeknight meal. With its crisp top layer and tender, flavorful potatoes underneath, this dish is bound to become a family favorite.
Whether you’re serving it with roast meats or enjoying it as a vegetarian main course, potato gratin is versatile and easy to make with simple ingredients. Here’s how to create this mouthwatering dish step by step.
Ingredients
- 4 large potatoes (Yukon Gold or Russet work best)
- 1 ½ cups heavy cream
- 1 cup whole milk
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 ½ cups grated Gruyère cheese (or a mix of Gruyère and Parmesan)
- Fresh parsley, chopped (for garnish)
Steps
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or a similar casserole dish with butter.
2. Prepare the Potatoes:
- Peel and wash the potatoes, then slice them thinly (about ⅛-inch thick). A mandoline slicer is ideal for this, as it ensures even slices. If you’re using a knife, aim for uniform slices for even cooking.
3. Heat the Cream Mixture:
- In a medium saucepan, combine the heavy cream, milk, minced garlic, thyme, salt, and pepper. Heat over medium heat until the mixture begins to simmer. Stir occasionally to prevent the milk from burning. Once it’s hot and fragrant, remove from heat.
4. Layer the Potatoes:
- Begin by arranging a layer of the sliced potatoes in the bottom of the greased baking dish, overlapping slightly. Pour about one-third of the cream mixture over the potatoes, and sprinkle a layer of grated Gruyère cheese on top. Repeat the layers two more times, finishing with a final layer of cream and cheese on top.
5. Add Butter:
- Dot the top of the gratin with small cubes of butter. This will help create a golden, crispy top during baking.
6. Bake the Gratin:
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 45 minutes, or until the potatoes are tender when pierced with a fork. Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden and bubbling.
7. Rest and Serve:
- Once baked, remove the gratin from the oven and allow it to rest for 10 minutes before serving. Garnish with freshly chopped parsley for a pop of color and added freshness.
Variations
- Cheese Variety: While Gruyère cheese adds a nutty and slightly sweet flavor, you can substitute it with other cheeses like Cheddar, Parmesan, or Swiss. A combination of cheeses works beautifully, too, adding more depth to the dish.
- Herbs and Spices: In addition to thyme, you can try adding fresh rosemary, nutmeg, or even a hint of cayenne pepper for a spicy kick.
- Cream Substitution: For a lighter version, you can use half-and-half instead of heavy cream. Alternatively, you could use a combination of milk and low-fat sour cream for a tangy twist.
- Add Veggies: For a heartier gratin, mix in sautéed onions, leeks, or even spinach between the potato layers.
Tips
- Slice Potatoes Evenly: To ensure that your gratin bakes evenly, it’s essential to slice the potatoes as uniformly as possible. A mandoline slicer is a great tool for this.
- Don’t Skip the Resting Period: Letting the gratin sit for 10 minutes before serving allows the dish to set, making it easier to slice and ensuring that the cream thickens properly.
- Fresh Ingredients: Using fresh garlic and thyme enhances the flavor of the gratin. However, dried herbs can work in a pinch—just be sure to adjust the quantities as dried herbs are more concentrated.
Classic potato gratin is an irresistible side dish that brings together the rich flavors of creamy potatoes and melted cheese with a crispy, golden crust. Perfect for holidays or any special dinner, it’s a recipe you’ll find yourself making again and again. The simple ingredients and ease of preparation make it a go-to for when you want to impress with minimal effort. Whether served alongside roasted meats, as part of a festive feast, or even enjoyed on its own, this dish always delivers on comfort and flavor.
Frequently Asked Questions (FAQs)
1. Can I prepare potato gratin ahead of time? Yes, you can prepare the gratin ahead of time. Simply assemble the dish and store it in the refrigerator (covered) for up to 24 hours before baking. When you’re ready, bake it as directed, adding an extra 10-15 minutes to the baking time.
2. How do I store leftover gratin? Store leftover potato gratin in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quicker option.
3. Can I freeze potato gratin? While it’s possible to freeze potato gratin, the texture of the potatoes may become slightly grainy once thawed. If you do freeze it, make sure to cool the dish completely before wrapping it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating in the oven.
4. Can I make a dairy-free version of this dish? Yes, you can make a dairy-free version by using plant-based alternatives. Substitute the cream with coconut cream or almond milk, and replace the butter and cheese with dairy-free versions.
5. What type of potatoes work best for gratin? Yukon Gold and Russet potatoes are the best choices for potato gratin. Yukon Golds have a creamy texture that holds up well, while Russets provide a starchier, fluffier base.
