Potato Gratin RecipePotato gratin is a classic potato casserole recipe where thinly sliced potatoes are baked in a shallow dish with cream or milk and features a characteristic golden-brown crust on top.
Some potato gratin recipes include cheese sprinkled on top, and if you want to make yours this way, Gruyère cheese is the best choice. You can sprinkle it on during the last 15 minutes of baking.
Note: Yukon gold potatoes are my preference for this recipe, but you can also use Russets. Either way, you want to slice the potatoes ⅛-inch thick and don't rinse or soak the slices, as the starches from the potatoes will help thicken the cream mixture.
Prep Time: 20 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 40 minutes
- 3 lbs Yukon gold potatoes
- 1 clove garlic
- 2½ cups half-and-half
- Kosher salt and freshly ground black pepper, to taste
- Pinch of freshly ground nutmeg
- 3 Tbsp butter cut into little cubes, plus another 1 Tbsp, softened at room temperature, for buttering the baking dish
- Preheat your oven to 350°F.
- Peel and smash the garlic clove and rub it all over the inside of a shallow 2-quart baking or casserole dish. Then butter the dish with the softened butter.
- Peel the potatoes and then slice them ⅛-inch thick using a knife, mandoline or food processor with the slicing attachment.
- In a medium saucepan, combine the half-and-half and the potatoes and season to taste with Kosher salt, freshly ground black pepper and the pinch of nutmeg. Bring the mixture to a boil, then lower the heat and simmer for a minute or two until the cream starts to thicken, stirring now and then to keep the potatoes from clumping together.
- Carefully pour the cream and potato mixture into your baking dish and give the thing a jiggle so that the potatoes are arranged evenly. You may need to press the layer of potatoes down so that the liquid fully covers them.
- Dot the gratin with the butter cubes and transfer the dish to the oven. Bake for 30 minutes, then open the oven and use a wooden spoon to press down on the potatoes so that they stay moist.
- Continue baking for another 20 minutes and press down again with the wooden spoon. Bake for another 20 to 30 minutes untouched, until the potatoes are tender and a nice golden-brown crust has formed on top.
- Remove from the oven and let stand for 15 to 20 minutes before serving.