Recipe

Classic French Potato Gratin

Golden Baked Potato Delight

4.5 out of 5

Indulge in the rich and comforting flavors of a classic French Potato Gratin. This dish, originating from French cuisine, combines layers of thinly sliced potatoes, creamy béchamel sauce, and melted cheese, resulting in a heavenly baked casserole.

Technique› Gratin

European cuisine› Western European cuisine› French cuisine

Preparation time

20 minutes

Cooking time

55 minutes

Total time

75 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Gluten-free (if using gluten-free flour), Nut-free, Soy-free, Egg-free

Allergens

Milk, Wheat (if using regular flour)

Not suitable for

Vegan, Dairy-free, Paleo, Keto, Low-carb

Ingredients

2 pounds (900g) potatoes, peeled and thinly sliced 2 pounds (900g) potatoes, peeled and thinly sliced
2 cups (470ml) whole milk 2 cups (470ml) whole milk
4 tablespoons (56g) unsalted butter 4 tablespoons (56g) unsalted butter
4 tablespoons (32g) all-purpose flour 4 tablespoons (32g) all-purpose flour
2 cloves garlic, minced 2 cloves garlic, minced
1 teaspoon dried thyme 1 teaspoon dried thyme
1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
Salt and pepper to taste Salt and pepper to taste
1 1/2 cups (150g) grated Gruyere cheese 1 1/2 cups (150g) grated Gruyere cheese

Nutrition

Calories (kcal / KJ): 380 kcal / 1590 KJ
Fat (total, saturated): 20g, 12g
Carbohydrates (total, sugars): 38g, 5g
Protein: 12g
Fiber: 4g
Salt: 1.2g

Preparation

1.
Preheat the oven to 375°F (190°C).
2.
In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
3.
Stir in the flour and cook for 2 minutes, stirring constantly.
4.
Gradually whisk in the milk, ensuring there are no lumps. Cook the mixture until it thickens and comes to a simmer.
5.
Remove the saucepan from heat and stir in the dried thyme, nutmeg, salt, and pepper.
6.
Grease a baking dish with butter or cooking spray. Arrange a layer of sliced potatoes in the dish, slightly overlapping each other.
7.
Pour a portion of the béchamel sauce over the potatoes, spreading it evenly.
8.
Repeat the layers of potatoes and sauce until all the ingredients are used, finishing with a layer of sauce on top.
9.
Sprinkle the grated Gruyere cheese over the top layer of sauce.
10.
Cover the baking dish with foil and bake for 30 minutes.
11.
Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and the potatoes are tender.
12.
Allow the gratin to cool for a few minutes before serving.

Treat your ingredients with care...

Potatoes — Choose starchy potatoes like Russet or Yukon Gold for the best texture in the gratin.
Gruyere cheese — For a more pronounced flavor, use aged Gruyere cheese. If unavailable, Emmental or Swiss cheese can be used as a substitute.

Tips & Tricks

To save time, use a mandoline slicer to thinly slice the potatoes.
For a crispy top, broil the gratin for a few minutes after baking.
Experiment with different types of cheese, such as Comté or Cheddar, for unique flavor variations.
Add a layer of caramelized onions between the potato layers for extra depth of flavor.
Serve the gratin as a main dish with a side of green salad for a complete meal.

Serving advice

Serve the Classic French Potato Gratin as a side dish alongside roasted meats, such as beef or chicken. It pairs well with a glass of dry white wine, such as Chardonnay or Sauvignon Blanc.

Presentation advice

For an elegant presentation, use a round or oval baking dish to showcase the layers of potatoes and creamy sauce. Garnish with a sprinkle of fresh thyme leaves or parsley for a pop of color.