Super Easy Potato Gratin

Super easy potato gratin recipe in a white casserole dish

The Spruce / Ali Redmond

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
557 Calories
41g Fat
37g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 557
% Daily Value*
Total Fat 41g 53%
Saturated Fat 26g 129%
Cholesterol 128mg 43%
Sodium 331mg 14%
Total Carbohydrate 37g 13%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 13g
Vitamin C 15mg 76%
Calcium 245mg 19%
Iron 2mg 11%
Potassium 975mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Potato gratin is one of those dishes that is simple to make, but the results are fantastic and so rewarding. A perfect gratin has a crispy top but is thick, rich, and creamy. The potatoes are soft but still intact, and the whole dish has a decadent cheesy flavor.

This recipe is loosely based on Orlando Murrin's recipe in "A Table in the Tarn: Living, Eating, and Cooking in Rural France." It's a classic French recipe with thinly sliced potatoes and garlic-infused cream, along with gooey Gruyère and brie cheeses. The best potatoes for a gratin are floury types such as King Edward or Maris Piper, which are more widely available in places such as the U.K., Ireland, and Canada, but you can use any potato that's recommended for mashing. Russet potatoes will work in this recipe.

Some potato gratin recipes call for soaking potatoes prior to assembling the gratin, but that's not necessary here. Instead, the recipe comes together in a straightforward manner, with the thin slices simmering in milk and cream until it thickens a bit. Serve the gratin with beef such as London broil or even a simply roasted chicken for a classic meal.

Ingredients

  • 2 pounds 1 (kg) potatoes, such as King Edward, Maris Piper, or Idaho russets

  • 1 cup (235 ml) whole milk

  • 1 cup (235 ml) heavy whipping cream

  • 2 cloves garlic, lightly crushed, divided

  • Kosher salt, to taste

  • 1 dash freshly ground pepper, plus more for seasoning

  • 1 dash freshly grated nutmeg (or mace)

  • 1/2 cup (125 g) grated Gruyère (or aged cheddar)

  • 2 tablespoons plus 1 teaspoon unsalted butter, divided

  • 1/2 cup (125 g) brie

Steps to Make It

  1. Gather the ingredients. Heat the oven to 350 F/175 C/Gas Mark 4.

    Ingredients for making potato gratin
    The Spruce / Ali Redmond
  2. Peel, rinse, and dry the potatoes and slice as thinly as possible (a mandoline is good for this, but a sharp knife works too).

    Peeled and thinly sliced potatoes in a bowl
    The Spruce / Ali Redmond
  3. In a large saucepan, place the potatoes, milk, cream, 1 of the crushed garlic cloves, salt to taste, a dash of pepper, and a dash of nutmeg or mace.

    Potatoes, milk, salt, pepper, and nutmeg in large saucepan
    The Spruce / Ali Redmond
  4. Bring to a very gentle boil and simmer for a few minutes until the cream thickens.

    Potatoes in a thickened sauce of cream and milk
    The Spruce / Ali Redmond
  5. Remove from the heat and add the grated Gruyère. Stir until the cheese has melted.

    Gruyère cheese added to potato gratin in pot
    The Spruce / Ali Redmond
  6. Generously grease an ovenproof dish with 1 teaspoon of the butter, then rub the dish all over with the remaining lightly crushed clove of garlic.

    Gratin dish greased with butter
    The Spruce / Ali Redmond
  7. Pour the potato mixture into the dish, using a spoon to gently move the potatoes in the cream mixture to make sure they are all covered.

    Potato gratin mixture poured into a casserole dish
    The Spruce / Ali Redmond
  8. Finely slice the brie into long strips and lay across the top of the gratin. Dot the surface with the remaining 1 tablespoon butter. Season with salt and pepper.

    Sliced brie added to the top of potato gratin casserole
    The Spruce / Ali Redmond
  9. Bake for about 40 minutes or until the top is bubbly and golden brown and the potatoes are soft when pierced with a knife. If the top is browning too quickly before the potatoes are cooked, cover with aluminum foil. Serve immediately. Enjoy.

    Baked potato gratin in white casserole dish
    The Spruce / Ali Redmond

Tips

  • Another way to serve the gratin is to allow it to go cold and then cut it into rounds. Place the rounds on a greased baking sheet and reheat in a 350 F oven for approximately 10 minutes.
  • You can slice the potatoes ahead of time to help prep the dish. Simply keep them in a bowl full of ice-cold water in the fridge and then pat them dry before using them in the recipe. They'll be fine up to 24 hours ahead of time.
  • The gratin can be made ahead of time. Cool it to room temperature and refrigerate for up to two days. To reheat, remove from the fridge to room temperature for 30 minutes while the oven heats to 350 F, to prevent a cold dish from cracking in a hot oven. Once the oven is heated, cover the gratin with aluminum foil and reheat for about 20 minutes or until warm and bubbly.

How to Store and Freeze Potato Gratin

Leftovers should keep for three to four days. Remove from the fridge, let it come to room temperature, and then reheat in a 350 F oven.

You can also freeze potato gratin. Wrap the dish tightly in foil and freeze for up to six months. Remove and bake from frozen at 350 F until heated through, about 30 minutes.

What's the Difference Between Potato Gratin and Scalloped Potatoes?

Both of these consist of thinly sliced starchy potatoes layered in a casserole dish with cream and then baked in the oven. A gratin, however, contains cheese and scalloped potatoes typically do not.