|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||46%|
|Saturated Fat 22g||109%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 4g||13%|
|*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.|
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, garlic-infused cream, and gooey Gruyère and brie cheeses. The best potatoes for a gratin are floury types such as King Edward or a Maris Piper, which are more widely available in places such as the U.K., Ireland, and/or 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 a roasted chicken for a classic meal.
- 2 pounds / 1 kilogram potatoes (such as King Edward, Maris Piper, or Idaho russets)
- 1 cup / 235 milliliters whole milk
- 1 cup / 235 milliliters heavy whipping cream
- 2 cloves garlic (lightly crushed, divided)
- Salt (to taste)
- 1 dash freshly ground pepper (plus more for seasoning)
- 1 dash nutmeg or mace (freshly grated)
- 1/2 cup / 125 grams Gruyère (or aged cheddar, grated)
- 2 tablespoons plus 1 teaspoon butter (divided)
- 1/2 cup / 125 grams brie
Gather the ingredients. Heat the oven to 350 F / 175 C / Gas Mark 4.
Peel, rinse, and dry the potatoes and slice as thinly as possible (a mandoline is good for this, but a sharp knife works too).
In a large saucepan, place the potatoes, milk, cream, 1 of the crushed garlic cloves, salt to taste, along with a dash pepper and nutmeg (or mace).
Bring to a very gentle boil and simmer for a few minutes until the cream thickens.
Remove from the heat and add the grated Gruyère. Stir until the cheese has melted.
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.
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.
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.
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.
- Another way to serve the gratin is to allow it to go cold and then to use a cutter to cut it into rounds. Place the rounds on a greased baking sheet and reheat in a 350 F oven for approximately 10 minutes.
- 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.
- Leftovers should keep for three to four days. Follow these same directions for reheating the gratin.