Potatoes Gratin

Potatoes Gratin, also known as Gratin Dauphinois, is a rich and creamy side dish that brings together thinly sliced starchy potatoes, fresh cream, melted cheese, and aromatic garlic for a luxurious baked casserole. This dish is all about indulgence—layers of tender potatoes soaked in a garlic-infused cream, finished with a golden, bubbling cheese crust. It’s perfect for holidays, dinner parties, or simply elevating a weeknight meal.

The beauty of Potatoes Gratin lies in its simplicity. A few basic ingredients, thoughtfully combined, create a deeply comforting and impressive dish. Whether paired with roasted meats, grilled vegetables, or enjoyed on its own, this gratin is a timeless classic that wins over any crowd. The creamy texture, subtle garlic, and crispy cheese topping make it one of those unforgettable recipes that feels both rustic and elegant.

Why You’ll Love This Recipe

1. Rich and Comforting: Cream, cheese, and potatoes—what’s not to love?
2. Simple Ingredients: Uses pantry staples and easy-to-find produce.
3. Perfect Make-Ahead Side: Preps well in advance and reheats beautifully.
4. Golden, Cheesy Crust: The top layer bakes to bubbly, browned perfection.
5. Great for Entertaining: Always a hit at gatherings and festive meals.

Ingredients

• Full-fat cream
• Garlic cloves (minced)
• Unsalted butter (melted)
• Starchy potatoes (Russet, Sebago, or Maris Piper)
• Salt
• Pepper
• Gruyère cheese (or Colby, cheddar, Havarti, or other melting cheese)
• Fresh thyme leaves (optional but recommended)

Variations

• Add Onion: Layer thin slices of onion for extra sweetness.
• Try Different Cheeses: Use a blend of cheddar and parmesan for depth.
• Herbed Version: Add rosemary or chives along with thyme.
• Vegan Option: Substitute cream and cheese with plant-based alternatives.
• With Bacon: Sprinkle crisp bacon between layers for a savory kick.

How to Make the Recipe

Step 1

Preheat your oven to 350°F (175°C). Grease a baking dish with butter.

Step 2

Peel and thinly slice the potatoes (about 1/8-inch thick) using a mandoline or sharp knife.

Step 3

In a mixing bowl, combine cream, melted butter, minced garlic, salt, and pepper.

Step 4

Layer half of the potatoes in the dish, slightly overlapping. Pour half of the cream mixture over them. Sprinkle with half the cheese and thyme.

Step 5

Repeat with remaining potatoes, cream, cheese, and thyme.

Step 6

Cover with foil and bake for 45 minutes until the potatoes are mostly tender.

Step 7

Remove foil and bake for another 20–30 minutes until golden and bubbly on top.

Step 8

Let it rest for 10 minutes before serving to allow the gratin to set.

Tips for Making the Recipe

• Use starchy potatoes for the best texture—they absorb cream and soften beautifully.
• Slice potatoes uniformly so they cook evenly.
• Freshly grate cheese for better melting and flavor.
• Let the gratin sit before serving so it firms up slightly.
• Use a mandoline for perfectly thin, even slices.

How to Serve

• Serve hot as a side dish with roasted chicken, beef, lamb, or pork.
• Pair with a crisp green salad for contrast.
• Ideal for holiday spreads or special occasions.
• Add a drizzle of truffle oil for an elevated finish.
• Great with a glass of dry white wine or light red.

Make Ahead and Storage

Storing Leftovers

Cover and refrigerate leftovers for up to 4 days. Reheat portions in the oven or microwave.

Freezing

Freeze fully baked gratin (cooled) in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Warm in a 350°F (175°C) oven for 20–30 minutes until heated through, or microwave individual portions.

FAQs

1. Can I make this ahead of time?

Yes, assemble the dish and refrigerate unbaked for up to 24 hours, then bake when ready.

2. What are the best potatoes for gratin?

Use starchy varieties like Russet, Maris Piper, or Sebago for a creamy texture.

3. Can I use milk instead of cream?

You can, but the result will be less rich and creamy.

4. Is it necessary to use fresh thyme?

No, but it adds a wonderful earthy aroma—dried thyme can be used in smaller quantities.

5. How thin should the potatoes be sliced?

About 1/8 inch (3 mm) is ideal for even cooking and layering.

6. Can I add meat to the gratin?

Yes, diced ham or cooked bacon work well.

7. Why is my gratin watery?

This can happen with waxy potatoes or insufficient baking time. Stick with starchy potatoes and bake uncovered to reduce moisture.

8. What if I don’t have Gruyère?

Use cheddar, Colby, Havarti, or any good melting cheese.

9. Can I use a food processor to slice potatoes?

Yes, use the slicing attachment for quick, even results.

10. How do I know when it’s done?

The top should be golden and bubbly, and a knife should slide easily through the layers.

Conclusion

Potatoes Gratin is the ultimate comfort food side dish—creamy, cheesy, and irresistibly golden. With just a few simple ingredients and some layering, you can create a rich and flavorful dish that complements almost any meal. Whether you’re cooking for a special occasion or just craving something indulgent, this gratin delivers elegance and satisfaction in every bite. Make it once, and it will surely become a favorite in your kitchen.

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