To some, a gratin is a gratin is a gratin. We beg to differ. There’s quite the indulgent art to slicing the potatoes just the right thickness so as to become perfectly tender, to finding the perfect proportion of heavy cream to cheese, and to ensuring the time in the oven is just right so the surface of the gratin turns just the perfect shade of irresistible golden brown. In our opinion, this indulgent version not only defines but embodies the term “old-fashioned potato gratin.” Taste and experience it for yourself.–Renee Schettler Rossi
What’s the difference between scalloped potatoes and potato gratin?
Both scalloped potatoes and potato gratin are made with obscene amounts of dairy goodness. Scalloped potatoes are typically made with cream and not a lot else. Potato grain is made with a cheese sauce…and then there’s more cheese usually blanketed atop. We love both.
Old-Fashioned Potato Gratin
Ingredients
- 4 russet potatoes
- 1 garlic clove, crushed and peeled
- 1 tablespoon (1/2 oz) unsalted butter, at room temperature
- Kosher salt and freshly ground white pepper
- 3 tablespoons freshly grated Comté cheese, (or substitute Gruyère or Asiago)
- 3 tablespoons freshly grated Parmigiano-Reggiano
- 1 1/2 cups heavy cream
Instructions
- Adjust the oven rack to the top third position and preheat the oven to 350° F (176° C).
- Peel the potatoes and slice them crosswise about 1/8 to 1/4 inch thick. Place the potato slices in a bowl of cold water so they don’t discolor.
- Meanwhile, firmly rub the garlic clove all over the bottom and sides of a 10-inch gratin dish to coat it with the garlic juices. Allow to dry for a few minutes, then rub the bottom and sides of the dish with the butter.
- Drain the potatoes and pat them dry. Arrange a layer of potatoes in a slightly overlapping fashion, like a splayed deck of cards, in the bottom of the gratin dish. Season with a good dash of salt and pepper and a little of each of the two cheeses. Continue layering the potatoes and cheese in this fashion, seasoning each layer and finishing with the cheese (you should have at least 3 layers). Drizzle the cream along the sides of the dish, so as not to displace the cheese.
- Place the potato gratin, uncovered, in the oven and bake for 1 to 1 1/4 hours, or until the cream has been absorbed and the top is crisp and golden.
- Let stand for 10 minutes before serving.
Notes
In Advance Advice
The peeled potatoes can sit, submerged in cold water, on the counter for a few hours. You can also assemble the gratin, cover it, and refrigerate it for anywhere from a few hours to overnight before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This old-fashioned potato gratin is about as basic as it gets. It also looks as good as it tastes. It’s easy to prepare, sets up perfectly, and has just the right amount of cheesy goodness. It’s difficult to resist tasting before it leaves the kitchen, but your presentation of this attractive dish will suffer for it if you do.
If you want to avoid the possibility of spillage, you can add the cream just before adding the salt, pepper, and cheese to the top of your final layer. The four russets I used weighed about 1 1/2 to 2 pounds total. Using them, this recipe fit my 10-inch gratin dish perfectly.
What’s not to love about this old-fashioned potato gratin recipe? It’s easy, delicious, and just plain good-looking! There’s nothing complicated about this, which makes it perfect for a dinner party or holiday table.
Into the oven and, an hour or so later, out comes perfection—a crisp, delectable cheese topping over creamy potato slices. What I really love about this is the potato slices don’t turn into mushy potatoes, but rather hold their shape and delicate taste.
I have made potatoes gratin many times before, but for some reason, THIS recipe is truly the best one ever! The potato slices do not become like wet noodles. The cheese does not overpower the potato. Just right! I Love it, my family and my dinner guests always love it and sometimes there are no “encores”–boo hoo! (we do not say leftovers in my house). Solution? Make two. Delicious just the way it is. Thank you for posting this recipe to remind me to keep it in my repertoire! .
IrishHeart, you’ve reserved a warm cockle in my heart with that comment. I love this recipe and make it a million times during the cooler months. Well, I exaggerate. Not a million times, just a couple of hundred thousand.
Potato gratin in my opinion is the grounding/anchor to a meal. Always familiar
and always flavorful but never competes. I adore some sliced fennel in mine.
I double dare you to forgo the cheese and make Potato Dauphinois (Potato Gratin without the cheese). It is fabulous … no cheese… just potatos, garlic, butter (for greasing the sides of the gratin/casserole dish) and whipping cream. YUMMY! And low in calories of course like all YUMMY dishes. Well…. maybe not THAT low in calories but certainly lower than Potato gratin with cheese. Great as a side to protein for dinner or as a simple lunch with a salad.
Truth be told, Soupcon, we love a proper dauphnois, too. Or at least I do. Love it. I hide the leftovers in the back of the fridge so I can crisp them up in a skillet the next morning–you know how the edges of the potatoes sort of turn golden brown and all crackly?–and have it with eggs sunnyside up. I suppose a little prosciutto draped on the side would be lovely, too. Many thanks for the reminder, appreciate it!