Traditional Potato Gratin

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Creamy, cheesy, and irresistibly golden on top, Traditional Potato Gratin is a timeless comfort dish that brings warmth to every bite. This French-inspired classic layers thinly sliced potatoes in a luscious garlic-infused cream sauce, baked until tender and bubbling with melty cheese. Whether served as a rich side for a holiday feast or a cozy main dish with a crisp salad, its flavor and texture never fail to satisfy.

The beauty of this gratin lies in its simplicity — humble ingredients like potatoes, cream, and cheese come together in a way that feels luxurious. The top becomes beautifully caramelized, giving you that crave-worthy crust, while the inside remains creamy and melt-in-your-mouth soft. Perfect for impressing dinner guests or indulging in a quiet night of comfort food.

Why You’ll Love This Traditional Potato Gratin

• Rich, velvety texture with a crisp, golden top layer
• Uses pantry staples and simple ingredients
• A show-stopping side dish for holidays or gatherings
• Can be made ahead and reheated beautifully
• Customizable with herbs, cheeses, or add-ins like caramelized onions

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Preparation Phase & Tools to Use

To make Traditional Potato Gratin with ease and finesse, the right tools make a difference. You’ll need a sharp mandoline or knife to slice the potatoes evenly and thinly — this ensures uniform cooking. A large ovenproof baking dish is essential to allow even heat distribution and enough room for layers. A saucepan is needed to prepare the infused cream, while a whisk helps create a smooth sauce. Finally, use a spatula or spoon to layer and spread the mixture evenly.

Using these tools streamlines your prep and guarantees a smooth cooking process, making the results that much more delicious.

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Preparation Tips

Always choose starchy potatoes like Yukon Gold or Russets for the best creamy consistency. Peel and slice the potatoes to about 1/8 inch thickness to cook evenly; a mandoline helps keep slices uniform. Warm your cream with garlic and herbs before layering to infuse extra flavor into every bite. Don’t skimp on seasoning between layers—a pinch of salt and freshly cracked pepper goes a long way. And most importantly, bake covered at first to soften the potatoes, then uncover to brown the top beautifully.

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Ingredients for this Traditional Potato Gratin

• 2 ½ pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
• 2 cups heavy cream
• 1 cup whole milk
• 3 cloves garlic, minced or smashed
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon ground nutmeg (optional but recommended)
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 ½ cups shredded Gruyère cheese (or a mix of Gruyère and Parmesan for extra flavor)
• 2 tablespoons unsalted butter, for greasing the baking dish

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Step 1: Preheat and Prepare Your Baking Dish

Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter to prevent sticking and add flavor to the edges. This step is crucial for that golden crust on the sides.

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Step 2: Infuse the Cream Mixture

In a medium saucepan over medium heat, combine the heavy cream, milk, garlic, thyme, salt, pepper, and nutmeg. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 5 minutes to allow the garlic and thyme to infuse their flavors. Remove from heat and set aside.

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Step 3: Slice the Potatoes

Using a mandoline or a very sharp knife, slice the potatoes thinly and evenly. They should be about 1/8 inch thick. Even slices ensure that they cook uniformly and layer nicely.

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Step 4: Assemble the Layers

Arrange one-third of the potato slices in an even layer on the bottom of the prepared dish. Pour one-third of the cream mixture over the potatoes and sprinkle with a portion of the shredded cheese. Repeat the layers two more times, ending with a generous layer of cheese on top.

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Step 5: Bake Covered, Then Uncovered

Cover the baking dish with foil and bake in the preheated oven for 40 minutes. This will allow the potatoes to cook through without the top burning. After 40 minutes, remove the foil and continue baking for another 25-30 minutes, or until the top is golden and bubbly, and a knife slides easily through the layers.

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Step 6: Rest Before Serving

Once baked, remove the dish from the oven and let it rest for at least 10-15 minutes before serving. This resting time helps the gratin set and makes it easier to slice and serve without falling apart.

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Notes

Traditional Potato Gratin is all about the balance between creamy softness and that beautiful golden crust. Choosing the right potato is key—starchier varieties like Russets or Yukon Golds deliver the best results. Pre-warming the cream and seasoning between each layer ensures even flavor. For extra richness, a touch of Parmesan mixed with Gruyère can take this dish to the next level. Letting the gratin rest after baking is essential for achieving perfect slices that hold their shape.

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Watch Out for These Mistakes While Cooking

• Using the wrong potatoes: Waxy potatoes won’t break down into a creamy texture. Stick with starchy varieties.
• Skipping the seasoning: Under-seasoned potatoes lead to bland results. Salt and pepper each layer.
• Slicing too thick or unevenly: Thick or inconsistent slices can result in uneven cooking.
• Not letting the cream infuse: Raw garlic and herbs can overpower the dish. Simmering the cream is essential.
• Forgetting to cover initially: Baking uncovered from the start may burn the top before the potatoes cook through.

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Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover the dish with foil and bake at 350°F (175°C) until warmed through. You can also microwave individual portions, but the oven helps retain the original texture better. Avoid freezing, as the cream-based sauce may separate and alter the dish’s consistency.

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Estimated Nutrition

Per serving (based on 8 servings)

• Calories: 390 kcal
• Protein: 9 g
• Fat: 25 g
• Saturated Fat: 15 g
• Carbohydrates: 33 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 410 mg
• Cholesterol: 85 mg

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Frequently Asked Questions

How thin should I slice the potatoes?

Aim for slices about 1/8 inch thick. A mandoline slicer helps ensure even and thin cuts, which cook more uniformly.

Can I use milk instead of cream?

You can substitute with half-and-half, but using only milk will result in a thinner, less rich sauce. Cream is ideal for texture and flavor.

What’s the best cheese to use for gratin?

Gruyère is traditional, but you can blend it with Parmesan or sharp cheddar for different flavor profiles.

Can I prepare this ahead of time?

Yes! Assemble the gratin, cover it tightly, and refrigerate up to a day ahead. Bake just before serving for best results.

Is this dish gluten-free?

Yes, it’s naturally gluten-free as long as your cheese and dairy products are verified gluten-free.

Can I add other vegetables?

Yes, thin layers of caramelized onions, leeks, or even spinach can be added between the potato layers for variety.

Why did my gratin turn out watery?

Using low-starch potatoes or skipping the simmer step on the cream may cause a watery texture. Also, avoid washing sliced potatoes, as this removes surface starch that helps thicken the sauce.

How do I get the top extra crispy?

Remove the foil in the last 25–30 minutes of baking and place the dish under the broiler for 2-3 minutes at the end, if needed.

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Conclusion

Traditional Potato Gratin is a comforting, elegant dish that blends simple ingredients into something truly special. Whether it’s served at a holiday table or alongside a weekday roast, it delivers creamy layers, cheesy richness, and a crisp golden top that everyone loves. Follow the steps carefully, season well, and let the dish rest before serving—then get ready for rave reviews from every bite.

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