Potato Gratin Recipe
Why Potato Gratin is My Ultimate Comfort Food
There’s something about potato gratin that feels like a warm hug on a plate. It’s one of those dishes I turn to when I need something cozy, indulgent, and guaranteed to put a smile on my face. The combination of creamy potatoes, melted cheese, and a perfectly golden crust is pure magic.
My Love for Potato Gratin
I still remember the first time I tasted homemade potato gratin. It was a chilly evening at a family gathering, and the moment I took my first bite, I knew I had discovered something special. The layers of tender potatoes, rich cream, and melted cheese created the perfect balance of comfort and indulgence. The crispy, golden-brown top added just the right amount of crunch, making every forkful irresistible. Ever since that day, it has become a must-have in my kitchen—whether I’m preparing a cozy weeknight meal for my family or looking for a dish that will wow guests at a holiday dinner.
What Makes It So Special?
Potato gratin isn’t just another cheesy potato bake—it’s a dish that brings people together. It’s that side dish that disappears first at potlucks, the one everyone asks for at Thanksgiving, and the one I find myself craving on a cold evening. The best part? It’s surprisingly simple to make, yet it tastes like something from a fancy restaurant.
I love experimenting with different cheeses—Gruyère for a nutty flavor, Parmesan for a salty kick, or classic Cheddar for extra creaminess. And when that bubbling, golden-brown top comes out of the oven? Pure perfection.
When to Enjoy It
For me, potato gratin isn’t just for special occasions. It’s the perfect side for steak nights, roast chicken dinners, or even as a meal on its own (yes, I’ve totally had a plate of potato gratin for dinner). It’s that kind of soul-satisfying comfort food that never gets old.
If you haven’t tried making it yourself, trust me—you should. There’s nothing better than that first creamy, cheesy forkful. 😍
Potato Gratin Recipe
Equipment
- 1 Square Baking Tray or baking dish
- 1 oven
- 1 saucepan
Ingredients
- 1800 g potato sliced
- 600 g onion
- 10 sprig rosemary chopped
- 600 ml cooking cream
- 300 ml milk
- 300 g parmesan cheese powder
- 150 g cheddar cheese grated
- 6 cloves garlic chopped
- 1 pinch nutmeg
- salt,black pepper
Instructions
- Thinly slice the potatoes using a mandoline slicer to ensure all slices are even.
- Add rosemary to the cream and gently heat it. Once heated, strain out the rosemary.
- Sauté onions and garlic, then add milk and cream. Bring to a boil for 5-10 minutes.
- Season with salt and pepper to taste, then remove from heat and allow to cool. Once cooled, strain and mix with the potatoes.
- Arrange the potatoes in the baking dish, layering them with Parmesan and Cheddar cheese.
- Cover the dish with aluminum foil and bake at 180°C (350°F) for 1 hour and 20 minutes. (or until the potatoes are tender, time can vary depending on thickly the potatoes are sliced).For the last 10-15 minutes, remove the foil to allow the top to brown and crisp up. Enjoy!
Notes
- Use the Right Potatoes: Choose waxy potatoes like Yukon Gold or Russet for the perfect texture. They hold their shape well and become tender without falling apart during baking.
- Thinly Slice the Potatoes: The key to a smooth, creamy gratin is slicing the potatoes thinly and evenly. Use a mandoline slicer for precision and consistency.
- Infuse the Cream: For extra flavor, infuse your cream with garlic, thyme, or rosemary before pouring it over the potatoes. Simmer the cream with your chosen herbs and spices, then strain them out before using.
- Layer the Gratin: Don’t just throw everything in a dish—layer the potatoes with cream and cheese. This ensures each bite is perfectly balanced, with creamy potatoes and melty cheese in every layer.
- Cheese Combo: Mix cheeses for the best flavor. Gruyère, Parmesan, and Cheddar are all excellent choices. Gruyère adds nuttiness, Parmesan brings saltiness, and Cheddar adds creaminess.
- Don’t Skip the Crispy Top: The best part of any gratin is the crispy, golden-brown top. Broil it for a few minutes at the end to get that perfect crunch, but keep an eye on it so it doesn’t burn!
- Rest Before Serving: Let the gratin rest for 10-15 minutes after it comes out of the oven. This helps the layers set and makes serving much easier.
