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Recipe

Classic Potato Gratin

Scott Phillips

Servings: six to eight.

A simple marriage of potatoes and cream, this side dish transforms in the oven into a nutty, rich, satin-textured casserole that’s way more than the sum of its commonplace parts. It’s the perfect complement to both fancy main dishes, like rack of lamb or beef tenderloin, and homey dishes, like roast chicken or meatloaf.

Ingredients

  • 2 lb. Yukon Gold or russet potatoes, peeled
  • 3 cups whipping or heavy cream
  • 1 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper
  • Generous pinch of freshly grated nutmeg
  • 2 cloves garlic, peeled and smashed
  • 3/4 cup finely shredded Gruyère, Emmental, or Comté

Nutritional Information

  • Nutritional Sample Size based on eight servings without cheese
  • Calories (kcal) : 400
  • Fat Calories (kcal): 300
  • Fat (g): 33
  • Saturated Fat (g): 21
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 120
  • Sodium (mg): 280
  • Carbohydrates (g): 23
  • Fiber (g): 2
  • Protein (g): 4

Preparation

  • Heat the oven to 400°F. Using a very sharp knife or a mandoline, carefully cut the potatoes into 1/8-inch slices (no thicker).
  • Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally (very gently with a rubber spatula so you don’t break up the slices).
  • When the cream boils, pour the mixture into a 2-1/2- or 3-qt. baking dish. If you don’t want a tender but garlicky surprise mouthful, remove and discard the garlic cloves. Shake the dish a bit to let the slices settle and then sprinkle the surface with the cheese.
  • Bake in the hot oven until the top is deep golden brown, the cream has thickened, and the potatoes are extremely tender when pierced with a knife, about 40 minutes. Don’t worry if the dish looks too liquidy at this point; it will set up as it cools a bit. Before serving, let the potatoes cool until they’re very warm but not hot (at least 15 minutes) or serve them at room temperature.

Reviews

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Reviews (56 reviews)

  • litlfilly | 12/18/2020

    Agree with Bonita. I have been making this version since it was published. It is foolproof and delicious.

  • BonitaSprings | 12/17/2020

    This is the only potato gratin recipe I use. Have been making it for years and it is a huge favorite of family and guests. I am always requested to bring this dish regardless of what is being served for the main entree. Easy and delicious. I use more cheese than the recipe calls for and resting the dish is a must. Leftovers cold are great too!

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