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Luxurious Potato Gratin

Servings: 6 to 8

Rich with cream and butter, and aromatic with herbs and garlic, this gratin uses a French way of cooking potatoes that transforms the everyday tuber into an indulgent treat. It’s a classic dish that never fails to please.


  • 1-1/2 oz. (3 Tbs.) unsalted butter
  • 3 cups heavy cream
  • 4 sprigs fresh flat-leaf parsley
  • 4 peppercorns
  • 2 sprigs fresh thyme
  • 2 3-1/2-inch-long strips lemon peel
  • 1 bay leaf
  • 1 clove garlic, smashed
  • Juice of 1 lemon
  • 3 lb. waxy potatoes (about 8 medium or 6 large Yukon Golds)
  • 2 large shallots, finely chopped (about 1/2 cup)
  • Kosher salt and freshly ground black pepper
  • Olive oil, as needed

Nutritional Information

  • Calories (kcal) : 480
  • Fat Calories (kcal): 330
  • Fat (g): 37
  • Saturated Fat (g): 23
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 115
  • Sodium (mg): 210
  • Carbohydrates (g): 35
  • Fiber (g): 3
  • Sugar (g): 4
  • Protein (g): 5


  • Position a rack in the center of the oven, and heat the oven to 400°F. Grease a 3-qt. gratin dish with 1 Tbs. of the butter.
  • Put the cream, parsley, peppercorns, thyme, lemon peel, bay leaf, and garlic in a medium saucepan over medium heat. Bring to a gentle boil, and then turn off the heat and set aside, covered, for 30 minutes.
  • Fill a large bowl with cold water, and add the lemon juice. Peel the potatoes, and using a sharp knife or mandoline, cut into 1/8-inch-thick slices. Put the potatoes in the lemon water, and set aside for 15 minutes.
  • Drain the potato slices and pat dry. Layer the potato slices in the buttered gratin dish, sprinkling each layer with a little of the chopped shallot and seasoning each layer with 3/4 tsp. salt and pepper to taste. Continue to layer, gently pressing down on the potatoes to ensure even layers, until you have used all the potatoes and shallots. You should end up with about 7 layers.
  • Strain the infused cream into another medium saucepan, season with 1/2 tsp. salt and 1/4 tsp. pepper, and bring to a boil over medium-high heat. Pour the hot cream evenly over the potatoes, pushing on the slices gently with a wooden spoon to distribute the sauce.
  • In a small saucepan, melt the remaining 2 Tbs. butter, and pour it in an even layer over the potatoes. Put the gratin dish on a large rimmed baking sheet, and bake until golden-brown, 60 to 70 minutes. If the gratin begins to brown too quickly, cover with a sheet of oiled foil. Let rest for at least 20 minutes, and then slice and serve.


Rate or Review

Reviews (5 reviews)

  • rantal243 | 01/10/2020

    I made as directed but added 4oz of grated Gruyere cheese sprinkled evenly between layers. After straining the herbs from the cream, I poured the cream directly. I'm not sure what benefit one derives from boiling the cream again. In any event, it was delicious.

  • downsbem | 01/06/2020

    My husband and I made this - easy to make with the extra set of hands and if you have a mandoline slicer. I did NOT sprinkle the amount of salt between layers in the recipe and it still came out delicious. The shallots in between the layers give a subtle oniony hint. I didn't refrigerate it - just popped it right into the oven. It was delicious with roast chicken and fresh green beans. We will definitely make this again.

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