How to make a half-decent Potato Gratin

Ah, the timeless indulgence of a potato gratin, a dish that embodies comfort, decadence, and culinary mastery.  Here’s a classic, creamy, and cheesy Potato Gratin recipe which comes from anywhere in France or certainly where they grow potatoes! This French-style Gratin Dauphinois is perfect as a side dish or indulgent main.

To embark on this culinary adventure, you shall need the following ingredients:

• 4 large potatoes, preferably Yukon Gold or Russet, peeled and thinly sliced
• 2 cups of heavy cream
• 1 cup of grated Gruyere cheese
• 2 cloves of garlic, minced
• 1 tablespoon of fresh thyme leaves
• Salt and freshly ground black pepper to taste
• A knob of butter for greasing the baking dish

Equipment Needed

• Mandoline or sharp knife (for slicing potatoes)

• Oven-safe baking dish (approx. 9×9 inch or similar)

• Medium saucepan

• Mixing spoon or whisk

• Foil (optional)

• Oven

Cooking & Prep Time

• Prep time: 15 minutes

• Bake time: 60–75 minutes

• Total time: ~1 hour 30 minutes

Preparation

1. Preheat & Prep

• Preheat your oven to 180°C (350°F).

• Butter your baking dish thoroughly.

2. Infuse the Cream

• In a saucepan over medium-low heat, combine:

  • Heavy cream

  • Minced garlic

  • Fresh thyme

  • Salt & pepper

• Warm gently (don’t boil), just until infused and fragrant (~5 minutes).

• Remove from heat and let sit while you prepare the potatoes.

3. Assemble the Gratin

• Layer half of the sliced potatoes evenly in the dish.

• Pour over half of the cream mixture.

• Sprinkle with half the Gruyère.

• Repeat with remaining potatoes, cream, and top with the rest of the cheese.

4. Bake

• Cover loosely with foil and bake for 40 minutes.

• Remove foil and bake for another 20–30 minutes, or until:

  • Potatoes are tender (test with knife)

  • Top is golden and bubbling

Let rest for 10 minutes before serving to allow it to set slightly.

 Serving Suggestions

• Serve alongside roasted meats, green vegetables, or a crisp salad.

• Optional additions: caramelized onions, pancetta, or nutmeg in the cream.

 Nutritional Estimate (Per Serving – 1/4 recipe)

Note: Based on standard estimates. Can vary by potato size and cream brand.