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You are here: Home / Recipes / Side Dishes / Potato Gratin

Potato Gratin

April 4, 2010 Updated November 8, 2017 14 Comments

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You will notice that this Potato Gratin recipe has fewer ingredients than the Potato Casserole and I think it takes less time to prepare.  I generally have all the ingredients on hand.  It’s a recipe that I can make last minute without having to have purchased special ingredients for the recipe. 
The recipe calls for russett potatoes (I have used Yukon Gold), milk, heavy cream, white onion, garlic, Gruyere Cheese (Swiss cheese works as well), salt, white pepper, nutmeg.
Peel and cut potatoes.  Not too small or they’ll turn mushy. 
You will need about 8 cups of chopped potatoes.
Put potatoes, milk and cream in a large pot. 
Add chopped onions.
Add the chopped garlic.
Add the salt.
…and the white pepper.
Add some fresh grated nutmeg.  Oh my!  I LOVE fresh grated nutmeg.  If you have never used freshly grated nutmeg, turn off your computer right now and go to the store and by “whole nutmeg”.  That stuff in a can doesn’t compare.
Bring all of the ingredients to a simmer over medium heat.
Bring to a rolling simmer, stirring every now and then so the potatoes don’t stick to the bottom of the pan because they will.
Simmer for 15 minutes.  The starch in the potatoes will start to thicken the sauce.  Remove from heat.
Spread half of the potatoe mixture in a buttered baking dish.   Baking dish:  Emile Henry from France.  LOVE it!
Sprinkle half of the Gruyere cheese over the potatoes.
Spoon the remaining potato mixture over the cheese layer.
Sprinkle remaining cheese mixture on top.  Place gratin in a 400 degree preheated oven and bake for about 30 minutes or until the potatoes are bubbling and the cheese has started to brown.
Remove from oven.
I like to sprinkle the gratin with a bit of fresh parsely that has been chopped.  I really like to garnish with fresh herbs.  Besides brightening up a dish, it adds a fresh flavor. 
Potato Gratin.  I served this with pan seared halibut and a salad made of fresh spring greens.  It was one delicious meal.
And the winner of my potato throwdown is…?       The french potato gratin.  Hands down.  Was there any question in your mind which one I’d like the most?  Please.  Because I knew that I would be bias, I brought in two hungry young single adult males to taste my potato dishes.  First they tried the “funeral potatoes” and agreed that they were pretty good.  Brandon said, “wow, these are good and I’ve had some pretty raunchy funeral potatoes”. 
Then, the two polished off half of the potato gratin.  No kidding.  Ryan admitted that there was “no contest” between the two.  Potatoes simmered in cream and Gruyere?  How can you go wrong?
I’m anxious to hear your response.  Try the potato throwdown.  Go ahead bash me for my beliefs on funeral potatoes.  I’ve been pursecuted for my beliefs on food before.  It won’t be a first.
Potato Gratin
8 cups russet potatoes, peeled and cut into chunks
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 cup onion, sliced
1 tablespoon garlic, chopped
2 teaspoons kosher salt
1/4 teaspoon white pepper
1/4 teaspoon fresh grated nutmeg
1 cup Gruyere cheese (can use Swiss cheese)
Preheat oven to 400 degrees.  Butter a 4-quart baking dish and set aside.  Bring potatoes, milk, cream, onion, garlic, salt, white pepper and nutmeg to a simmer.  Simmer on medium-low for 15 minutes.  
Layer half of the potatoes in the bottom of prepared baking dish.  Sprinkle with half of the cheese.  Repeat with remaining potatoes and cream/milk sauce.  Sprinkle with remaining cheese.  Bake, uncovered, for 30 minutes or until the potatoes are cooked through and the cheese is beginning to brown.  Remove from oven and sprinkle with fresh chopped parley, if desired.  
   
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Filed Under: Side Dishes Tagged With: Sides dishes

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Comments

  1. Valerie says

    April 7, 2021 at 2:41 am

    I made these for the second time on Sunday and boy are they good. When I told my sister I wasn’t making traditional funeral potatoes for Easter, she was disappointed…at first. In the end she loved them and so did everyone else. I had a lot of people ask me for the recipe. Gruyere and cream is where it is at. And I personally love that they are just lightly cheesy. Thanks for another great recipe.

    Reply
    • Janet Barton says

      April 8, 2021 at 2:01 am

      Oh Valerie, I’m so proud of you!!!! Potato gratin is far cheaper, easier, and faster than Funeral Potatoes any day. Thank you for making my day!!

      Reply
  2. Michele says

    October 12, 2019 at 11:20 am

    How many are served with this gRatin recipe?

    Reply
    • Janet Barton says

      October 14, 2019 at 10:39 pm

      It should serve 6-8 people.

      Reply
  3. Melo Hogan says

    October 19, 2012 at 4:01 am

    I stumbled upon your blog and this recipe! We had it for dinner tonight and it was a huge success! Thank you! <3

    Reply
    • Janet@simplysogood says

      October 19, 2012 at 4:13 am

      I'm so glad you stumbled upon me. thanks for the comment.

      Reply
  4. Janet@simplysogood says

    August 2, 2010 at 3:50 pm

    It's the gruyere, baby!

    Reply
  5. Steven Barton says

    August 2, 2010 at 5:29 am

    The fragrance alone makes the gratin a winner!

    Reply
  6. Janet@simplysogood says

    June 14, 2010 at 5:21 pm

    As you wish……

    Reply
  7. Cheryl Lyon says

    June 14, 2010 at 4:07 am

    Yummy. Can you add a potato label to make it easier to find? I know, I ask a lot!

    Reply
  8. Janet says

    April 9, 2010 at 3:19 pm

    You're a true foodie, Megan.

    Reply
  9. Megan Trueblood says

    April 9, 2010 at 3:35 am

    The potato gratin won hands down!

    Reply
  10. matthew says

    April 5, 2010 at 4:52 pm

    have you ever tried frosted flakes on funeral potatoes…Or Captain crunch? Trust me you'd change your mind

    Reply
  11. Tiffany Ann says

    April 4, 2010 at 5:38 am

    ya know.. I've never been a fan of either one of those. But if I had to choose, I would agree with you and go with The Gratin!!!!!

    Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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