• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Side Dishes / Potato Gratin

Potato Gratin

April 4, 2010 Updated March 5, 2023 14 Comments

123 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
 
 
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 russet potatoes (I have used Yukon Gold), milk, heavy cream, white onion, garlic, Gruyere Cheese (Swiss cheese works as well), salt, white pepper, and 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 parsley 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.

 

0 from 0 votes
Print

Potato Gratin

Course Side Dish
Cuisine French
Keyword potato gratin, potatoes, potatoes gruyere
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 495 kcal
Author Janet Barton

Ingredients

  • 8 cups russet potatoes peeled and dice 1/2-inch cubes
  • 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

Instructions

  1. Preheat oven to 400 degrees.  Butter a 4-quart baking dish and set aside. 

  2. Bring potatoes, milk, cream, onion, garlic, salt, white pepper, and nutmeg to a simmer.  Simmer on medium-low for 15 minutes.

  3. Layer half of the potatoes in the bottom of the prepared baking dish.  Sprinkle with half of the cheese.  Repeat with remaining potatoes and cream/milk sauce.  Sprinkle with the 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 parsley, if desired.

Nutrition Facts
Potato Gratin
Amount Per Serving
Calories 495 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 19g95%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 99mg33%
Sodium 982mg41%
Potassium 1025mg29%
Carbohydrates 43g14%
Fiber 3g12%
Sugar 7g8%
Protein 15g30%
Vitamin A 1184IU24%
Vitamin C 13mg16%
Calcium 369mg37%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
 
 

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Side Dishes Tagged With: Sides dishes

Previous Post: « Dark Chocolate Crepe Cake Step # 3 Chocolate Ganache
Next Post: The Best Funeral Potatoes »

Reader Interactions

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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

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.

Read More »

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • Kalamata olive fouggase on marble with dipping sauce Kalamata Olive and Rosemary Fougasse with Fresh Herb and Pepper Dipping Oil
  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk
  • Round focaccia bread topped with an arrangement of fresh herbs on a cloth and bread board No-knead Herb Focaccia Bread
  • Several chocolate drop cookies on white background Chocolate Drop Cookies
  • Cherry Cola Glazed Ribs
  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade
  • overhead shot of no-knead Dakota Bread on a blue cloth No-Knead Dakota Bread
  • Stacked Strawberry Rhubarb Almond Crumble Bars on a white cloth Strawberry Rhubarb Crumble Bars
  • Lemon Curd Ice Cream in bread pan with spoon Lemon Curd Ice Cream

Latest on Instagram

simplysogood

Fresh seasonal made-from-scratch recipes 🍋

Janet Barton
🍞🥕🌻 Rise and shine with a slice of wholes 🍞🥕🌻 Rise and shine with a slice of wholesome goodness! 🍞🥕🌻 ⁠
.⁠
This No-Knead Breakfast Bread is loaded with dried fruit, shredded carrots, pumpkin, and sunflower seeds, making it the perfect way to start your day. ⁠
.⁠
Each bite is packed with flavor, nutrients, and a dash of homemade love. ⁠
⁠
.⁠
 The recipe link is in my bio⁠
.⁠
#homemadebread #breadrecipes
Start your day on a colorful and nutritious note w Start your day on a colorful and nutritious note with this vibrant Chia Beet Grapefruit Juice! ❤️‍🔥I can’t think of a better vegetable to use for a detox drink than earthy beets. ⁠
.⁠
Beets are loaded with vitamins and minerals and give our bodies antioxidant and anti-inflammatory protection. ⁠
.⁠
Grapefruit juice has a high concentration of antioxidant vitamin C, polyphenols and lycopene.  I added chia seeds for extra protein and fiber.⁠
.⁠
👉️Get the recipe link in my bio ⁠
.⁠
#juice #beets #detox ⁠
🥰Crunchy, nutty, and irresistibly delicious! Th 🥰Crunchy, nutty, and irresistibly delicious! These homemade Coconut Chocolate Peanut Butter Nut Bars are a true delight for your taste buds😘⁠
.⁠
👉️Get the recipe link in my bio⁠
.⁠
#snacks #homemadetreats
Sweet, tangy, and oh-so-refreshing! ⁠ .⁠ These Sweet, tangy, and oh-so-refreshing! ⁠
.⁠
These Lemon Curd Ginger Ice Cream Sandwiches are the perfect summer treat. ⁠
.⁠
Get ready to take a bite of pure happiness! 🍋❄️ ⁠
.⁠
👉️GET THE RECIPE LINK IN MY BIO ⁠
⁠
#frozentreats #lemoncurdicecream #icecreamsandwiches
Feasting on the irresistible tangy-sweet goodness Feasting on the irresistible tangy-sweet goodness of Cherry Cola Glazed Ribs. ⁠
.⁠
Fall-off-the-bone spareribs baked in the oven until tender then finished on the grill with a sweet glaze. ⁠
.⁠
A finger-licking BBQ experience that hits all the right notes. 🍒🍖✨⁠
👉️The recipe link is in my bio!⁠
.⁠
#ribs #easyrecipes
Beetroot Butter Avocado Toast is perfect for using Beetroot Butter Avocado Toast is perfect for using up the many loaves of sourdough bread you might be baking. ⁠
.⁠
 It’s smooth and creamy and spreads beautifully over toasted bread layered with slices of avocado, and pickled red onions, and topped with microgreens.  I’m drooling.⁠
.⁠
👉️The recipe link is in my bio. ⁠
.⁠
#breakfast #easyrecipes ⁠
⁠
Starting the day with a flaky and buttery delight—French croissants that transport me straight to Paris. 🥐✨ ⁠
.⁠
The recipe link is in my bio⁠
.⁠
#MorningIndulgence #CroissantLove #brunchgoals
Herb Roasted Chicken - A comforting classic that n Herb Roasted Chicken - A comforting classic that never fails to satisfy. ⁠
.⁠
Rubbed with fresh herbs, lemon, garlic, and grainy Dijon - sooo delicious! Crisp on the outside and juicy on the inside. ⁠
.⁠
 Add root vegetables for a quick and easy one-pan supper just like grandma used to make it.⁠
.⁠
👉️ The recipe link is in my bio⁠
.⁠
#comfortfood #roastchicken #easydinner ⁠
Indulging in the green goodness of homemade basil Indulging in the green goodness of homemade basil pesto! 🌿✨ ⁠
.⁠
The recipe link is in my bio! ⁠
.⁠
#basilpesto #greenpesto #easyrecipes
Load More... Follow on Instagram

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2023 Janet Barton
Privacy Policy