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.
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 495 kcal
- 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
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 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.
Amount Per Serving
Calories 495 Calories from Fat 279
% Daily Value*
Saturated Fat 19g95%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Vitamin A 1184IU24%
Vitamin C 13mg16%
* Percent Daily Values are based on a 2000 calorie diet.
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.
Janet Barton says
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!!
How many are served with this gRatin recipe?
Janet Barton says
It should serve 6-8 people.
Melo Hogan says
I stumbled upon your blog and this recipe! We had it for dinner tonight and it was a huge success! Thank you! <3
I'm so glad you stumbled upon me. thanks for the comment.
It's the gruyere, baby!
Steven Barton says
The fragrance alone makes the gratin a winner!
As you wish……
Cheryl Lyon says
Yummy. Can you add a potato label to make it easier to find? I know, I ask a lot!
You're a true foodie, Megan.
Megan Trueblood says
The potato gratin won hands down!
have you ever tried frosted flakes on funeral potatoes…Or Captain crunch? Trust me you'd change your mind
Tiffany Ann says
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!!!!!