Potato Gratin

Rating: 3.46 stars
264 Ratings
  • 5 star values: 60
  • 4 star values: 66
  • 3 star values: 85
  • 2 star values: 41
  • 1 star values: 12

In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg. A sprinkling of grated Gruyere cheese on top becomes gooey in the oven. Using a mandoline creates thin slices, which helps the gratin cook more evenly.

Martha Stewart Living, January 2010

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Read the full recipe after the video.

Recipe Summary test

Servings:
6
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Ingredients

Directions

  • Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper. Remove from heat.

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  • Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and transfer to prepared dish. Gently push potatoes down, and pour cream mixture from bowl over top. Sprinkle with Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.

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Reviews (11)

264 Ratings
  • 5 star values: 60
  • 4 star values: 66
  • 3 star values: 85
  • 2 star values: 41
  • 1 star values: 12
Anonymous
Rating: 5 stars
04/02/2018
This is my go to recipe for Potato Gratin. Comes out perfect every time. Always a crowd pleaser, and easy!
Anonymous
Rating: 5 stars
01/01/2018
I also added thyme. I thought it was rich and delicious.
Anonymous
Rating: Unrated
04/11/2015
Very tasty. I added fresh thyme to the cream and added a middle layer of parmesan (and top of parmesan instead). With a doubled recipe, it needed an additional ~30 mins to soften the potatoes.
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Anonymous
Rating: Unrated
06/12/2013
Love it! I'll make this for a party I'm going to this week. I made a similar recipe not so long ago, kind of a simple potato tart which follows the same principle as for this cute muffin tin appetizer. Here it is: http://gourmandelle.com/potato-and-cheese-tart-tarta-de-cartofi-cu-branza/
Anonymous
Rating: Unrated
09/19/2012
sounds yummmy
Anonymous
Rating: Unrated
09/02/2012
Out of this world!!!
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Anonymous
Rating: Unrated
10/30/2011
A perfectly DELICIOUS recipe... hard to please husband has declared! He'd like the topping a bit crispier... so reheating the leftovers, i'll leave it in a bit longer, i guess....
Anonymous
Rating: Unrated
01/12/2011
Tasty potato side dish! The only change I made was different cheese toppings and somewhat thicker potato slices hence a longer baking time. Getsalot, I baked this dish uncovered.
Anonymous
Rating: Unrated
10/12/2010
Really, really good. I was surprised at how good it was given how few ingredients it has. You can see my results here: http://marthaandme.wordpress.com/2010/04/08/warm-potato-salad-with-goat-cheese/
Anonymous
Rating: Unrated
05/19/2010
Does anyone know if this dish is cooked covered or uncovered???
Anonymous
Rating: Unrated
03/29/2010
Delicious, best I have ever tasted. Didn't leave that overly full feeling so many potato casseroles do. We will be serving this at Easter and every chance we get!
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