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Classic Potato Gratin

Classic Potato Gratin

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  • 1 tablespoon unsalted butter, room temperature
  • 2 medium shallots, quartered through root ends
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon thyme leaves, plus more
  • 4 pounds russet potatoes, scrubbed, very thinly sliced on a mandoline
  • 3 ounces Gruyère, finely grated
  • 1 ounce Parmesan, finely grated

Recipe Preparation

  • Preheat oven to 325°. Cut 1 garlic clove in half and rub the inside of a 3-qt. shallow baking dish with cut sides. Smear butter all over inside of dish. Bring shallots, cream, salt, pepper, 1 Tbsp. thyme, and remaining 4 garlic cloves to a simmer in a small saucepan over low heat; cook until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.

  • Arrange potato slices in prepared dish, fanning out a handful at a time and placing in dish at an angle (this ensures every scoop will have tender potatoes from the bottom and crisp edges from the top). Shingle as you work until bottom of dish is covered. Tuck smaller slices into any gaps to fill. Pour cream mixture over potatoes and cover dish tightly with foil. Bake potatoes until tender and creamy, 60–75 minutes. Let cool.

  • Place rack in highest position; heat broiler. Remove foil and top potatoes with Gruyère and Parmesan. Broil until cheese is bubbling and top of gratin is golden brown, 5–10 minutes. Serve topped with more thyme leaves.

  • Do Ahead: Gratin can be baked 1 day ahead. Cover and chill. Bring to room temperature before broiling.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 340 Fat (g) 23 Saturated Fat (g) 14 Cholesterol (mg) 80 Carbohydrates (g) 29 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 7 Sodium (mg) 590

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Reviews SectionI DO NOT recommend plunging the potatoes in water. It helps add to creaminess if you leave the starches from slicing on the potato. Just slice some on the mandolin, layer, then slice more as you shingle them into the pan. They shouldn't turn brown with this method.Good flavor. I need a bigger dish.AnonymousCharlotte, NC04/09/20I made this for Christmas this year and it's fantastic.. Super delicious, easy, and everyone loved it. It presents really nicely as well (if you spend the time to layer the slices).I thought I would want the skin removed but it adds an wonderful bit of texture to the already crispy parmigiano-reggiano. Definitely use the good stuff in terms of gruyere and parm. As for trivial complaints about potatoes browning, that's should've been a no brainer. Anyone that's ever cut up their own potatoes for french fries or anything has seen this happen. Just put them in water or ignore it. It doesn't change the flavor or taste. Not every recipe needs to include every single common sense thing. I didnt' have a mandoline and cut every slice by hand and didn't run into this issue at all. Prep your infused cream sauce first then slice your potatoes. Don't let them oxidize but even if they do, it's only a slight pink and you shouldn't see it at all when they're layered and covered with the sauce and cheese.Non-anonymousfk you12/25/19This dish absolutely SLAPS! It was honestly so easy to make and the result was so delicious. I didn't even have a mandoline. Just put the tates in water as you slice. Everyone at friends Christmas loved it. Ignore the cheese portions- put as much cheese as your heart desires! PS. Claire is queen.Brandon McculloughSalt Lake City12/15/19Spectacular recipe—and really beautiful when finished. I followed the recipe to the letter and agree that you may want to mitigate your potatoes browning after slicing for a prettier end result. Definitely tilt the potatoes as described—the crispy and tender contrast is so enjoyable.There is one important step missing from this recipe. Even if you are super fast with the mandolin and fanning the potatoes out in the pan, the potatoes will turn dark color rapidly. If I make this again, I would plunge the potato slices in cold water until I had all four pounds done, then quickly fan them out in a casserole. Otherwise, the recipe was very good especially if you use the best Parmesan Reggiano and Gruyere.AnonymousNewport Beach, Ca04/22/19Great recipe! I would extend the bake time by about 10 minutes to get my potatoes really soft but that's my preference. Definitely recommend - don't skimp on the gruyere!ammar.amir.aznanNorthern California11/26/18Oh my goodness - this was absolutely spectacular! Didn't change a thing. Was so beautiful and tasted out of this world - one of our guests took a picture of it! Absolutely make this!Amy BuehlerTown & Country, MO12/16/17

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