Potatoes Gratin

Potatoes Gratin, also known as Gratin Dauphinois, is a creamy, cheesy, and decadent dish that brings warmth and comfort to any meal. This classic French side dish features thinly sliced starchy potatoes layered with rich, full-fat cream, aromatic garlic, and plenty of melty cheese. It’s baked to perfection until the top is golden and crispy, making it the perfect complement to a variety of main courses.

The beauty of Potatoes Gratin lies in its simplicity—just a handful of ingredients come together to create a luxurious and satisfying dish. Whether you’re serving it for a holiday gathering, family dinner, or a special occasion, this dish is sure to impress. It’s a crowd-pleaser that delivers maximum flavor with minimal effort, and the creamy texture combined with the crunchy, cheesy top will have everyone coming back for more.

This Potatoes Gratin recipe is easy to follow and uses ingredients that are likely already in your kitchen. With the right combination of cheese, cream, and seasoning, it’s a dish that will quickly become a favorite at your table.

Why You’ll Love This Recipe

1. Creamy and Comforting: The rich cream and cheese create a velvety texture that is comforting and indulgent.
2. Simple Ingredients: Made with just a few ingredients, this dish is simple to prepare and doesn’t require any special skills.
3. Cheesy Goodness: The freshly grated gruyere cheese (or your favorite cheese) melts into the potatoes, creating a mouthwatering golden crust on top.
4. Versatile: Potatoes Gratin pairs beautifully with a wide range of meats, from roast chicken to beef and lamb.
5. Perfect for Special Occasions: It’s an elegant dish that’s great for holidays, gatherings, or dinner parties.

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Ingredients

For the Potatoes Gratin:

• Full-fat cream
• Garlic cloves (minced)
• Unsalted butter (melted)
• Starchy potatoes (Russet, Sebago, Maris Piper)
• Salt
• Pepper
• Gruyere cheese (or other cheeses like colby, cheddar, havarti, or tasty)
• Fresh thyme leaves (optional but highly recommended)

Variations

• Different Cheeses: Swap out gruyere for other cheeses like cheddar, colby, havarti, or even parmesan for different flavor profiles.
• Add Garlic and Herbs: Increase the garlic or add herbs like rosemary or sage for a fragrant twist.
• Make it Lighter: For a lighter version, you can substitute the cream with half-and-half or milk, but note that the texture may be slightly different.
• Add Protein: You can add cooked chicken, bacon, or sausage for a heartier dish.
• Vegan Version: For a vegan version, use a non-dairy cream and cheese alternative.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or a similar size ovenproof dish with butter.

Step 2: Prepare the Potatoes

Peel the potatoes and slice them into very thin rounds, about 1/8 inch thick. A mandoline slicer can help achieve uniform slices.

Step 3: Make the Cream Mixture

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the full-fat cream, salt, and pepper, and bring the mixture to a simmer. Once the cream is heated through, remove it from the heat.

Step 4: Layer the Potatoes

Arrange a layer of potato slices at the bottom of the prepared baking dish. Pour a portion of the cream mixture over the potatoes and sprinkle with grated cheese. Repeat the layers of potatoes, cream, and cheese until you’ve used up all the ingredients, finishing with a layer of cheese on top.

Step 5: Bake

Cover the dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and continue baking for another 20-30 minutes, or until the potatoes are tender and the top is golden and bubbly.

Step 6: Let it Rest

Remove the gratin from the oven and let it rest for 5-10 minutes before serving. This allows the cream to set and the flavors to meld together.

Step 7: Serve

Serve your delicious Potatoes Gratin as a side dish to accompany your main meal. Garnish with fresh thyme leaves, if desired.

Tips for Making the Recipe

• Slice Potatoes Evenly: Use a mandoline slicer for even, thin potato slices to ensure they cook uniformly.
• Use Starchy Potatoes: Russet, Sebago, or Maris Piper potatoes work best for this recipe as they create the desired creamy texture.
• Don’t Skip the Resting Time: Allow the gratin to rest after baking to help set the cream and make it easier to serve.
• Cover with Foil: Covering the gratin with foil during the first phase of baking helps to steam the potatoes, ensuring they cook evenly.
• Check for Tenderness: Test the potatoes with a fork to ensure they’re tender before removing the gratin from the oven.

How to Serve

• With Meat: Potatoes Gratin pairs beautifully with roast chicken, beef, pork, or lamb. Serve it as a side dish for a comforting and hearty meal.
• With Vegetables: It’s also great with roasted or steamed vegetables, adding a rich, creamy contrast to the veggies.
• For Holidays: Serve it at Thanksgiving, Christmas, or any festive occasion for a touch of indulgence.
• With Salad: Pair with a light salad to balance out the richness of the gratin.

Make Ahead and Storage

Storing Leftovers

Store any leftover Potatoes Gratin in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing

Potatoes Gratin can be frozen before or after baking. To freeze before baking, assemble the dish and cover it tightly with plastic wrap and aluminum foil. Bake directly from frozen, increasing the cooking time by 15-20 minutes. To freeze after baking, allow the gratin to cool completely, then wrap tightly and store in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.

Reheating

Reheat leftover gratin in a 350°F (175°C) oven until hot, about 15-20 minutes. You can also reheat individual portions in the microwave.

FAQs

1. Can I use other types of potatoes?

Yes, other starchy potatoes like Sebago or Maris Piper will work well in this recipe.

2. Can I make Potatoes Gratin ahead of time?

Yes, you can prepare the gratin a day or two in advance and refrigerate it before baking. Just bake it as directed when you’re ready to serve.

3. Can I use low-fat cream?

For the best results, it’s recommended to use full-fat cream for a rich, creamy texture. Low-fat options may not provide the same luxurious mouthfeel.

4. How do I make the gratin more cheesy?

If you love cheese, feel free to increase the amount of cheese you use, or mix in additional varieties of cheese like cheddar or havarti.

5. Can I add herbs to the gratin?

Fresh thyme is a great addition, but you can also experiment with rosemary, sage, or even a little nutmeg for additional flavor.

6. Can I make this dish gluten-free?

Yes, this recipe is naturally gluten-free as it does not require flour or breadcrumbs. Just ensure that your cheese is gluten-free.

7. Can I add vegetables to this gratin?

Yes, you can add sautéed onions, mushrooms, or spinach to the gratin for extra flavor and texture.

8. How do I know when the gratin is done?

The gratin is done when the potatoes are tender (check with a fork) and the top is golden brown and bubbly.

9. Can I freeze Potatoes Gratin?

Yes, you can freeze it either before or after baking. Ensure it is tightly wrapped to prevent freezer burn.

10. Can I make this dish vegan?

Yes, you can make a vegan version by using non-dairy cream and vegan cheese alternatives.

Conclusion

Potatoes Gratin is a timeless and comforting dish that’s perfect for any occasion. With creamy layers of potatoes, garlic, thyme, and melted cheese, this recipe delivers on flavor and texture. Whether you’re hosting a special dinner, celebrating a holiday, or simply craving a cozy meal, this indulgent dish will surely satisfy. Easy to prepare and versatile, Potatoes Gratin is a dish your family and friends will ask for time and time again.

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