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Potato Gratin Recipe

Course: Side Dish
Total Time: Under 2 Hours
Skill Level: Easy
Cost: Inexpensive
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 Potato Gratin

Photo by: Joseph De Leo

There is no more sinful, simple, and satisfying combination in the world than a good gratin of sliced potatoes and nutty Gruyère cheese. With a dish of this in the oven or on the table, it will be of little concern how frightful the weather is outside. Let it snow!

Yield: Makes 6 to 8 servings

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2½ pounds (8 to 10) russet potatoes, peeled and very thinly sliced
  • Salt and freshly ground black pepper to taste
  • 8 ounces Gruyere cheese, shredded
  • 1 large egg
  • 1 cup milk
  • 1 cup heavy or whipping cream


1. Preheat the oven to 375° F.

2. Butter the bottom and sides of a 13 × 9 × 2-inch gratin dish. Then, scatter the minced garlic over the bottom.

3. Make a single layer of potato slices in the dish, season with salt and pepper, and sprinkle with a few tablespoons of cheese. Repeat the layers until all the potatoes are used.

4. Whisk together the egg, milk, and cream; pour this mixture over the potatoes. Sprinkle all the remaining cheese on top.

5. Bake until the potatoes are tender and the top is bubbling and golden brown, about 1 hour. Serve piping hot.

© 1990 Sarah Leah Chase

Nutrients per serving (% daily value)

This recipe serves 8. Nutritional information includes 1/8 teaspoon of added salt per serving.

382kcal (19%)
363mg (36%)
28mg (47%)
246mcg RAE (8%)
109mg (36%)
428mg (18%)
15g (74%)
25g (38%)
1mg (7%)

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