How to Make a Classic Potato Gratin

Sliced potatoes become tender when baked in cream.

The word "gratin" refers to the browned crust that forms on a dish when cooked under high heat. A classic potato gratin, or gratin dauphinoise, is an irresistible dish that every home chef should have in her repertoire. With ingredients like potatoes and cheese, and relatively simple instructions, a classic potato gratin is easy to master.

Things You'll Need

• 2 pounds yukon gold or russet potatoes, peeled
• 3 cups heavy cream
• Freshly grated nutmeg
• 2 cloves of garlic, peeled
• Salt and pepper
• 3/4 cup gruyere cheese or grated Parmesan cheese

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.

2. Using a mandolin or a very sharp knife, slice the potatoes into 1/8-inch slices.

3. In a large saucepan, heat the cream, garlic, a pinch of nutmeg, and a dash of salt and pepper. Add the potatoes and bring the mixture to a low boil. Stir gently.

4. Once you have reached a steady boil, remove the garlic and pour the mixture into a greased three-quart baking dish. Sprinkle the surface with the cheese.

5. Bake the potatoes in the oven for approximately 40 minutes. The top should turn a beautiful brown, the potatoes should be tender and the cream will have thickened slightly.

6. Remove the dish from the oven and allow it to sit uncovered for at least 15 minutes. The gratin will thicken and set as it stands. Gratin dauphinoise is best served warm or at room temperature.

Tips & Warnings

• Exercise caution when using a mandolin to slice potatoes. Take care to avoid bringing your fingers close to the fine blade.

References

• Fine Cooking: Classic Potato Gratin
• Food Network: Scalloped Potato Gratin