How to Make a Classic Potato Gratin

The word "gratin" refers to the browned crust that forms on a dish when cooked under high heat, not to a dish cooked with cheese, as many people assume. A classic potato gratin, or gratin dauphinoise, is an irresistible dish that every home chef should have in their repertoire. Follow these easy instructions to make a classic potato gratin.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 lbs. yukon gold or russet potatoes, peeled
• 3 cups heavy cream
• Freshly grated nutmeg
• 2 cloves of garlic, peeled
• Salt & pepper
• 3/4 cup gruyere cheese, optional

1. Preheat the oven to 400 F.

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 3 quart baking dish. If using, sprinkle the surface with cheese.

5. Cook for approximately 40 minutes. The top should turn a beautiful brown, the potatoes should be tender, and the cream will have thickened, but still appear liquidy.

6. Remove from the oven and allow 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

• Be careful if using a mandolin to slice potatoes. Take care to avoid bringing your fingers close to the fine blade.