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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Potatoes Gratin

[heart_this] · Nov 23, 2020 · 55 Comments

Potato Gratin

Classic melt in your mouth potatoes in a creamy cheese sauce!

Potatoes are one of my guilty pleasures… whether it’s a plate of crispy fries, or a huge serving of mashed potatoes, there is just something that is so irresistible about them! One absolutely magical way to enjoy potatoes is in a potato gratin, which is basically thinly sliced potatoes in a creamy sauce smothered in plenty of melted cheese! Yum!!! There are many variations of potato gratin with the central item being the cream sauce which is generally either full (heavy/whipping) cream sauce or a béchamel sauce which is a sauce made with butter and milk that is thickened with flour. The full cream sauce is more decadent and the bechamel is a little lighter and both are simply amazing! I like to season the sauce with onions, garlic, thyme and a pinch of nutmeg along with some cheese. Speaking of cheese, potato gratin has plenty of cheese, with some melted into the sauce and more sprinkled on top before baking! Gruyere is a great option for the cheese but any cheese that melts well will work including cheeses like: mozzarella, cheddar, havarti, swiss, etc. Feel free to choose your favourite cheese or even a combination of cheeses! It takes a bit of time to slice all of the potatoes (I like to use an mandoline) and arranging them all but once that’s done you just throw it into the oven and wait while all of the cream and cheese melts right into the potatoes

Potato Gratin
Potato Gratin
Potato Gratin
Potato Gratin
Potato Gratin
Add bacon!

Potato Gratin
Potato Gratin

Potato Gratin
Potato Gratin

Potato Gratin

Prep Time: 20 minutes Cook Time: 1 hour 10 minutes Total Time: 1 hour 30 minutes Servings: 8

Classic melt in your mouth potatoes in a creamy cheese sauce!

ingredients
  • 3 tablespoons butter
  • 1 small onion, finely diced
  • 1 clove garlic, minced/grated
  • 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
  • 3 tablespoons flour (gluten-free for gluten-free)
  • 1 1/2 cups milk
  • 1 1/2 cups guyere cheese, shredded
  • 1 pinch nutmeg (optional)
  • salt and pepper to taste
  • 4 pounds potatoes, thinly sliced
directions
  1. Melt the butter in a pan over medium heat, add the onion and cook until tender, about 3-5 minutes.
  2. Add the garlic and thyme and cook until fragrant, about a minute.
  3. Sprinkle in the flour, mix well and cook until it starts to turn lightly golden brown, about a minute.
  4. Add the milk and cook until the sauce thickens, about 1-2 minutes.
  5. Reduce the heat, add 1/2 cup of the cheese, mix and let it melt into the sauce before adding the nutmeg and seasoning with salt and pepper to taste.
  6. Spread some of the sauce over the bottom of a large baking dish (or cast iron pan) and place the potatoes in with sauce between each layer. (I like to dip each slice into the sauce as I place them into the pan.)
  7. Pour any remaining sauce over the potatoes in the pan, sprinkle on the remaining cheese.
  8. Bake in a preheated 350F/180C oven until the potatoes are tender, about 45-60 minutes.
Option: Replace the milk and flour with heavy/whipping cream!
Option: Use your favourite melting cheese, like swiss, mozzarella, havarti, cheddar, etc.
Option: Add another cheese like parmesan, asiago, pecorino romano, etc.
Option: Add bacon!
Note: When I arrange the potatoes in a more vertical fashion, such as the ones in the photos, I dip the slices of potato into the sauce as I place them in the pan. If I am going for a more horizontal version, I place a single layer of potatoes down in the baking dish, spread some sauce on top, followed by another layer of potatoes, sauce, etc.
Nutrition Facts: Calories 341, Fat 13g (Saturated 7g, Trans 0.4g), Cholesterol 37mg, Sodium 170mg, Carbs 45g (Fiber 5g, Sugars 4g), Protein 11g

Nutrition by: Nutritional facts powered by Edamam
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Food, French, Gluten-free, Recipe, Side Dish, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Ciao Chow Linda says

    February 7, 2009 at 2:57 am

    Kevin – I don’t think you even needed the bread crumbs. It looks scrumptious just as is. and perfect with the ham.

    Reply
    • Susan Wisecup-Agbedzinu says

      November 25, 2020 at 11:24 am

      I see nothing in the recipe about bread crumbs. Maybe…

      Reply
  2. Sharon says

    February 7, 2009 at 3:03 am

    I must be honest, I have never tried my potatoes like this before. Thanks Kevin!

    Reply
  3. Rita says

    February 7, 2009 at 3:22 am

    Love it! Huuummm…

    Reply
  4. Paula says

    February 7, 2009 at 3:29 am

    Mmmm … looks great. I think I’d prefer it without the breadcrumbs. I love ham and potatoes! YUM!

    Reply
  5. Elra says

    February 7, 2009 at 3:32 am

    Oh delicious, I love potato gratin. Such a classic French dish.
    Cheers,
    Elra

    Reply
  6. Anonymous says

    February 7, 2009 at 4:49 am

    I have seen them..and now seems like having some..yum

    Reply
  7. Jan says

    February 7, 2009 at 5:12 am

    Mmmm Yum – cheese and potatoes. Looks luverly!

    Reply
  8. mikky says

    February 7, 2009 at 5:48 am

    this is something that’s gonna be my side dish pretty soon… 🙂

    Reply
  9. Cakebrain says

    February 7, 2009 at 6:49 am

    Eeek! my nemesis: potatoes! You are sorely tempting me to break my low-carb diet with this potato dish! I love this dish so much and you’ve hit my weak-spot right now…it looks so creamy delicious!

    Reply
  10. PG says

    February 7, 2009 at 8:14 am

    Looks so delicous! I love potato gratin. Your recipe looks wonderful I like the use of gruyere a lot. I’m sure it gave a wonderful taste. yum yum!

    Reply
  11. Rosa's Yummy Yums says

    February 7, 2009 at 9:02 am

    thta’s exactly my kind of gratin! it looks extremely good!

    Cheers,

    Rosa

    Reply
  12. Sylvie says

    February 7, 2009 at 10:09 am

    What a great looking gratin. I don’t often make it, but I always enjoy eating it.

    Reply
  13. pigpigscorner says

    February 7, 2009 at 11:03 am

    I love my potatoes this way. Looks so good!

    Reply
  14. Lydia (The Perfect Pantry) says

    February 7, 2009 at 1:43 pm

    Note to self: do not read recipes for cheese-y potatoes before breakfast….

    Reply
  15. lisaiscooking says

    February 7, 2009 at 2:02 pm

    Those are some gorgeous potatoes, and that cheese! Looks great.

    Reply
  16. Judy says

    February 7, 2009 at 2:51 pm

    Who doesn’t love warm, creamy, cheesy potatoes?

    Reply
  17. Brilynn says

    February 7, 2009 at 3:37 pm

    I’ve had scalloped potatoes on the brain for a while now, I definitely need to make some…

    Reply
  18. Joanne says

    February 7, 2009 at 3:42 pm

    The last gratin I made used goat cheese intead of gruyere, but I think I may have to try this cheese and compare! Great side dish. And I really like that you’re putting the serving number now, it really helps me scale how much your recipes will make.

    Reply
  19. chuck says

    February 7, 2009 at 4:31 pm

    Kevin, Potatoe au Gratin is my favorite way to make potatoes. I just love the creamy and cheesy flavors. What a stunning photo!

    Reply
  20. Jennifer says

    February 7, 2009 at 6:09 pm

    Mmmm! My mom often made ham and potato scallop for Sunday dinners when I was little. I love the crunchy potato bits. Total comfort food.

    Reply
  21. Katrina says

    February 7, 2009 at 8:05 pm

    Those look SO good! Please come cook at my house. I’ll bake you anything you want! 😉

    Reply
  22. Gloria says

    February 7, 2009 at 11:12 pm

    Beautiful pictures Kevin and look so tasy! Gloria

    Reply
  23. meeso says

    February 8, 2009 at 12:09 am

    Potatoes and cheese, what could be better!!!

    Reply
  24. Cheryl says

    February 8, 2009 at 12:54 am

    Kevin, that looks delicious! truly amazing!

    Reply
  25. Sara says

    February 8, 2009 at 1:01 am

    You really can’t go wrong with potatoes au gratin, they’re one of husband’s favorite dishes.

    Reply
  26. Karen says

    February 8, 2009 at 1:32 am

    I would love to have a purse and shoes the color of that beautiful cheese! LOL

    Reply
  27. Pam says

    February 8, 2009 at 2:05 am

    That gorgeous gratin certainly didn’t need any bread crumbs.

    Reply
  28. Leslie says

    February 8, 2009 at 2:32 am

    oMG..I saw these potatoes and it instantly brought me back to childhood! My mom used to make these all the time!!

    Reply
  29. giz says

    February 8, 2009 at 4:43 am

    We seem to be on similar taste wave lengths. I love scalloped potatoes and today I decided to make a combo of sweet and russet scalloped potatoes.

    Reply
  30. Helene says

    February 8, 2009 at 7:39 am

    I totally love your meal, especially those potatoes Kevin.

    Reply
  31. Nirvana says

    February 8, 2009 at 11:08 am

    I love potatoes au gratin so much that I have been known to have it for breakfast 🙂 Delicious looking pictures, I will have to make these very soon!

    Reply
  32. Angela says

    February 8, 2009 at 12:32 pm

    Running out of bread crumbs may have been a blessing — that burnt look is amazing! What a terrific recipe. Thanks!

    Reply
  33. Bren says

    February 8, 2009 at 6:22 pm

    ooh ur au gratin looks much like the best one i’ve ever had when I was in France two years ago.

    Reply
  34. Hayley says

    February 8, 2009 at 9:17 pm

    I have to make these for my sister. She buys that gross box mix all the time, and I bet they don’t compare one bit to these. Thanks!

    Reply
  35. Manger La Ville says

    February 9, 2009 at 3:41 am

    These look like the perfect potatoes gratin. You would make the french proud. The top layer looks soooo good.

    Reply
  36. Cooking and the City says

    February 9, 2009 at 11:27 am

    yum I loove potato gratin! Kevin yours looks so good 🙂

    Reply
  37. Ingrid says

    February 9, 2009 at 4:42 pm

    Oh, man but that looks so goood. I’ve yet to meet a potato dish that I don’t love especially one with onions. It also helps to that I’m starving right now. Great photo!!!!
    ~ingrid

    Reply
  38. Anonymous says

    February 10, 2009 at 3:48 am

    probably my most favorite food on earth! YUM!

    Reply
  39. nithya at hungrydesi says

    February 10, 2009 at 5:03 pm

    You have some very yummy looking vegetarian dishes…just discovered you through Serious Eats.

    Reply
  40. Jamie says

    February 12, 2009 at 9:13 am

    Wow! Gorgeous!

    Reply
  41. Michelle says

    February 12, 2009 at 3:32 pm

    Any foodie worth his salt won’t be able to resist your gratin!

    Hmmm, adding bacon to the lot starts to sound like a tartiflette. Just add Brie on top. You know where to look for a recipe. 😉

    Reply
  42. mycookinghut says

    February 14, 2009 at 6:15 pm

    Potatoes au Gratin… yum… such a classic

    Reply
  43. Jeanne says

    February 16, 2009 at 11:27 pm

    Cheesy potatoes are always a winner – this is a favourite in our house! Looks fab 🙂

    Reply
  44. Shelly says

    March 15, 2013 at 2:32 am

    and 4 years later someone is still benefiting from you sharing your art 🙂 thank you!
    i searched through several recipes for au gratin potatoes and wanted to make it authentic with the cream. i didn't have gruyere, but used chedder/colby instead and it turned out sooooo tasty! we finished the whole dish and talked about how good it was the rest of the night!
    a definite keeper in my recipe box!!!
    btw- i had to bake it more like 45-1hr. for the potatoes to become tender. (i did slice them thinly by hand)

    Reply
  45. alissa says

    November 24, 2020 at 10:15 am

    I am going to try this version instead of my normal one for Thanksgiving this week – it sounds amazing! Thanks for sharing, Kevin!

    Reply
  46. TvH says

    December 15, 2020 at 12:09 pm

    This looks amazing, you are such a good cook. Thank you so much for sharing with us.

    Reply
  47. Nico says

    January 4, 2021 at 4:21 pm

    Made this for Christmas lunch 2020. I made a couple of changes based on what I had. I used gouda cheese instead of gruyere and added some mustard powder and cayenne as I always do when making a cheese sauce. It was the best thing on the table. Delicious.

    Reply
  48. Marlo says

    September 15, 2022 at 2:16 pm

    Do you think this could be made the day before needed?

    Reply
    • kevin says

      September 19, 2022 at 9:10 am

      You can make this ahead and then reheat it when ready!

      Reply
  49. Amy says

    November 24, 2022 at 11:23 am

    Just prepared this dish and am about to place in the oven. The sauce is incredible! Can’t wait to dig into these for our Thanksgiving feast. Thanks for a great recipe!

    Reply
  50. Nikki says

    December 9, 2022 at 5:46 pm

    If using a mandoline, what thickness did you use? This looks delicious!

    Reply
  51. Betty says

    January 2, 2023 at 8:54 am

    Did anyone actually MAKE this recipe? People comment on how beautiful it looks, but I would like to know how it tastes.

    Reply

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