Rich Potato Gratin Recipe
This Rich Potato Gratin recipe layers thinly sliced potatoes with a creamy cheese sauce made from Gruyere cheese, béchamel, and aromatic herbs. Baked to golden perfection with a bubbly cheesy crust, it’s an indulgent and comforting side dish perfect for holiday dinners or special occasions.
- Prep Time: 30 minutes
- Cook Time: 45-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Cheese Sauce
- 3 tbsp all-purpose flour (or gluten-free flour)
- 1 1/2 cups milk (or heavy cream for extra richness)
- 1/2 cup shredded Gruyere cheese (freshly grated)
- 1 pinch ground nutmeg (optional)
- 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
- 3 tbsp unsalted butter
- 1 small onion, minced (about 1/4-inch pieces)
- 1 garlic clove, grated
- Salt and black pepper, to taste
Potato Base
- 1 cup shredded Gruyere cheese (freshly grated)
- 4 lb potatoes, sliced thin (about 1/8-inch thickness)
Instructions
- Prepare Mise en Place and Preheat Oven: Preheat the oven to 350°F. Slice potatoes into thin 1/8-inch rounds using a mandoline or grater for consistency. Mince the onion, grate garlic, chop thyme, and grate Gruyere cheese. Having all ingredients prepped will make the cooking process smooth and efficient.
- Build the Béchamel Base with Aromatics: Melt butter in a saucepan over medium heat. Add minced onion, grated garlic, and thyme, sautéing gently for 3-5 minutes until onion softens but does not brown. This step infuses the butter with rich flavors for the sauce.
- Make the Cream Sauce: Sprinkle flour over the sautéed aromatics and cook for 1 minute, stirring constantly to form a roux. Gradually whisk in milk to avoid lumps, cooking for 1-2 minutes until thickened enough to coat a spoon. Remove from heat and stir in 1/2 cup Gruyere cheese, nutmeg, salt, and pepper until smooth and creamy.
- Layer the Potatoes with Sauce: Butter a baking dish and pour a thin layer of cream sauce on the bottom. Arrange half of the sliced potatoes in overlapping layers, then pour half the remaining sauce over them. Add remaining potatoes in another layer and cover with the rest of the sauce, making sure to fill any gaps for even cooking.
- Bake and Finish the Gratin: Sprinkle 1 cup shredded Gruyere cheese evenly over the top. Bake at 350°F for 45-60 minutes until potatoes are tender and top is golden. For a deeper crust, broil for 2-3 minutes, watching carefully to avoid burning. Let rest 10 minutes before serving to set the layers and enhance creaminess.
Notes
- You can prepare the gratin the night before and bake it fresh the following day to save time; just keep it covered in the fridge to prevent oxidation.
- Alternatively, bake it fully, then reheat with an extra layer of cheese the next day for convenience.
- Use a mandoline for thin, even potato slices to ensure consistent cooking.
- For extra richness, substitute milk with heavy cream in the sauce.
- Keep an eye on the gratin during broiling as cheese can burn quickly.
Keywords: potato gratin, scalloped potatoes, Gruyere cheese gratin, creamy potato casserole, French side dish, baked potato slices
Find it online: https://cookwithlea.com/rich-potato-gratin-recipe/
