Potato Gratin Recipe

I love this potato gratin recipe. It infuses tender Yukon Gold slices with heavy cream, whole milk, garlic, nutmeg, pepper, and salt. Gruyere elevates the flavor while it transforms into a golden, layered masterpiece. Indulgent comfort food that is both classic and refreshingly satisfying. I savor every delicious, creamy mouthful.

I want to share my favorite Potato Gratin recipe that’s become a staple in my kitchen for family dinners and special gatherings like Thanksgiving or New Year’s Eve. I start with 2 lbs of thinly sliced Yukon Gold potatoes, layering them in a well-greased dish using 2 tbsp of unsalted butter.

Then I mix together 2 cups heavy cream with 1 cup whole milk, add in 2 minced garlic cloves, 1 tsp salt, 1/2 tsp freshly ground black pepper, and a 1/4 tsp sprinkle of grated nutmeg. I then cover the layers with 1 cup of grated Gruyere cheese which adds a wonderful Swiss twist.

This dish is not only an interesting side dish for work parties and autumn meals, but it also packs calories and nutrients from dairy and potatoes which help give you energy throughout the day. I hope you enjoy this easy DIY classic as much as I do.

Why I Like this Recipe

I like this recipe because it gives me that rich, creamy goodness that makes me feel super cozy when I eat it. The heavy cream and whole milk mix together real nice and make the potatoes soak up all that flavorful liquid, which is just amazing. I also love the way the garlic and nutmeg add a little kick of spice without overpowering the dish, and it kinda makes it stand out from regular cheesy potatoes. Lastly, when it bakes, I can’t get enough of that golden, bubbly cheese topping that makes every bite feel like a treat.

Ingredients

Ingredient Quantities

• 2 lbs potatoes, thinly sliced (use Yukon Gold if possible)
• 2 cups heavy cream
• 1 cup whole milk
• 2 garlic cloves, minced (or pressed)
• 1 tsp salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp grated nutmeg
• 1 cup grated Gruyere cheese
• 2 tbsp unsalted butter (for greasing the baking dish)

How to Make this

1. Preheat your oven to 375°F and grease a baking dish using the 2 tbsp of unsalted butter.

2. Thinly slice 2 lbs of Yukon Gold potatoes and layer them evenly in the dish.

3. In a bowl, mix together 2 cups heavy cream, 1 cup whole milk, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp grated nutmeg.

4. Pour the cream and milk mixture over the potato layers so all the slices get some good soak.

5. Sprinkle 1 cup grated Gruyere cheese evenly on top of the potatoes.

6. Make sure everything is spread out well then put it in the preheated oven.

7. Bake it for about 60 minutes; you want to see the potatoes become tender and the top get a nice golden color.

8. Once done, take it out and let it cool for 10 minutes before serving so it sets up a bit.

Equipment Needed

1. Oven
2. Baking dish
3. Knife or mandoline slicer
4. Mixing bowl
5. Measuring cups
6. Measuring spoons
7. Cheese grater
8. Spatula

These are the basic utensils you need to follow the recipe.

FAQ

• Q: Can I use other potatoes than Yukon Gold?
  
  A: Sure, you can use other starchy potatoes, but Yukon Gold tends to give the best creamy texture in the gratin.
• Q: Can I substitute the Gruyere cheese for another type?
  
  A: Yes, you can try cheddar or even a mix of cheeses if you like a different flavor, but Gruyere gives a great melt and taste.
• Q: Do I have to use both heavy cream and whole milk?
  
  A: Not really, if you dont have heavy cream you can use more whole milk but the dish might be less rich then before.
• Q: How do I know if my potato gratin is done?
  
  A: The dish should be bubbling along the edges and the top slightly browned, plus a fork should easily pierce the potatoes.
• Q: Can I prepare the gratin ahead of time?
  
  A: Yeah, you can prepare it in advance and keep it in the fridge, but make sure to bring it to room temperature before baking so it cooks evenly.

Potato Gratin Recipe Substitutions and Variations

• Heavy cream substitution: You can use half and half if you want a lighter option that still gives a creamy texture even though it might not be as rich.
• Whole milk substitution: Unsweetened almond milk or soy milk works great if you need a dairy free alternative or just want to switch it up.
• Gruyere cheese substitution: Swiss or Emmental cheese can be used instead for a similar nutty flavor, though it might slightly change the taste.
• Unsalted butter substitution: Olive oil is a good substitute for greasing the dish if you’re out of butter or need a non-dairy alternative.

Pro Tips

1. Make sure the potato slices are about the same thickness so they cook evenly – otherwise some bits might get overdone while others stay hard.
2. When you mix the cream with the garlic and spices, give it a good stir to let all the flavors mingle. This little step makes a big difference.
3. If youre a fan of extra flavor, you can add a pinch more salt or even a small sprinkle of extra garlic to suit your taste.
4. Don’t rush the cooling stage; letting it sit for about 10 minutes after baking helps it firm up and makes serving easier.