Potato gratin
A creamy baked potato dish that smells of home and French tradition. Thin slices of potato are gently warmed in cream with garlic and nutmeg, then baked until the center is soft and the top turns lightly golden. The method uses simple ingredients and the result works as a rich side for roast meats or fish, and it also stands on its own with a crisp green salad.
Ingredients:
- 600 g potatoes
- 20 g butter, melted
- 125 ml heavy cream or light cream about 12% fat
- 125 ml milk
- 1/4 tsp grated nutmeg
- 1 medium onion
- 2 garlic cloves
- salt and pepper
Recipe steps:
- Heat the oven to 180 °C or 160 °C with fan, which is about 350 °F or 320 °F with fan.
- Peel the potatoes and slice them very thin, about 2 to 3 mm.
- Butter a baking dish of roughly 1 liter capacity.
- Warm the cream with the milk, pressed garlic, salt, pepper and the nutmeg in a small saucepan over medium heat until it just reaches a simmer, then take it off the heat.
- Layer the potato slices and finely sliced onion in the buttered dish so the top layer is potatoes.
- Pour the hot cream mixture evenly over the potatoes and place the dish in the oven. Bake for about 45 minutes until the potatoes are tender.
- Serve hot as a stand-alone dish or as a side to meat.
Technique and ingredients:
Waxy or all-purpose potatoes work best. They hold their shape yet release a little starch that helps the cream thicken naturally. Aim for even thin slices so everything cooks at the same pace. Do not rinse the potatoes for long after peeling, the surface starch helps the sauce come together into a smooth texture. Briefly warming the milk and cream with garlic, salt, pepper and nutmeg blends the flavors and speeds up baking because the potatoes start with a hot base. Grease the dish with butter and build the layers with onion in between. Pour in part of the cream mixture as you layer and finish with a potato top so the surface turns nicely golden. Cover the dish for the first part of baking to soften the center, then uncover near the end so the color develops and the liquid reduces to a silky consistency.
Variations and ideas:
The basic version is clean and elegant. For a richer taste scatter a small handful of finely grated cheese over the top before finishing the bake. Emmental, Gruyère or Parmesan each bring a slightly different character. A few thyme leaves or a little rosemary add a gentle herbal line. You can render diced bacon and tuck it between the layers for a subtle smoky note. For a lighter feel use a bit more milk and a little less cream and let the potato starch do more of the thickening. Some families skip the onion and lean on garlic and nutmeg only, while others dot a few thin slices of butter between layers for an extra plush center. Thin slices and even pouring are the keys to a tender middle and a golden top.
Serving and storage:
Serve the gratin hot and let it rest for a few minutes after it comes out of the oven. The sauce settles and the slices cut more cleanly. It pairs naturally with roast chicken, pork with pan drippings or a juicy piece of fish. As a main course it shines with a bowl of crunchy salad and a simple dressing. Store leftovers in a sealed container in the fridge. Reheat covered in the oven so the top does not dry out and add a spoonful of milk if needed to restore creaminess. Gentle reheating on the stovetop with a lid also works. The flavor deepens by the next day and the potatoes stay pleasantly tender.
