Rich Potato Gratin Recipe
Introduction
Rich Potato Gratin is a comforting dish that layers tender, thinly sliced potatoes with a creamy cheese sauce and a golden crust. This classic French favorite combines aromatic flavors and indulgent textures, perfect for a cozy meal or special occasion.
Ingredients
- 3 tbsp butter
- 1 small onion, minced
- 1 garlic clove, grated
- 1 tsp fresh thyme, chopped or 1/2 tsp dried thyme
- 3 tbsp flour (use gluten-free if desired)
- 1 1/2 cups milk or substitute heavy cream
- 1/2 cup shredded gruyere cheese
- 1 pinch ground nutmeg (optional)
- Salt and black pepper, to taste
- 4 lb potatoes, sliced thin
- 1 cup shredded gruyere cheese
Instructions
- Step 1: Preheat your oven to 350°F. Slice the potatoes into thin 1/8-inch rounds using a mandoline or a slicing blade for even cooking. Mince the onion, grate the garlic, chop the thyme, and grate the gruyere cheese. Prepare all ingredients before starting the sauce.
- Step 2: Melt the butter over medium heat in a saucepan. Add the minced onion, grated garlic, and thyme, sautéing gently for 3-5 minutes until the onion softens and becomes translucent without browning.
- Step 3: Sprinkle the flour over the aromatics and cook for 1 minute, stirring constantly to form a roux. Slowly pour in the milk while whisking vigorously to prevent lumps. Continue whisking for 1-2 minutes until the sauce thickens. Remove from heat and stir in 1/2 cup gruyere cheese, nutmeg, salt, and pepper until smooth.
- Step 4: Butter a baking dish and pour a thin layer of the cream sauce on the bottom. Arrange half the potato slices in overlapping layers and pour half the remaining sauce over them. Repeat with the remaining potatoes and sauce, filling any gaps for even cooking.
- Step 5: Sprinkle the remaining 1 cup of shredded gruyere cheese evenly over the top. Bake at 350°F for 45-60 minutes, until potatoes are tender and the top is golden brown. For a richer crust, broil for 2-3 minutes, watching carefully. Let rest for 10 minutes before serving.
Tips & Variations
- Use a mandoline for uniform potato slices to ensure even cooking.
- Substitute heavy cream for milk for an extra rich sauce.
- Add a pinch of cayenne or paprika to the sauce for a subtle kick.
- Try mixing gruyere with parmesan for a sharper cheese flavor.
- Use gluten-free flour to make it suitable for gluten-sensitive diets.
Storage
Store leftover gratin covered in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through to maintain the creamy texture. Avoid microwaving for best results, as it can make the potatoes mushy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the gratin ahead of time?
Yes, you can assemble the dish and refrigerate it covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What type of potatoes work best for gratin?
Starchy potatoes like russet or Yukon gold are ideal because they become tender and absorb the sauce well without falling apart.
PrintRich Potato Gratin Recipe
This Rich Potato Gratin recipe features layers of thinly sliced potatoes smothered in a creamy, cheesy béchamel sauce made with garlic, onion, thyme, and Gruyère cheese. Baked to golden perfection, this indulgent dish is perfect as a comforting side or a special occasion centerpiece.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6–8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
Scale
For the Aromatic Béchamel Sauce
- 3 tbsp butter
- 1 small onion, minced
- 1 garlic clove, grated
- 1 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)
- 3 tbsp flour (use gluten-free if desired)
- 1 1/2 cups milk (or substitute heavy cream)
- 1/2 cup shredded Gruyère cheese
- 1 pinch ground nutmeg (optional)
- Salt and black pepper, to taste
For the Potato Layers
- 4 lb potatoes, sliced thin (about 1/8-inch thick)
- 1 cup shredded Gruyère cheese
Instructions
- Prepare Mise en Place and Preheat Oven: Preheat your oven to 350°F. Slice the potatoes into thin 1/8-inch rounds using a mandoline or the slicing blade on a box grater for consistency. Mince the onion, grate the garlic, chop the thyme, and grate the Gruyère cheese. Having everything ready ensures a smooth cooking process.
- Build the Béchamel Base with Aromatics: Melt the butter over medium heat in a saucepan. Add the minced onion, grated garlic, and thyme, sautéing gently for 3-5 minutes until the onion softens and becomes translucent. This step infuses the butter with flavor without browning, creating a layered sauce base.
- Make the Cream Sauce: Sprinkle the flour over the aromatic butter mixture and cook for 1 minute, stirring constantly to create a roux and cook out the raw flour taste. Slowly pour in the milk while whisking vigorously to prevent lumps. Continue whisking for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat, then stir in the 1/2 cup Gruyère cheese, nutmeg, salt, and pepper until the cheese is fully melted and the sauce is smooth.
- Layer the Potatoes with Sauce: Butter a baking dish and pour a thin layer of the cream sauce on the bottom. Arrange half the sliced potatoes in an overlapping pattern over the sauce, then pour half of the remaining sauce on top. Add the remaining potatoes in another overlapping layer and pour the remaining sauce evenly, filling all gaps to ensure even cooking.
- Bake and Finish the Gratin: Sprinkle the remaining 1 cup of shredded Gruyère cheese evenly over the top layer. Bake the gratin at 350°F for 45-60 minutes, until the potatoes are tender when pierced with a knife and the top is lightly golden brown. For a deeper crust, broil for an additional 2-3 minutes, watching closely to avoid burning. Let the gratin rest for 10 minutes before serving to set the layers for a creamier texture and easier portioning.
Notes
- Use a mandoline or sharp knife to ensure uniform potato slices for even cooking.
- Substitute heavy cream for milk to make the gratin richer.
- Fresh thyme adds brighter flavor, but dried thyme works well if necessary.
- Allow the gratin to rest after baking to let the sauce thicken and layers set.
- Watch carefully during broiling as the cheese can burn quickly.
- Gluten-free flour can be used to make this dish gluten-free.
Keywords: potato gratin, scalloped potatoes, creamy potato dish, cheesy gratin, French side dish, baked potatoes, Gruyère cheese recipe
