Skip to content
Menu
French-Style Creamy Potato Gratin
Main

French-Style Creamy Potato Gratin

1 h 15 minServes 6Nutri-Score C€€
from @julishevchenko.edit2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • potatoes (peeled and sliced into thin rounds)Produce1.2 kg
  • milk (whole milk)Dairy400 ml
  • heavy creamDairy300 ml
  • garlic (peeled and crushed)Produce2 pieces
  • bay leafSpices1 piece
  • fresh thyme (sprigs)Produce3 pieces
  • nutmeg (freshly grated)Spices1 g
  • saltSpices8 g
  • black pepper (freshly ground)Spices2 g
  • Parmesan (finely grated)Dairy60 g
  • Gruyère (grated)Dairy120 g
  • butter (for greasing the dish)Dairy20 g

per serving

Nutrition

274kcal

Carbs
22 g
Proteins
8 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Saucepan
  • Mandoline
  • Grater

step by step

Method

  1. Prepare the potatoes

    • Peel the potatoes and slice them into thin, even rounds.
    • Keep the slices in cold water so they do not brown.
    Step 1

  2. Infuse the cream mixture

    • Pour the milk and heavy cream into a saucepan.
    • Add the crushed garlic, bay leaf, thyme sprigs, grated nutmeg, salt and pepper.
    • Warm gently over low heat without boiling to infuse the aromas.
    Step 2

  3. Layer the gratin

    • Butter the baking dish generously.
    • Arrange the potato slices in overlapping layers.
    • Pour the warm cream mixture over the potatoes, straining out the aromatics.
    Step 3

  4. Add the cheese

    • Scatter the grated Gruyère and Parmesan evenly over the surface.
    Step 4

  5. Bake the gratin

    • Bake until the potatoes are tender and the top is golden and bubbling.
    • Let it rest a few minutes before serving.
    Step 5
Get Mezze