Classic Potato Gratin

Name: Classic Potato Gratin
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8 servings
Ingredients: 3 lb russet potatoes, peeled and sliced 1/8-inch thick (use a mandoline for even slices); 2 cup heavy cream; 1 cup whole milk; 3 clove garlic cloves, minced fine; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.25 tsp freshly grated nutmeg; 1.5 cup Gruyère cheese, freshly grated; 0.5 cup Parmesan cheese, freshly grated; 2 tbsp unsalted butter, cut into small pieces

French Potato Gratin with Gruyère and Cream

Thin potato slices disappear into a sea of garlic-scented cream, emerging from the oven as something magical — creamy layers beneath a burnished cheese crust. The secret is patience: slow baking transforms simple ingredients into pure comfort.

FrenchSide DishComfort FoodHolidayIndulgentBakingFallWinter

Prep20 min

Cook1 hr 15 min

Total1 hr 35 min

Servings8

Difficultymedium

Nutrition

fat16g

carbs28g

protein12g

calories285

Ingredients

3 lbrusset potatoes, peeled and sliced 1/8-inch thick (use a mandoline for even slices)
2 cupheavy cream
1 cupwhole milk
3 clovegarlic cloves, minced fine
1 tspkosher salt
½ tspfreshly ground black pepper
¼ tspfreshly grated nutmeg
1½ cupGruyère cheese, freshly grated
½ cupParmesan cheese, freshly grated
2 tbspunsalted butter, cut into small pieces

Instructions

Set your oven to 375°F and generously butter a 9x13-inch baking dish. The butter prevents sticking and adds richness to those bottom layers.
Whisk together the cream, milk, minced garlic, salt, pepper, and nutmeg in a large bowl until well combined. The nutmeg adds a subtle warmth that makes all the difference — don't skip it.
Arrange half the potato slices in your prepared dish, overlapping them like fallen dominoes. Pour exactly half the cream mixture over the potatoes, making sure it seeps between the layers.
Scatter half the Gruyère evenly over the potatoes, then layer in the remaining potato slices. Pour the rest of the cream mixture on top, then finish with the remaining Gruyère and all of the Parmesan.
Distribute the butter pieces across the surface — they'll melt and create golden spots as the gratin bakes. Cover tightly with foil to trap steam for the first phase of cooking.
Slide into the oven and bake covered for 45 minutes. The potatoes need this steaming time to soften completely before the top can brown properly.
⏱ 45 min
Strip away the foil and continue baking until the surface turns deep golden brown and the cream bubbles vigorously around the edges, 25-30 minutes longer. A knife should glide through the potatoes without resistance.
⏱ 30 min
Allow the gratin to rest for 10 minutes before serving — this settling time prevents the layers from sliding apart when you cut into them.
⏱ 10 min