French Classic Potato Gratin

Method9 steps · about 1 hr 50 min

1. 1

   Step 1: Preheat the oven to 180°C (350°F). Wash, peel and thinly slice the potatoes (1 kg). Grate the 150 g Gruyère and keep it separate from the sliced potatoes.

   Uses 1 kg potatoes · 150 g Gruyère cheese · Water for washing potatoes

2. 2

   Step 2: If using garlic, peel the clove and cut off a small end to expose a cut face. Rub the baking dish with this cut face, then reserve the unused garlic.

   Uses Optional garlic clove for rubbing the dish

3. 3

   Step 3: Grease the bottom and sides of the baking dish thoroughly with a knob from the butter allowance. Keep any unused butter.

   Uses A knob from the 50 g butter allowance

4. 4

   Step 4: Arrange half the prepared potato slices in the buttered dish. Scatter over 50 g of the grated Gruyère and season lightly with salt.

   Uses Half the potatoes sliced in step 1, 500 g before preparation · 50 g of the cheese grated in step 1 · Salt to taste for the first layer

5. 5

   Step 5: Add the remaining potato slices. Press down gently to make an even layer and season lightly with salt.

   Uses The layer assembled in step 4 · The remaining half of the potatoes sliced in step 1 · Salt to taste for the second layer

6. 6

   Step 6: Mix the 750 ml milk and 200 g cream in a bowl. Season with nutmeg, salt and freshly ground black pepper, then stir until combined.

   Uses 750 ml whole milk · 200 g heavy cream · Nutmeg to taste · Salt to taste for the dairy mixture · Freshly ground black pepper to taste

7. 7

   Step 7: Pour all the seasoned milk and cream over the potatoes; the liquid should almost cover them. Scatter the remaining 100 g grated Gruyère over the top.

   Uses The assembled potato layers from step 5 · All the dairy mixture from step 6 · The remaining 100 g cheese grated in step 1

8. 8

   Step 8: Bake at 180°C (350°F) for 60–90 minutes, checking from 60 minutes, until the potatoes are fork-tender throughout and the top is golden. Cover loosely with foil if the top browns before the potatoes are tender.

   Check the potato gratin · 60 minUses The layered gratin from step 7

9. 9

   Step 9: Let the gratin stand briefly, then divide into eight side portions and serve hot.

   Uses The fork-tender gratin from step 8