Potato Gratin

Updated February 23, 2016

This baked potato dish is rich with cream and fragrant with garlic and nutmeg

makes6 servings

Preparation Time20 min

Preparation Time - Text15–20 mins

Cooking Time1 min

Cooking Methodroasting



Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Courseside dish

Dietary Considerationvegetarian

Equipmentfood processor

Five Ingredients or LessYes



Taste and Texturecreamy, rich, savory

Type of Dishgratin


  • 2lb (900g) white- or red-skinned boiling potatoes
  • Salt and freshly ground black pepper
  • 2½ cups heavy cream
  • 1 garlic clove, cut in half
  • Pinch of freshly ground nutmeg
  • 3 tbsp butter, at room temperature, cut up, plus more for the dish
  • Mandoline or food processor fitted with fine slicing blade


  1. Prepare ahead

  2. The potatoes can be peeled, sliced, and stored in water to cover for several hours.

  3. Preheat the oven to 350°F (180°C). Butter a 2qt (2 liter) shallow baking dish.

  4. Peel the potatoes. Using a mandoline, a food processor fitted with a fine slicing blade, or a large knife, slice the potatoes into rounds about 1/8 in (3mm) thick. Rinse the slices in cold water. Drain and pat dry with paper towels or a clean kitchen towel.

  5. Place the potatoes in layers in the baking dish, seasoning with salt and pepper as you go.

  6. Bring the cream, garlic, and nutmeg to a boil in a saucepan. Pour the cream over the potatoes. Dot the top with the butter.

  7. Cover with aluminum foil. Bake about 1¼ hours, or until the potatoes are just tender. Remove the foil. Increase the oven temperature to 450°F (250°C) and bake until the top is golden, about 10 minutes. Serve hot.

  8. Good with salad for supper, or as a side dish to smoked fish or broiled or roasted meats.

  9. Variation

  10. Potato and Cheese Gratin

  11. Add 2 finely chopped anchovies to the cream at step 4. Sprinkle 1 cup shredded Gruyére cheese, between the potato layers, saving a little for sprinkling on the top.



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These potatoes are the perfect ones to use for the side of any meat dish. I love potatoes made this way because they are so creamy and soft. I never seen the use of cloves in au gratin potatoes, but I am curious about the way it tastes. The same goes with the nutmeg.


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