Classic Creamy Potato Gratin is a timeless baked dish made with thinly sliced potatoes layered in seasoned milk, garlic butter, and melted cheese. As it bakes, the top turns golden and lightly crisp, while the inside becomes soft and creamy. It works beautifully as a side dish for roasted meats or as a simple vegetarian main paired with salad.
This version stays close to the traditional French method, gently pre-cooking the potatoes in milk before baking to ensure even texture and full flavor.
Ingredients
- 600 g potatoes (about 4 medium), peeled and thinly sliced
- 300 ml milk
- 2 garlic cloves, minced
- 40 g butter
- 70 g grated cheese (Gruyère, Emmental, or another melting cheese)
- Salt, to taste
- Pepper, to taste
- A pinch of ground nutmeg
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Slice the Potatoes
Peel and cut the potatoes into thin slices, about 2 to 3 mm thick. Even slices help them cook uniformly.
Warm the Milk
In a saucepan, gently heat the milk with salt, pepper, and a pinch of nutmeg. Warm until just below simmering.
Pre-Cook the Potatoes
Add the sliced potatoes to the warm milk and cook gently for 8 to 10 minutes. Stir occasionally to prevent sticking. The potatoes should soften slightly but remain firm.
Prepare Garlic Butter
Melt butter in a small pan and sauté minced garlic until fragrant. Remove from heat.
Assemble
Preheat the oven to 180°C (350°F). Butter a baking dish.
Spread half of the potato mixture evenly in the dish. Drizzle with garlic butter and sprinkle some cheese.
Add the remaining potatoes and pour over any remaining milk mixture. Finish with the rest of the cheese.
Bake
Bake for 25 to 30 minutes, until the top is golden and the potatoes are tender when pierced.
Rest and Serve
Allow to rest for 5 to 10 minutes before serving. Garnish with fresh parsley.
Nutritional Estimate (Per Serving)
- Calories: approximately 260 kcal
- Protein: 8 g
- Fat: 14 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Calcium: 150 mg
- Potassium: 600 mg
Why This Recipe Works
Gently simmering the potatoes in milk before baking ensures they cook evenly and absorb flavor. Garlic butter adds depth without overpowering the dish. The cheese creates a browned crust that contrasts with the soft interior layers.
It is simple but structured, making it reliable and adaptable.
Culinary Background
Potato gratin, often associated with Gratin Dauphinois from southeastern France, traditionally consists of potatoes baked with milk or cream and seasoning. While classic versions sometimes omit cheese, modern adaptations frequently include it for added texture and richness. The method reflects French home cooking principles: minimal ingredients, careful layering, and controlled baking.
Ingredient Highlights
- Potatoes: Provide structure and creaminess.
- Milk: Creates a lighter sauce compared to heavy cream.
- Garlic: Infuses the dish with aromatic depth.
- Nutmeg: Adds subtle warmth.
- Cheese: Forms a golden crust and enhances richness.
- Butter: Contributes flavor and improves texture.
Storage and Reheating
Refrigerate leftovers in a covered dish for up to 3 days. Reheat in the oven at 180°C (350°F) for about 15 minutes to restore crispness. Avoid microwaving if possible, as it softens the crust.
Portions can be frozen for up to 1 month. Thaw in the refrigerator before reheating.
Variations
- Replace part of the milk with cream for a richer result.
- Add thyme or rosemary between layers.
- Include thin slices of zucchini or leeks.
- Add cooked bacon or diced ham for extra protein.
- Sprinkle smoked paprika or chili flakes for subtle heat.
Serving Suggestions
Serve alongside roast chicken, grilled fish, or beef. It also pairs well with a crisp green salad dressed with lemon vinaigrette to balance the richness.
Final Thoughts
Classic Creamy Potato Gratin is a dependable baked dish that highlights the natural flavor of potatoes enhanced by garlic, milk, and cheese. With its structured layers and golden top, it remains one of the most practical and satisfying oven dishes in traditional European cooking.
