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Rich Potato Gratin Recipe

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★★★★★

4.5 from 103 reviews

This Rich Potato Gratin is a luscious, creamy baked dish featuring thinly sliced potatoes layered with a smooth gruyere cheese béchamel sauce infused with fresh thyme, garlic, and onion. Baked to a golden perfection with a melted cheese crust, it’s a comforting, elegant side perfect for holiday meals or cozy dinners.

Ingredients

Scale

Cheese Sauce

  • 3 tbsp all-purpose flour (or gluten-free flour)
  • 1 1/2 cups milk (or heavy cream for extra richness)
  • 1/2 cup shredded gruyere cheese, freshly grated
  • 1 pinch ground nutmeg (optional)
  • 1 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)
  • 3 tbsp unsalted butter (preferably Kerrygold)
  • 1 small onion, minced (about 1/4-inch pieces)
  • 1 garlic clove, grated or freshly minced
  • Salt and black pepper, to taste

Potato Base

  • 4 lb potatoes, sliced thin (about 1/8-inch thickness)
  • 1 cup shredded gruyere cheese, freshly grated for topping

Instructions

  1. Prepare Mise en Place and Preheat Oven
    Preheat your oven to 350°F (175°C). Prepare all ingredients by thinly slicing the potatoes using a mandoline or a slicing blade to about 1/8-inch thickness for even cooking. Mince the onion, grate the garlic, chop the fresh thyme, and grate the gruyere cheese. Having everything ready will streamline the cooking process.
  2. Build the Béchamel Base with Aromatics
    In a saucepan over medium heat, melt the butter. Add the minced onion, grated garlic, and chopped thyme, sautéing gently for 3 to 5 minutes until the onion is translucent and soft, building flavorful layers in the sauce without browning.
  3. Make the Cream Sauce
    Sprinkle the flour over the aromatic butter mixture and stir constantly for 1 minute to form a roux, cooking out the raw flour taste. Slowly whisk in the milk continuously to avoid lumps and cook for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in half a cup of shredded gruyere cheese, nutmeg, salt, and pepper until the cheese melts and the sauce is silky.
  4. Layer the Potatoes with Sauce
    Butter a baking dish lightly and pour a thin layer of the cream sauce onto the bottom. Arrange half of the sliced potatoes in overlapping layers over the sauce, then pour half of the remaining cream sauce on top. Repeat the layering with the remaining potatoes and sauce, ensuring all gaps are filled evenly for uniform cooking.
  5. Bake and Finish the Gratin
    Sprinkle the last cup of shredded gruyere cheese evenly over the layered potatoes. Bake uncovered at 350°F (175°C) for 45 to 60 minutes until the potatoes are tender when pierced with a knife and the top turns golden brown. For a more caramelized crust, broil for 2-3 minutes at the end, watching carefully to prevent burning. Let the gratin rest for 10 minutes before serving to allow it to set well and become creamier.

Notes

  • For extra richness, substitute milk with heavy cream.
  • Use a mandoline slicer for uniformly thin potato slices to ensure even cooking.
  • Letting the gratin rest post-baking helps the layers settle and improves texture.
  • You can prepare the gratin the night before, cover, and refrigerate, then bake the next day. The cream sauce helps prevent browning of the potatoes.
  • Watch closely if broiling to avoid burning the cheese topping.

Keywords: Potato gratin, Gratin dauphinois, Creamy potato bake, Gruyere cheese gratin, French potato dish, Comfort food, Baked potatoes with cheese sauce

Find it online: https://deliciousdishspot.com/rich-potato-gratin-recipe/