A classic family dinner from eastern France: Scalloped potatoes in milk and cream, with shredded cheese or mushrooms depending on your mood. Yum!
This Potatoes au Gratin recipe combines tender potato layers with creamy béchamel and melted cheese, baked until golden and bubbly. A classic comfort food, it’s great with roasted meats or as a main course on its own.
Make It Creamy: Secrets for the Best Potatoes au Gratin
For a creamy texture choose waxy or all-purpose potatoes that hold their shape. Yukon Golds are great, with their natural buttery flavour, Charlottes are smooth and rich, Reds are sweet. Avoid starchy potatoes like Russets which will break down during baking and won’t give you the layers that make Potatoes au Gratin so good.
For extra creamy Potatoes au Gratin, add a pinch of nutmeg to the béchamel. Gruyère or Comté are the traditional cheeses for a French flavor, but you can also use Emmental de Savoie for a milder taste. Sprinkle with breadcrumbs before baking for a crispy top.
Ingredients For
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1 kg
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15 cl
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6 pinches
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Preparation
1
Preheat the oven to 175 °C (convection). Wash and peel the potatoes, then cut them into thin slices (about 1/8 to 1/4 inch / 3mm to 6mm thick ) using a knife or mandolin.
2
Peel the garlic clove, split it lengthwise, and rub it around the inside of a casserole dish. Use half of the butter to grease the inside of the dish.
3
In a bowl, combine the cream and milk. Arrange half of the sliced potatoes in the casserole dish. Pour in half of the milk-cream mixture and season with a pinch of fleur de sel, a couple of grinds of pepper, and 3 generous pinches of freshly grated nutmeg.
4
Add the remaining potatoes, followed by the rest of the milk-cream mixture. Season again with salt, pepper, and nutmeg. Cut the remaining butter into small pieces and sprinkle them over the top. Bake for 1 hour and 30 minutes. Enjoy!
Pair with
Red wine: Cheverny or Saint-Amour.
