Classic Potato Gratin
A proper gratin isn't just cream and potatoes; it is a exercise in patience and thermal control. You want the edges to crisp while the center maintains a luxurious, velvety set that doesn't weep liquid when carved.
Consistency is your greatest tool.
Use a mandoline to ensure every slice is exactly the same thickness. If the slices vary, the thin ones turn to mush before the thick ones cook through.
- mandoline
- shallow baking dish
- heavy-bottomed saucepan
- whisk
What goes in.
- 2.5 lbYukon Gold potatoes, peeled and sliced 1/8 inch thick
- 2 cupsheavy cream
- 1 cupwhole milk
- 2 clovesgarlic, smashed
- 1 tbspkosher salt
- 1 tspfresh thyme leaves
- 1/2 tspblack pepper, freshly cracked
- 1/2 cupGruyère cheese, grated
Steep the cream before assembly
Simmering the cream with garlic and herbs before pouring it over the potatoes ensures even seasoning and infuses the fat with aroma before it ever hits the oven.
The method.
Infuse the liquid
Combine the cream, milk, garlic, salt, thyme, and pepper in a saucepan. Bring to a gentle simmer, remove from heat, and let it sit for 10 minutes. Remove the garlic cloves.
Arrange the layers
Rub the inside of your baking dish with a cut clove of garlic. Arrange the potato slices in overlapping rows, maintaining an even depth across the dish.
Pour and cover
Pour the warm cream mixture over the potatoes. Use your hands to gently press down so the liquid rises to just below the top layer of potatoes.
The first bake
Cover the dish tightly with foil. Bake at 375°F (190°C) for 45 minutes until the potatoes are tender when pierced with a knife.
The finish
Remove the foil, sprinkle the Gruyère over the top, and return to the oven for another 20 minutes. Look for a deep, amber-colored crust that pulls away slightly from the edges of the dish.
Other turns to take.
Leek and Herb
Sauté two thinly sliced leeks in butter until soft and tuck them between every few layers of potatoes.
Root Vegetable
Replace one-third of the potatoes with thinly sliced celery root or parsnips for a sharper, earthy flavor profile.
When it doesn't go to plan.
Never rinse your potatoes after slicing; that surface starch is vital for thickening the cream.
Let the gratin rest for at least 15 minutes after pulling it from the oven; it allows the sauce to stabilize so it doesn't run when served.
If the top browns too quickly before the center is cooked, tent a piece of foil loosely over the dish.
The ones that keep coming up.
Why did my sauce curdle?
Usually because the liquid reached a hard boil. Keep the oven temperature moderate and ensure the cream is only lightly simmering during the infusion step.
Can I make this ahead of time?
Yes. Assemble the dish, cool it completely, and store it covered in the fridge. Bake it fresh when needed, adding 10-15 minutes to the initial covered baking time.
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