Classic Potato Gratin
A proper gratin relies on the interaction between the potatoes and the liquid. When you layer these thinly, the starch releases into the cream, thickening it as the heat intensifies, which transforms a simple side into a structured dish.
Mind your thickness
Use a mandoline to keep the potato slices uniform; if they are too thick, they stay crunchy, and if they are too thin, they disintegrate into mush.
- Mandoline or sharp chef's knife
- 9x13 baking dish
- Large mixing bowl
- Aluminum foil
What goes in.
- 3 lbYukon Gold potatoes, peeled
- 2 cupsheavy cream
- 1 cupwhole milk
- 2 clovesgarlic, smashed
- 1 tspkosher salt
- 1/2 tspfreshly grated nutmeg
- 1 tbspunsalted butter
Layering the liquid
Do not rinse the potatoes after slicing. The surface starch is essential for thickening the cream-based sauce into the desired consistency.
The method.
Prep the oven and dish
Preheat your oven to 375°F (190°C). Rub the inside of the baking dish generously with the tablespoon of butter.
Infuse the liquid
In a saucepan, combine the cream, milk, garlic, salt, and nutmeg. Bring to a gentle simmer, then remove from heat and let sit for 10 minutes.
Slice the potatoes
Slice the potatoes 1/8-inch thick. Keep them uniform so they cook at the same rate.
Assemble
Arrange the potato slices in the dish, overlapping them slightly like roof shingles. Pour the warm cream mixture through a strainer over the potatoes, discarding the garlic.
First bake
Cover the dish tightly with foil and bake for 40 minutes. This steam-cooks the potatoes through.
Final browning
Remove the foil and bake for another 20 to 25 minutes. It is ready when the top is browned and the liquid has reduced to a thick, custard-like consistency.
Other turns to take.
Gruyère topping
Add 1 cup of grated Gruyère cheese during the last 15 minutes of baking for a sharper, melted crust.
Herb-infused
Add a sprig of fresh thyme or rosemary to the cream while it simmers to impart an earthy aroma.
When it doesn't go to plan.
Let the gratin rest for at least 15 minutes after pulling it from the oven; it helps the sauce set before serving.
If the top browns too quickly, cover it loosely with foil for the remainder of the time.
Always choose a waxy or semi-starchy potato; high-moisture varieties turn too soft.
The ones that keep coming up.
Can I use low-fat milk?
The fat in the cream and whole milk is necessary for the sauce to thicken and coat the potatoes properly. Low-fat alternatives will result in a watery sauce.
How do I know the potatoes are cooked?
Pierce the center with a paring knife; if it slides through the layers with no resistance, it is done.
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