A few things to keep in mind
- I find the most common mistake in making a gratin is not baking long enough. Make sure you test the tenderness of the potatoes before turning that oven off!
- The second thing to keep an eye on is the last step where you remove the foil and broil. Some ovens heat unevenly so you might need to rotate the dish halfway through and definitely keep an eagle eye on it!
- Thin slices of potato are important. I found out that my mandolin sucks, it is not sharp enough or large enough to cut the potato slices properly so I sliced them by hand, It took a few minutes longer but that’s no big deal really especially since I didn’t have to peel the potatoes!
- Gouda and parmesan are two favorites of mine but you could easily add your own cheeses like the more traditional gruyer.
- ]This is a great dish for dinner parties and potlucks because to can make it a day a head and bake the day of.
So creamy and luscious! This dish is a total crowd pleaser. Just make sure to keep a close eye out at the end of the bake when you increase the temp.
Can I make potato gratin the day before?
Potato gratin is an excellent make ahead dish. Bake the day before, or even two days ahead, and heat up before serving. Make sure you cover well before refrigerating.
What’s the difference between scalloped potatoes and au gratin potatoes?
Potato gratin, otherwise known as “potatoes au gratin,” contains cheese in between the layers of potatoes. Another difference is scalloped potatoes are usually a bit thicker than they are in a gratin.
Steps to Make Potato Gratin
- Preheat to 365 degrees F. Scrub and clean potatoes. Cut paper thin slices of potatoes at a diagonal. Keep in a bowl of cold water to prevent browning. Clean the leek and chop up.
- In a saucepan, add butter. Sauté chopped leeks until translucent. Mince garlic cloves. When leeks have cooked down, add garlic. Cook for a few minutes. Reduce heat to a simmer, add cream. Add salt, nutmeg and pepper.
- Separate the cream and leek mixture by straining.
- In an 8×8 baking dish, arrange potatoes. Pour cream over.
- Add leeks and garlic between potato slices. Sprinkle salt. Tightly cover dish with tin foil. Bake 1 hour.
- Pull off the tin foil, top with cheese. Broil for 5 minutes.
If you’ve tried this gratin then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Potato Gratin
This easy to make and delicious gratin has lots of cheesy potatoes complimented with garlic and leeks.
Ingredients
INGREDIENTS
- 4 lbs Russet potatoes 1800g
- ½ stick butter unsalted
- 1 leek
- 5 cloves garlic
- 2 cups heavy cream 480mL
- 1 teaspoon salt 6g
- ½ teaspoon pepper 3g
- ¼ teaspoon nutmeg .25g
- 4 oz gouda 120g
- 1 oz parmesan 30g
Instructions
INSTRUCTIONS
Preheat to 365 degrees F.
Scrub and clean potatoes.
Cut paper thin slices of potatoes at a diagonal. Keep in a bowl of cold water to prevent browning.
Clean the leek and chop up.
In a saucepan, add butter.
Saute chopped leeks until translucent.
Mince garlic cloves.
When leeks have cooked down, add garlic. Cook for a few minutes.
Reduce heat to a simmer, add cream.
Add salt, nutmeg and pepper.
Separate the cream and leek mixture by straining.
In an 8x8 baking dish, arrange potatoes.
Add leeks and garlic between potato slices.
Pour cream over.
Sprinkle salt.
Tightly cover dish with tin foil.
Bake 1 hour.
Pull off the tin foil, top with cheese. Broil for 5 minutes.
Recipe Video
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This gratin was amazing! The leeks are so yummy!
I made this for Christmas Eve dinner with prime rib. My guest raved about it. Everyone loved the leeks and the gouda cheese soooo good!
Hello Chuck,
I love this potato gratin so much. I’m happy your guests did too! 🙂
Best,
John