I love traditional French dishes. There is something so comforting in the classics, and it doesn’t get any more classic than Potato Gratin. This elegant dish is just as easy as it is delicious.
Potatoes in all forms are such a comfort food. Whether it’s a pillowy mound of mashed potatoes or a skillet full of crispy potatoes, they just seem to be universally beloved. With readily available ingredients, this is sure to become part of your regular rotation.
An Ode to the Classic
Potato Gratin is a celebration of a classic dish. Whether you’re serving this as part of a Sunday dinner or as a side at your next holiday gathering, it will have your family and friends begging you to make it again.
One of the reasons I love classic dishes is because they are as much about the technique as they are the ingredients. With just a few easy steps this dish will give you that perfect bite of slightly crispy yet delicately tender potato.
There’s no need for any complicated sauces with this timeless dish. Thin slices of russet potatoes are briefly boiled in whole milk. As the potatoes boil, they release their starches, helping the milk to naturally thicken and form a silk sauce that just hugs the slices.
To get those uniform thin slices I love using a mandoline. Not only does it make it easy to achieve the paper-thin slices it keeps them all consistent, allowing them to cook evenly.
In addition to the potatoes and milk, a pinch of nutmeg is added. This is another traditional ingredient common with cream and milk-based sauces. It adds an interesting whisper of warmth without overpowering anything. There is also a hint of garlic, adding a bright note to the rich and decadent potatoes.
Easy Potato Grating, Step by Step
With minimal ingredients and just a couple of tips and tricks, this is sure to become your new favorite way to serve potatoes. They’re luxurious, uncomplicated, and a hit every single time.
- Preheat oven to 350 degrees.
- Rub a baking dish with a cut clove of garlic. This will release its oils onto the dish.
- Use softened butter to grease the baking dish.
- Peel your potatoes and use a mandolin to evenly slice them.
- Add the potato slices to a large skillet or pot along with two cups of whole milk, salt, pepper, and nutmeg.
- Bring the milk to a boil and allow the potatoes to boil for 10 minutes or until fork tender and the sauce reduced and thick.
- Pour the potatoes into the prepared baking dish.
- Top with a couple of sprigs of fresh thyme.
- Bake until golden brown and the potatoes are tender.
Are you looking for more side dish ideas? Make sure you check out my recipe for Elegant Asparagus Mimosa Salad.
French Potato Gratin
- 1 baking dish
- 1 larke skillet or pot
- 1 lbs russet potatoes, peeled and thinly sliced I used a mandoline
- 2 cups whole milk
- 1 tbsp salt
- 1/2 tsp black pepper
- pinch of nutmeg
- 1 garlic clove
- 1 tbsp softened butter
- a couple sprigs of fresh thyme
- Preheat your oven to 350 degrees
- Rub a garlic clove all along the inside of your baking dish, releasing its oils.
- Grease your baking dish with softened butter. Set aside.
- Thinly slice peels potatoes with a mandoline.
- Add the potato slices to a pot or skillet over medium heat, along with the 2 cups of whole milk.
- Season with salt, pepper, and a pinch of nutmeg. Bring to a boil.
- Allow the potatoes to boil for 10 minutes until the milk has thickened and the potatoes are just fork tender.
- Pour the potatoes into the prepared baking dish. Top with fresh thyme.
- Bake for 30 minutes until golden brown and the potatoes are tender.
- Bon appetit!