Best 2 Best Potato Gratin Recipe Ever Recipes

**Indulge in the Creamy Goodness of Potato Gratin: A Culinary Journey Through Classic and Creative Recipes**

Embark on a culinary adventure with potato gratin, a timeless dish that captivates taste buds with its creamy, cheesy, and crispy layers. Originating from France, this classic gratin dauphinois is a harmonious blend of thinly sliced potatoes, rich cream, aromatic garlic, and a hint of nutmeg, baked to golden perfection. In this comprehensive guide, we present a collection of potato gratin recipes that showcase the versatility and global appeal of this beloved dish. From the traditional French gratin to innovative variations featuring unique ingredients and techniques, our carefully curated recipes cater to every palate and skill level. Let us take you on a flavorful journey as we explore the world of potato gratin, ensuring an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

SIMPLE AU GRATIN POTATOES

Simple Au Gratin Potatoes image

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia

Provided by Taste of Home

Categories Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional

Steps:

Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

POTATO GRATIN

Potato Gratin image

Provided by Alex Guarnaschelli

Categories side-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

2 cups heavy cream
2 cups whole milk
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
4 large Yukon gold potatoes (about 2 1/2 pounds; see Cook's Note)
2 tablespoons unsalted butter, melted
4 large cloves garlic, minced
2 cups grated Gruyere cheese
1 1/2 cups finely grated Parmesan
2 sprigs fresh thyme

Steps:

Preheat the oven to 400 degrees F.
Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Meanwhile, slice the potatoes on a mandoline to 1/8-inch thick. Place the potatoes in the warm cream mixture and simmer gently until the potatoes are two-thirds of the way cooked and the cream has thickened, about 15 minutes.
Place a 9-by-12-inch flameproof gratin dish on the stove over low heat. Brush the bottom and the sides with the melted butter. Spread the garlic around the bottom of the dish. Cook just long enough to toast the garlic in the butter, 3 to 4 minutes. Add a layer of the potato mixture. Combine the Gruyere and Parmesan in a bowl, then sprinkle a third of the cheese over the potatoes. Repeat the layering 2 more times, finishing with the remaining cheese. Pick the thyme leaves and sprinkle over the top, mixing with last layer of cheese. Place the gratin dish on a rimmed baking sheet and bake until bubbly and golden, 45 to 50 minutes (see Cook's Note).

Tips:

Use starchy potatoes: Varieties like Yukon Gold, Russet, or Idaho potatoes are ideal as they hold their shape well and become creamy when cooked.
Slice potatoes thinly and evenly: This ensures even cooking and a uniform texture throughout the gratin.
Don't overcrowd the baking dish: Leave some space between the potato slices to allow for even cooking and prevent steaming.
Use a flavorful cheese: A blend of cheeses, such as Gruyère, Parmesan, and Cheddar, provides a rich and complex flavor.
Season well: Don't be shy with salt, pepper, and nutmeg. These seasonings enhance the natural flavors of the potatoes and cheese.
Bake until golden brown and bubbly: The top of the gratin should be golden brown and the cheese should be melted and bubbly. This indicates that the gratin is cooked through.
Let it rest before serving: Allow the gratin to rest for a few minutes before slicing and serving. This helps the gratin set and makes it easier to cut into clean pieces.

Conclusion:

Potato gratin is a classic French dish that is easy to make and always a crowd-pleaser. With its creamy, cheesy interior and crispy, golden-brown top, it's the perfect comfort food for any occasion. Whether you're serving it as a side dish or a main course, potato gratin is sure to be a hit. So next time you're looking for a delicious and satisfying dish, give this potato gratin recipe a try!