Gratin de pomme de terre traditionnel

Whether you follow the ultiamate French gratin dauphinois traditionnal recipe or not, a potato gratin is always a good choice. Here is an easy to make recipe explained step by step with photos.

There are many different recipes: with or without cheese, with or without eggs, with cream or only milk, dish rubbed with fresh garlic or not, potatoes pre-cooked in milk or all ingredients baked togethet in the oven…

It’s getting difficult to choose the right recipe. How about starting by the easiest one.


1 kg yellow-fleshed potato (Charlotte or Belle de Fontenay), thinely sliced
750 ml whole milk
200 gr heavy cream
150 gr gruyère or emmental cheese (or more according to your taste), grated
50 gr butter
1 garlic clove
Salt and freshly ground pepper

If needed, refer to the conversion and measures article here


Pe-heat the oven to 180°C (350°F). Wash, peel and thinely slice the potatoes.

gratin-pomme-de-terre 02 500

Optionnal: peel the garlic clove, cut a small part of it and rub the dish with the cut side.

gratin-pomme-de-terre 03 500

With a knob of butter, carefully grease the pan, without missing any spots. Now you can fill in the pan.

gratin-pomme-de-terre 04 500

Put half of the potatoes, then cover with 1/3 of the grated cheese. Sprinkle salt.

gratin-pomme-de-terre 05 500

Add the remaining potatoes. Pack a bit with your hands. Once more sprinkle salt.

gratin-pomme-de-terre 06 500

In a bowl, pour heavy cream and milk. Stir. Sprinkle nutmeg, salt and pepper. Stir.

gratin-pomme-de-terre 07 500

Pour over the potatoes and cover with the remaining cheese. It should almost cover the potatoes.

gratin-pomme-de-terre 08 500

Bake at 180°C (350°F) for 1 to 1 hour 30 minutes. Bake until potatoes are fork tender.

gratin-pomme-de-terre 09 500

Tip : if the top gets too brown, cover with aluminium foil.
Bon appétit!

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *