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French Pommes de Terre Gratin Recipe

French · Side dish · 80 min total

A classic French gratin of thinly sliced potatoes baked in a creamy garlic-infused sauce with a golden, cheesy crust. This indulgent side dish is perfect for special occasions or a comforting dinner.

Ingredients

• 2 lbs (900g) Yukon Gold potatoes, peeled and thinly sliced (1/8 inch)
• 2 cups heavy cream
• 1 cup whole milk
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 1 1/2 cups Gruyère cheese, grated

Instructions

1. Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish.
2. In a medium saucepan, combine heavy cream, milk, garlic, salt, pepper, and nutmeg. Heat over medium heat until just simmering, then remove from heat.
3. Arrange half of the potato slices in an even layer in the prepared dish. Pour half of the cream mixture over the potatoes. Sprinkle with half of the Gruyère.
4. Layer remaining potatoes on top, pour remaining cream mixture, and top with remaining cheese.
5. Bake for 50-60 minutes, until potatoes are tender when pierced with a knife and the top is golden brown and bubbly. Let rest for 10 minutes before serving.

Tips

• For even cooking, slice potatoes uniformly using a mandoline.
• Let the gratin rest after baking to allow the sauce to thicken slightly.
• Leftovers can be refrigerated for up to 3 days; reheat in the oven.

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