Gratin Of Potatoes
A creamy, cheesy potato gratin with thinly sliced potatoes layered with Parmesan and nutmeg, perfect as a comforting side dish for family dinners or special occasions.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Peel the potatoes and slice them thinly.
- Lay the slices slightly overlapping in a large greased baking dish.
- In a saucepan, heat the milk and cream together, then season with salt, ground pepper, and grated nutmeg.
- Pour the milk and cream mixture over the layered potatoes.
- Sprinkle the grated Parmesan cheese evenly over the top.
- Dot with butter pieces.
- Bake uncovered in the preheated oven for about 50 minutes or until the top is golden and the potatoes are tender.
Tips & Substitutions
For a creamier gratin, consider using half-and-half in place of cream. If you're looking to lighten it up, substitute low-fat milk or unsweetened almond milk. Fresh herbs like thyme or rosemary can enhance the flavor profile, while a sprinkle of garlic powder adds a nice touch. Make sure to slice the potatoes evenly for consistent cooking; a mandoline works best.
Serving Suggestions
This gratin pairs beautifully with a simple green salad or roasted vegetables, making it a versatile side dish. It complements proteins like herb-roasted chicken or grilled fish perfectly. For a hearty meal, serve alongside a slice of My Favorite German Chocolate Cake for dessert, rounding out the dining experience.
Storage & Reheating
Leftover gratin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes, covered with foil to prevent drying out. You can also microwave individual portions, but the oven method yields the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Gratin Of Potatoes contains roughly 1198 calories, with 13g protein, 79g carbohydrates, and 96g fat. It is an excellent source of dietary fiber (112% of the Daily Value), iron (29% of the Daily Value), and calcium (28% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 466mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make gratin ahead of time?
Yes, you can prepare the gratin up to a day in advance. Simply assemble the dish without baking, cover tightly, and refrigerate. When ready to bake, allow it to come to room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What type of potatoes are best for gratin?
Starchy potatoes like Russets or Yukon Golds are ideal for gratin. They break down slightly during cooking, creating a creamy texture. Avoid waxy potatoes, as they hold their shape and may not yield the desired creamy consistency.
Can I add other ingredients to the gratin?
Absolutely! Feel free to customize your gratin by adding sautéed onions, garlic, or even layers of cooked spinach for added flavor and nutrition. You can also mix in other cheeses like Gruyère or cheddar for a different taste experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).