Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.
857,667 14.4/5 for 272 ratings
Last modified on: February 21th 2011
For 6 people, you will need:
- 1
1 kg potatoes - 2
1 litre milk - 3
1 Bouquet garni - 4
1 knob butter - 5
1 garlic clove - 6
300 ml cream - 7
100 g Comté cheese - 8
fine (or table) salt - 9
pepper - 10
2 pinches grated nutmeg - Total weight: 2,155 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 47 min. | 1 hour | 1 hour 47 min. |
Keeping:
Several days in the fridge.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 30 min.
Stage 2 - 30 min.
Put the potato slices in a pan, cover with 1 litre milk, add salt, 2 pinches grated nutmeg and 1 Bouquet garni.
Cook until potatoes are just tender but not soft. Then drain potatoes, discard milk and bouquet garni. The milk is not used any more in this recipe.
Cook until potatoes are just tender but not soft. Then drain potatoes, discard milk and bouquet garni. The milk is not used any more in this recipe.
Stage 3 - 1 min.
Stage 4 - 1 min.
Grease the dish with 1 knob butter.
Stage 5 - 3 min.
Mix 100 g Comté cheese and 300 ml cream.
Stage 6 - 3 min.
Put half the potato slices in the dish in an even layer.
Stage 7 - 3 min.
Pour in half the cheese-cream mixture. Salt & pepper.
Stage 8 - 3 min.
Add remaining potato slices in another layer.
Stage 9 - 3 min.
Pour over the remaining cheese-cream mixture. Salt & pepper again.
Stage 10 - 30 min.
Put in the oven for about 30 minutes...
Stage 11
...until it's golden brown. It's ready!
Remarks
All the proportions (cream, cheese, potatoes) can be adapted to your taste. You should take care to cook the potatoes in the milk until only barely done, then drain them well.
Nutritional information
How much will it cost?
- For 6 people : 4.57 €
- Per person : 0.76 €
Source
From Joël Robuchon.More recipes?
This recipe uses (among others) | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Express sauerkraut, Pan-baked hash brown (Hash-brown casserole), Minestrone, Endives "bonne femme", Potato purée , ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Pesto crackers, Bonnevaux apple tart, Lemon Confectioner's Custard, Chocolate rolls (petits pains), Cherry clafoutis, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Crispy spinach rolls, Chocolate cream with a crunch, irish coffee mousse, Quiche Lorraine, Grapefruit moelleux, Quick prawn curry, ... All |
| Comté cheese: You can get more informations, or check-out other recipes which use it, for example: Involtinis, Spinach and Comté Loaf, Turmeric risotto, Special Cheese and Walnut Sticks, Mozzarella pasta bake, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)
Note: We'll never share your email with anyone else.
Follow this recipe (as 21 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Your 1 comments or questions on this recipe
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.