Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.
989,373 14.3/5 for 321 ratings
Grade this recipe: Last modified on: February 21th 2011
For 6 people, you will need:
- 0
1 kg potatoes - 1
1 litre milk - 2
1 Bouquet garni - 3
1 knob butter - 4
1 garlic clove - 5
300 ml cream - 6
100 g Comté cheese - 7
fine (or table) salt - 8
pepper - 9
2 pinches grated nutmeg - Total weight: 2,155 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 47 min. | 1 hour | 1 hour 47 min. |
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?
Keeping:
Several days in the fridge.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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,139 Kcal or 8,956 Kj | 101 gr | 232 gr | 89 gr |
| 107 % | 39 % | 22 % | 14 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 99 Kcal or 414 Kj | 5 gr | 11 gr | 4 gr |
| 5 % | 2 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 357 Kcal or 1,495 Kj | 17 gr | 39 gr | 15 gr |
| 18 % | 6 % | 4 % | 2 % |
How much will it cost?
- For 6 people : 4.57 €
- Per person : 0.76 €
Note : These prices are only approximate.
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: Ramekins of duchess potatoes, Potato wallets, Maroilles cheese quiche, Super-green, super-thrifty soup, Chicken breasts with tarragon, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Muffin dough, Potimarron (Japanese chestnut pumpkin) purée, Mouna, Lemon Confectioner's Custard, Choux pastry (pâte à choux), ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Cheese tart, Quick chicken curry, Feta and spinach brik pie, Grapefruit moelleux, Crispy spinach rolls, ... All |
| Comté cheese: You can get more informations, or check-out other recipes which use it, for example: Small cheese and bacon rolls , Triple-Cheese Pumpkin Gratin, Fougasse with bacon and Comté, Mini cheese and mustard toasts, Cocotte eggs with Comté, ... All |
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...75,9873.5/5 for 2 ratings 12 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...129,662 54/5 for 4 ratings 18 min.
Morteau sausage
In this recipe Morteau sausage is cooked on a bed of potatoes cut into medium sized pieces. The idea of this recipe is that the pricked Morteau sausage cooks slowly, so that its smoky flavour seeps down onto the potatoes - it's a pure delight.292,371 34.1/5 for 13 ratings 1 hour 31 min.
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.61,6784.4/5 for 14 ratings 22 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.71,591 13.8/5 for 13 ratings 43 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-12-06)
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.
Post your comment or question
Your 1 comments or questions on this recipe