1,200 easy and fully explained recipes, with 24,092 photos and 77 videos

Potato gratin

This classic French recipe is made with sliced potatoes baked in milk and browned on top.

1,027,472 14.3/5 for 337 ratings

Grade this recipe:

Last modified on: February 21^th 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

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

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 ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 30 min.

Peel and wash 1 kg potatoes, cut into even slices.

Wash again, drain, and dry in a tea-towel.

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.

Stage 3 - 1 min.

Preheat oven to 200°C or 392°F.

Rub 1 garlic clove all around the inside of your dish.

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.

Keeping:

Several days in the fridge.

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 6 people : 3.92 £
Per person : 0.65 £

Change currency:

Note : These prices are only approximate.

Source

From Joël Robuchon.

More recipes?

This recipe uses (among others)

	Milk: You can get more informations, or check-out other recipes which use it, for example: Kugelhof for Nanou, Liège waffles, Blackcurrant, vanilla and lime verrine , Apricot blancmange, Confectioner's custard (Crème pâtissière, or French pastry cream), ... All
	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Cervelas salad, Potato wallets, Minestrone, Valay salad, Super-green, super-thrifty soup, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Potatoes with prawns, Mushroom Pancakes au Gratin, Chocolate cream with a crunch, irish coffee mousse, Pasta with green asparagus, Mushroom Pancakes au Gratin, ... All
	Comté cheese: You can get more informations, or check-out other recipes which use it, for example: Spinach and Comté Loaf, Cubed salad, Cocotte eggs with Comté, Comtoise endive salad, Fried cheese toasties with avocado, ... 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...
78,2423.5/5 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...
131,551 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.
295,176 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.
64,3174.4/5 for 15 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.
76,848 13.9/5 for 14 ratings 43 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Your 1 comments or questions on this recipe

An old favorite, this version is beautiful my only addition was to a little grated nutmeg in the cheese and cream sauce and half an onion and bay leaf in the milk I cooked the potato then I discard it along with the milk. Lovely for a special occasion.
Posted by Suzannah february 15^th 2011 at 00:29 (n° 1)

Follow this recipe (as 20 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.