Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.
1 hour 50 min.
Easy
12 people
10 IngredientsLast modified on: February 21th 2011
For 12 people, you will need:
- 1
2 litres potatoes - 2
2000 ml Milk - 3
2 bouquets garni - 4
2 knobs butter - 5
2 cloves garlic - 6
600 ml cream - 7
200 ml Comté cheese - 8
fine (or table) salt - 9
pepper - 10
4 pinches grated nutmeg
Change measures:
Times for this recipe
Preparation: 50 min.
Cooking: 1 hour
All in all: 1 hour 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 30 min.
Stage 2 - 30 min.
Put the potato slices in a pan, cover with 2000 ml Milk, add salt, 4 pinches grated nutmeg and 2 bouquets 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 2 knobs butter.
Stage 5 - 3 min.
Mix 200 ml Comté cheese and 600 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.
Source: From Joël Robuchon.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 100 RDI=40 % | 390 RDI=40 % | 80 RDI=10 % | 2,690 RDI=130 % | 11,240 RDI: 130 % |
| Per 100 g | 4 RDI=2 % | 20 RDI=2 % | 3 RDI=1 % | 120 RDI=6 % | 490 RDI: 6 % |
| Per person | 8 RDI=3 % | 30 RDI=3 % | 6 RDI=1 % | 220 RDI=10 % | 940 RDI: 10 % |
How much will it cost?
- For 12 people : 7.15 €
- Per person : 0.60 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Leek and potato soup, Melting Epoisses on toast , Cervelas salad, Bourguignon potatoes , Seafood sauerkraut, ... See them all 83
Cream
Like these other recipes: Caesar salad, Soft apple cookies, Cream and herb dressing, Baker's tuna and mushroom tart, Leopard cake, ... See them all 115
Comté cheese
Like these other recipes: bread-crust quiche, Hasselback or "Swedish-style" potatoes, Small cheese and bacon rolls , Soft Croque-monsieur with 3 cheeses, Jura bread, ... See them all 40
Other recipes you may also like
How to cook caramelized puff pastry well
When puff pastry is caramelized to use in patisseries like millefeuille, French chefs call it a "feuilletage" (which means "lamination" or "leafing"). This is baked on its own before being assembled with cream, fruit, etc. The baking needs to be carefully managed: the pastry should puff into layers,...September 3rd 2017281 K 24.9 40 min.
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.October 3rd 2019448 K 25 6 hours 50 min.
Cocktail sauce
Cocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added.October 13th 2010205 K4 9 min.
How to prepare cockles
Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this.March 13th 2013552 K 13.7 1 hour 55 min.
Eggs en Cocotte à la Française
Eggs cooked in small ramekins with a tasty mix of peas, bacon, onion and cream - even more French than the classic version!April 27th 2020125 K4.5 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 19 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 e-mail address 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.
The 1 comment already posted on this recipe