1,478 easy and fully explained recipes, with +66K photos and 78 videos

Potato gratin

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

1.11 M 1× 4.2/5 (370 reviews)

1 hour 50 min. difficulté

Easy

4.60 €

6 people

10 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (498×) I made it (464×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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 to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 50 min.

Cooking: 1 hour

All in all: 1 hour 50 min.

When should you start or finish this recipe?

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.

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.

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 %	230 RDI=20 %	90 RDI=10 %	2,130 RDI=110 %	8,930 RDI: 110 %
Per 100 g	4 RDI=2 %	10 RDI=1 %	4 RDI=1 %	100 RDI=5 %	410 RDI: 5 %
Per person	20 RDI=6 %	40 RDI=4 %	10 RDI=2 %	360 RDI=20 %	1,490 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Celery

How much will it cost?

For 6 people : 4.60 €
Per person : 0.80 €

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)

Other recipes you may also like

Salmon rillettes

A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
March 26^th 2013284 K4.3 2 hours 40 min.

Plum tart

This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer.
September 6^th 2017213 K4.9 2 hours 40 min.

Caesar salad

Ceasar salad is a classic of North American cuisine. It consists of lettuce served with croutons and the famous Caesar dressing. Here's my own version.
November 25^th 2012105 K4.5 40 min.

Hamburger buns

This recipe shows you how to make hamburger buns that are almost brioche style without being sweet.
April 11^th 2020175 K4 3 hours 60 min.

Beef braised in reduced red wine

In classic recipes of this kind, the meat is simply cooked in the wine as it comes. This version is different: the red wine is reduced first separately on low heat with herbs, onion and carrot, then the meat is cooked long and slow in this. This method gives the meat a richer, more intense flavour.
March 12^th 201755 K3.8 3 hours 55 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted 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 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.