1,569 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Potato gratin

Name: Potato gratin
Prep time: 47 min
Cook time: 1 h
Total time: 1 h 47 min
Yield: 6 people
Cuisine: French
Ingredients: 1 kg potatoes; 1 litre milk; 1 bouquet garni; 1 knob butter; 1 garlic clove; 300 ml cream; 100 g Comté cheese; Fine (or table) salt; Pepper; 2 pinches grated nutmeg

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

1.13 M 1× 4.2/5 (371 reviews)

1 hour 50 min. difficulté

Easy

4.60 €

6 people

10 Ingredients

Last modified on: February 21^th 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

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	101 RDI=155 %	230 RDI=87 %	89 RDI=122 %	2,132 RDI=107 %	8,928 RDI: 107 %
Per 100 g	4 RDI=7 %	10 RDI=4 %	4 RDI=6 %	98 RDI=5 %	414 RDI: 5 %
Per person	16 RDI=26 %	38 RDI=15 %	14 RDI=20 %	355 RDI=18 %	1,488 RDI: 18 %

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

Brioche royale

Brioche royale is a very rich brioche, made with candied fruit, toasted hazelnuts and chocolate chips. Just before baking, it is topped with "macaronade": a macaroon-style mixture of ground almonds and sugar with egg white. This creates a crust when baked and gives the brioche its elegant finish.

May 5^th 201981 K2 16 hours 50 min.

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 cooking.

March 21^th 2017441 K3.5 15 min.

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.

August 12^th 2018446 K 15 30 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.

June 21^th 2017488 K4.2 2 hours 15 min.

Green parsley sauce

This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.

February 21^th 2011561 K 44.3 25 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.
Suzannah february 15^th 201100:29 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.