Light Potato Gratin with Gruyère
Why this recipe works
- Creamy without heaviness: Semi-skimmed milk keeps the gratin lighter, while a small amount of cream adds enough richness to bind the potato layers.
- Gentle aromatic depth: Garlic, nutmeg, black pepper and Gruyère season the potatoes throughout rather than relying only on the cheese topping.
- Simple, reliable method: Warming the milk mixture before baking helps the potatoes cook evenly and gives the gratin a smoother texture.
Get the most out of this recipe
Timing notes
- Let it rest before serving: Resting for 8 to 10 minutes allows the liquid to settle, so the gratin slices more cleanly instead of spilling apart.
- Best served warm: Serve while warm and creamy; if it sits too long, reheat gently in a 180°C (355°F) oven until piping hot.
Texture tips
- Slice evenly: Potatoes cut to a consistent thinness cook at the same rate and create neater, more even layers.
- Check tenderness, not just colour: The top may brown before the potatoes are fully tender, so test the centre with a knife before removing the dish from the oven.
Ingredient notes
- Choose waxy-gold potatoes: Yukon Gold potatoes hold their shape while becoming tender and creamy, making them well suited to layered gratins.
- Use a good melting cheese: Gruyère gives the gratin a nutty, savoury finish; Emmental is a milder option if preferred.
- Add crème fraîche carefully: If using crème fraîche instead of cream, stir it in off the heat to reduce the chance of splitting.
Make-ahead tips
- Make ahead and refrigerate: Cool the baked gratin completely, cover and refrigerate for up to 3 days.
- Reheat gently: Warm in a 180°C (355°F) oven until piping hot, adding a small splash of milk if the gratin looks dry.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 180°C (355°F). Rub the baking dish with the butter, then lightly crush 1 garlic clove and rub it around the dish; discard the clove.
- Pour the milk and double cream into a saucepan. Finely grate the remaining garlic clove into the pan, then add the fine sea salt, black pepper and ground nutmeg; warm over a low heat until steaming but not boiling.
- Peel the potatoes and slice them very thinly, ideally 2 to 3 mm thick. Keep the slices together as you work so they are easy to layer neatly.
- Arrange a third of the potatoes in the dish, slightly overlapping. Spoon over a little of the warm milk mixture, then repeat with the remaining potatoes, finishing with the last of the milk mixture.
- Coarsely grate the Gruyère and scatter it evenly over the top. Bake for 55 to 60 minutes, until the potatoes are tender when pierced and the top is lightly browned.
- Rest the gratin for 8 to 10 minutes so the layers settle and slice cleanly. Serve warm.
Recipe notes
Tips
- For the neatest layers, slice the potatoes evenly and keep them submerged in the warm milk mixture as you build the dish so the top does not dry out.
- If the top browns before the potatoes are tender, move the dish to a lower shelf in the oven and continue baking until a knife slides in easily.
Substitutions
- Replace Gruyère cheese with Emmental cheese for a milder, slightly sweeter finish.
- Replace double cream with crème fraîche for a tangier gratin; add it off the heat so it does not split.
Storage
- Refrigerate up to 3 days
- Cool completely, cover and refrigerate. Reheat in a 180°C (355°F) oven for 15 to 20 minutes until piping hot; add a splash of low-fat milk if it looks dry.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 25min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Milk
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