Potato Gratin

by Mar 3, 2015

potatogratinMake this the next time you bake a ham or throw a nice piece of meat on the grill.  Potatoes and cream.  Oh, and butter.  It would be perfect for Easter.  (I know what you’re wondering…doesn’t “gratin” mean cheese?  Nope.  Not the French way.)


Thank you Kathie Alex from Cooking with Friends in France, a culinary immersion program I had the pleasure of attending several years ago at La Pitchoune, Julia Childs’ home in the South of France.


Potato Gratin

Yield: 6 servings


  • 1 cup whole milk
  • 2 cups heavy cream
  • 6 medium sized new potatoes (3 pounds; red ones or Yukon golds are nice)
  • 2 tsp. salt
  • several grinds of black pepper
  • freshly grated nutmeg (3 or 4 strokes on the grater; less than 1/8 teaspoon)
  • 3 garlic cloves, finely minced and mashed
  • 3 Tbsp. unsalted butter
  • optional: 1 Tbsp. fresh parsley leaves, minced


  1. Preheat oven to 400 degrees F.
  2. Pour milk and cream into large saucepan.
  3. Peel and slice the potatoes about ¼ -inch thick. Add to milk+cream. Add salt, pepper, and nutmeg. Slowly bring to a boil, reduce heat and simmer for 4 minutes. (Keep an eye on it - this is not the time to multi-task or it will boil over and make a big mess!)
  4. Butter a baking dish approximately 6" x 12" x 2", using about 2 Tbsp. of the butter, then sprinkle with half of the garlic. Using a slotted spoon, transfer half of the potato slices into the baking dish, making an even layer. Sprinkle with remaining garlic and pour in the milk+cream.
  5. Bake for 20 - 25 minutes, or until the potatoes are tender and the milk is absorbed. Dot with remaining butter and return to the oven to brown for 5 - 10 minutes. Sprinkle with minced parsley and serve.

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