Pin it
Potato gratin: Creamy & crispy
A potato gratin is the epitome of comfort. With its golden cheese crust and tender potato layers, it's a classic that suits any occasion. Since I learned this recipe from my grandmother, it has been a staple of our family Sundays.
Our Basic Ingredients
- Waxy potatoes: 800g, maintain shape
- Cooking cream: 200ml, 15% fat
- French herb cream cheese: 100g, mild seasoning
- Emmental cheese: 100g, nutty flavor
Pin it
Step-by-Step Instructions
- Prepare potatoes
- Peel and wash
- Slice into 2-3 mm thick pieces
- Prepare baking dish
- Grease the dish
- Layer potatoes in a shingle pattern
- Create cream mixture
- Mix cream with cream cheese
- Season with salt, pepper and nutmeg
- Add cheese and butter
- Sprinkle Emmental on top
- Distribute small pieces of butter
- Bake in oven
- 45 min. at 180°C fan oven
- Cover with aluminum foil if needed
Serving Ideas
- With roasted chicken
- Steamed spinach with garlic
- Caramelized onions and bacon
Variations for Every Taste
- Vegetarian: Mushrooms & truffle oil
- Low Carb: Sweet potatoes
- Kid-friendly: Gouda instead of Emmental
- Gourmet: Blue cheese
Pin it
Storage and Reheating
- 3 days in the refrigerator
- Freeze in portion containers
- Reheat for 20 min. at 150°C
This potato gratin is more than a recipe – it's a piece of home. Every bite reminds of cozy family evenings and the joy of eating together.
Frequently Asked Questions
- → Why use waxy potatoes?
- They hold their shape during baking and don't become too mealy. This keeps the gratin nicely layered.
- → How thick should the potato slices be?
- 2-3mm is ideal. Cut too thick they won't cook through, too thin they fall apart.
- → Can I prepare the gratin ahead of time?
- Yes, prepare and store covered in the refrigerator. Increase the baking time slightly.
- → What other cheeses work well?
- Comté or Gruyère are traditional. Gouda or mountain cheese also work well.
- → Do I need to pre-cook the potatoes?
- No, they cook in the cream. Just make sure to slice them thin enough.