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The only potato gratin recipe you need

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Adjust Servings:
1.5 kg potatoes 3.3 pounds
200 ml milk 0.80 cups
600 ml cream 2.5 cups
200 ml creme fraiche 0.80 cups
1 tablespoon butter
2 cloves garlic bruised and diced
1 tablespoon salt
1 teaspoon pepper
2 teaspoon nutmeg grated

The only potato gratin recipe you need

  • Dairy
  • potatoes




After lots of research and testing various existing gratin making techniques I am today re-visiting the making of the potato gratin. I went on a quest to be able to bring you a gratin dauphinois recipe that works every single time and will bring you perfectly cooked potatoes, the right amount of creaminess and texture with an oven cooking time of an hour. Also important, is the look, this gratin will bring you what I call the “brickwork look”. Which is the visual aspect of potatoes perfectly stacked on top of each other when cutting the gratin. 

My recipe uses classic French gratin making techniques which I refined and adapted to modern standards. My main goal here was to reduce cooking time to a minimum, the numbers of steps involved while still respecting low temperature cooking throughout the recipe. There are also no waste in this recipe. I am using all the of the potatoes (without leftover cuts) and all the liquid and ingredients used to cook the potatoes end up in the dish which in term maximise flavors.


Discover how to make that potato gratin by watching the video tutorial below.

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