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Le Chaudron recipe
Gratin de pommes de terre
Creamy potato gratin
⏱ 60 minServes 6Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1 kg (2.2 lb)potatoes for gratinYukon Gold or russet
500 ml (2 cups)heavy cream
300 ml (1¼ cups)whole milk
2 clovesgarlic, germ removed
100 g (3½ oz)grated Gruyère
30 g (1 oz)unsalted butter
1 pinchgrated nutmeg
1 tspfine salt
1 pinchfreshly ground pepper
- 1 kg (2.2 lb) potatoes for gratin Yukon Gold or russet
- 500 ml (2 cups) heavy cream
- 300 ml (1¼ cups) whole milk
- 2 cloves garlic, germ removed
- 100 g (3½ oz) grated Gruyère
- 30 g (1 oz) unsalted butter
- 1 pinch grated nutmeg
- 1 tsp fine salt
- 1 pinch freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) fan. Butter the 30 × 20 cm (12 × 8 in) gratin dish generously, bottom and sides, then rub the inside with a halved garlic clove.
- Peel the 1 kg (2.2 lb) of potatoes and wash briefly (don’t rinse after slicing — the starch thickens the gratin). Slice evenly 3 mm (⅛ in) thick with a mandoline or sharp knife.
- In a large saucepan, combine 500 ml (2 cups) of cream, 300 ml (1¼ cups) of whole milk, 2 crushed garlic cloves, 1 tsp of fine salt, pepper and 1 pinch of grated nutmeg. Bring gently to a simmer over medium heat without boiling.
- Add the potatoes and simmer gently for 8 minutes, stirring carefully now and then — this precooking makes the gratin perfectly tender.
- Pour the potatoes and all the liquid into the buttered dish and spread evenly. Press down lightly so everything is submerged. Sprinkle with the 100 g (1 cup) of Gruyère.
- Bake for 45 minutes at 180 °C (350 °F) fan until golden on top and a knife slides easily into the center.
- Let rest for 10 minutes before serving so the sauce thickens and it slices neatly. Serve straight from the dish.
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