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Potato Gratins
Recipe
1 hr 40 min

Classic Potato Gratin

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Classic Potato Gratin
Author: America's Test Kitchen

Recipe By America's Test Kitchen

Published on August 27, 2024

For the easiest, most tender gratin, cook the potatoes on the stovetop in liquid, then bake them in a shallow pan.

Time

1 hr 40 min

Yield

Serves 4 to 6

Why This Recipe Works

For our Classic Potato Gratin recipe, we found that the variety of potato mattered less than that the potatoes were sliced consistently. Uniform slices between 1/16 to 1/8-inch (easily obtained using a mandoline) yielded a gratin with distinct slices of potato bathed in a velvety sauce. As for the dairy used in the gratin recipe, we tried making gratins with milk, half-and-half, and heavy cream. Our favorite turned out to be half-and-half cooked at 350 degrees for about an hour. Gratins made this way had just the right balance of saturated potato and saucy liquid, without overwhelming the taste of the potato.

Ingredients

1 large clove garlic, peeled and smashed
1 tablespoon unsalted butter, softened
2 ¼ cups half-and-half
1 ¼ teaspoons table salt
⅛ teaspoon ground black pepper
Pinch fresh grated nutmeg
Pinch cayenne pepper (optional)
2 pounds all-purpose potatoes, peeled and sliced ⅛-inch thick or less

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image
  1. Adjust oven rack to middle position and heat oven to 350 degrees. Rub bottom and sides of 1 1/2-quart gratin dish or shallow baking dish with half garlic clove. Mince remaining garlic and set aside. Once garlic in dish has dried, about 2 minutes, spread dish with 1/2 tablespoon butter.
  2. Bring potatoes; half-and-half; salt; pepper; nutmeg; cayenne, if using; and reserved minced garlic to boil in medium saucepan over medium-high heat, stirring occasionally (liquid will just barely cover potatoes). Reduce to simmer and cook until liquid thickens, about 2 minutes.
  3. Pour potato mixture into prepared dish. Shake dish or use fork to distribute potatoes evenly. Gently press down potatoes until submerged in liquid. Cut remaining 1/2 tablespoon butter into small pieces and scatter over potatoes.
  4. Bake until top is golden brown, about 1 ¼ hours, basting once or twice during first 45 minutes. Let rest for 5 minutes, and serve.

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Classic Potato Gratin

Recipe By America's Test Kitchen

Published on August 27, 2024

Time

1 hr 40 min

Yield

Serves 4 to 6

Classic Potato Gratin

Ingredients

1 large clove garlic, peeled and smashed1 tablespoon unsalted butter, softened2 ¼ cups half-and-half1 ¼ teaspoons table salt⅛ teaspoon ground black pepperPinch fresh grated nutmegPinch cayenne pepper (optional)2 pounds all-purpose potatoes, peeled and sliced ⅛-inch thick or less

Instructions

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Rub bottom and sides of 1 1/2-quart gratin dish or shallow baking dish with half garlic clove. Mince remaining garlic and set aside. Once garlic in dish has dried, about 2 minutes, spread dish with 1/2 tablespoon butter.
  2. Bring potatoes; half-and-half; salt; pepper; nutmeg; cayenne, if using; and reserved minced garlic to boil in medium saucepan over medium-high heat, stirring occasionally (liquid will just barely cover potatoes). Reduce to simmer and cook until liquid thickens, about 2 minutes.
  3. Pour potato mixture into prepared dish. Shake dish or use fork to distribute potatoes evenly. Gently press down potatoes until submerged in liquid. Cut remaining 1/2 tablespoon butter into small pieces and scatter over potatoes.
  4. Bake until top is golden brown, about 1 ¼ hours, basting once or twice during first 45 minutes. Let rest for 5 minutes, and serve.
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