Main DishesSide Dishes Classic Potato Gratin (Fast and Easy!) by Alex Bayev May 14, 2021 Published: May 14, 2021Last Updated on June 15, 2022 10.5K views 10.5K Potato gratin is a wonderful dish. It’s not quick to make, but it doesn’t require much attention either. All you need to do is to peel and slice a few potatoes, heat some cream, put the sliced potatoes into an ovenproof mold, pour the cream over them and put them in the oven to bake. Gratin is great as both a main dish and a side dish. It can be served for lunch or dinner. And on the second day, it almost tastes better so do remember to keep and reheat the leftovers! In this recipe, we first infuse the cream with garlic flavor, by heating it over low heat. The hardest part of this recipe is slicing the potatoes. For the gratin to cook evenly, each slice must be the same thickness. Ideally, use a vegetable slicer (mandolin ) for slicing them. With it, it will take you 2-3 minutes to slice 5-6 potatoes, and the error in thicknesses will be minimal. We won’t get a lot of dishes dirty. Heat cream in one pan, spread butter in another… No, we’ll make everything as user-friendly and effortless as possible in one pan. A couple more words about the cream… We have two options. We can use 15-18% cream or we can use 33% cream and dilute it with milk. In the US, we have what they call half-and-half. Half cream and half milk. It doesn’t make any difference, just go with what you have on hand or what you find in the store. In the recipe, I will describe the second option. Ingredients 400-500 ml cream (15-18% fat) or 250 ml 33% cream + 250 ml milk2 garlic cloves750g potatoes75 g Parmesan or Gran Padano cheese25 g butter¼ teasp. nutmegsaltblack pepper Cooking Step 0. Preparation. Take the cream and milk out of the refrigerator 2 hours before cooking. This is to allow the cream to warm up to room temperature and not curdle when heated from a sudden temperature change. Mix the milk and cream well. Preheat the oven to 360 degrees F (180 C). Step 1. Peel and crush 2 cloves of garlic with a knife. Pour half the cream (or milk and cream mixture) into a shallow pan. Add the garlic. Cook over low heat for 15 minutes. Step 2. Meanwhile, wash, peel and slice the potatoes into thin slices, about 5-6 mm thick. Grate 75 g of Parmesan on a fine grater. Step 3. Remove the pan from the heat and season the cream with a pinch of salt, a pinch of pepper and freshly grated nutmeg (about ¼ teasp.). Stir to combine. Transfer the potatoes to a skillet (leave a little to make a nice top layer). Arrange them evenly. Step 4. Pour in the remaining cream so that it barely touches the top layer of potatoes. Spread the top layer of potatoes in a circle with a little overlap. Step 5. Lightly press the top down with your fingers to evenly distribute the creamy sauce. Sprinkle with parmesan. Put a few small cubes of butter on top. Bake for 50-60 minutes until golden brown. The potatoes are ready when you can easily pierce them with a wooden skewer. As a side dish for potato gratin you can cook this air fryer frozen brussel sprouts. Classic Potato Gratin (fast and easy!) 5 from 1 vote Potato gratin is a wonderful dish. It's not quick to make, but it doesn't require much attention either. All you need to do is to peel and slice a few potatoes, heat some cream, put the sliced potatoes into an ovenproof mold, pour the cream over them and put them in the oven to bake. Pin Recipe Print Recipe CourseDinnerCuisineFrench Prep Time15 minutesCook Time55 minutesTotal Time1 hour 10 minutes Calories1582kcal Ingredients 750 g potatoes400-500 ml cream (15-18% fat) (Or 400-500 Half&Half or 250 ml 33% cream + 250 ml milk)2 cloves garlic75 g Parmesan or Gran Padano cheese25 g butter¼ tsp nutmegsaltblack pepper InstructionsTake the cream and milk out of the refrigerator 2 hours before cooking. This is to allow the cream to warm up to room temperature and not curdle when heated from a sudden temperature change. Mix the milk and cream well. Preheat the oven to 360 degrees F (180 C).Peel and crush 2 cloves of garlic with a knife. Pour half the cream (or milk and cream mixture) into a shallow pan. Add the garlic. Cook over low heat for 15 minutes.Meanwhile, wash, peel and slice the potatoes into thin slices, about 5-6 mm thick. Grate 75 g of Parmesan on a fine grater.Remove the pan from the heat and season the cream with a pinch of salt, a pinch of pepper and freshly grated nutmeg (about ¼ teasp.). Stir to combine. Transfer the potatoes to a skillet (leave a little to make a nice top layer). Arrange them evenly. Pour in the remaining cream so that it barely touches the top layer of potatoes. Spread the top layer of potatoes in a circle with a little overlap.Lightly press the top down with your fingers to evenly distribute the creamy sauce. Sprinkle with parmesan. Put a few small cubes of butter on top. Bake for 50-60 minutes until golden brown. The potatoes are ready when you can easily pierce them with a wooden skewer. NutritionCalories: 1582 kcal | Carbohydrates: 153 g | Protein: 54 g | Fat: 87 g | Saturated Fat: 54 g | Trans Fat: 1 g | Cholesterol: 253 mg | Sodium: 1590 mg | Potassium: 3778 mg | Fiber: 17 g | Sugar: 7 g | Vitamin A: 2643 IU | Vitamin C: 153 mg | Calcium: 1416 mg | Iron: 7 mg Pin1Yum1TweetShareTelegramVibeFlip2 Shares Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Recipe Rating Recipe Rating Δ You may also like Сhickpeas with lime and chili Chicken Kabab Koobideh (Iranian Chicken Kebabs) Thai Cashew Chicken Fried thai-styled curry rice Sea scallops baked with chanterelles and cream sauce Gordon Ramsay’s Chicken pie with fall vegetables Chinese BBQ Pork (Char Siu) Pork Paprikash: Pork in Paprika Sour Cream Gravy Baked Chicken Breasts With Vegetables And Bechamel Sauce Chicken Breast With Mustard Creamy Sauce Alex Bayev Hi, I'm Alex Bayev, bayevskitchen.com founder and food blogger who is passionate about cooking and photography. Since starting my blog in 2015, I have been sharing simple yet elegant recipes made with high-quality ingredients that anyone can recreate at home. I believe that food has the power to create unforgettable experiences.