Classic Potato Gratin

From Cook's Illustrated | November/December 1995

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… read more

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.

less

Serves 4 to 6

For a more pronounced crust, sprinkle three tablespoons of heavy cream or grated Gruyère cheese on top of the potatoes after forty-five minutes of baking.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection