Classic Potato Gratin

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Appears in Cook's Illustrated November/December 1995

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

SERVES 4 to 6

TIME 2 hours

Classic Potato Gratin

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 disti...

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