Potato Gratin

I searched and searched for a gratin recipe that looked good to me and I finally came across this one. Yum!

I know that gratin is mainly a method, but it’s a method I had not yet conquered! 🙂 I liked this recipe because the writer was funny and it was easy to understand. I did pretty much everything she said, so I don’t have much variation. I added about 1/2 onion, thinly sliced, but that’s all!!!

We had our gratin with this:

Roasted chicken and broccoli with sesame seeds. Yum!!!

Potato Gratin

  • Potatoes, thinly sliced
  • Salt and Pepper
  • Flour
  • Cheese
  • Butter
  • 1/2 Onion, thinly sliced
  • Heavy Cream
  • Milk


1. Preheat the oven to 400 degrees. Grease your favorite casserole dish with butter.

2. Slice the potatoes and onion thinly.

3. Spread a layer in the bottom of the pan, and sprinkle it with flour.

4. Season with salt and pepper, dot with little bits of butter and sprinkle with a thin layer of cheese.

5. Repeat Potatoes, then flour, salt, pepper, butter, cheese, and herbs, if you’re using them. 6. Keep going until you’re almost to the top. End with a potato layer. Then add just cheese and butter to the last layer. Between the second and third layers, I added the onion. I floured and salt and peppered, but no cheese this time. Oh, I added butter, though!

6. Add about a half cup of cream to the potatoes, then add whole milk (I used fat-free because that’s what we always have.) until it comes about 2/3 to 3/4 up the inside of the pan – just so you can see it around the edges of the potatoes, but not so high it covers the top layer.

7. Cover with foil and bake on the top rack (on another baking sheet, to catch any drips) for about 30 minutes.

8. Remove foil, and bake another 30 minutes or so, until the cheese is browned and bubbling.

Important: The gratin is sometimes a little loose at this point. Let it sit a good 10 to 15 minutes before serving; the potatoes are great at continuing to soak up the liquid.

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