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Easy Potato Gratin is a delightful classic French dish made with simple ingredients. The finely sliced potatoes are coated in a creamy white sauce, topped with melting cheese, and baked into perfection. So delicious and irresistible.
Easy Potato Gratin Recipe
Easy potato gratin, also known as “gratin dauphinoise” is a classic French dish made from thinly sliced potatoes layered in a creamy white sauce, and baked with Mozzarella cheese on top until golden brown and bubbling. The tender potatoes coated in a rich, cheesy, buttery sauce are absolutely delightful and delicious.
This recipe is ideal for Thanksgiving and Christmas, offering a delightful side dish that complements a variety of main courses to create a hearty and satisfying meal. It also provides a comforting option for those chilly days, delivering a creamy and savory delight.
Why This Recipe Works
Potato gratin’s simplicity is its elegance. It’s made with only a few ingredients and creates a luxurious taste that no one can resist.
It’s a perfect recipe for a comfort side dish to complete the wholesome meal for parties, family dinners, or any occasion.
You may also customize the potato gratin to meet your taste buds by adding herbs, a different type of cheese, or even caramelized onions and crispy bacon to enhance the flavor and texture of the entire dish.
Recipe Ingredients
This ultimate easy potato gratin recipe is quick to prepare and only requires a few ingredients:
- Potatoes
- Unsalted butter
- All-purpose flour
- Milk
- Salt
- Ground black pepper
- Grated Parmesan cheese
- Mozzarella cheese
See the recipe card for full information on ingredients.
How To Make Easy Potato Gratin
Creating this delectable masterpiece at home is easier than you think. Follow these simple steps:
First, slice potatoes thinly. Cover the potato slices with water and microwave them until tender. Drain and set aside.
Next, prepare the creamy white sauce in a skillet with butter, all-purpose flour, milk, salt, pepper and parmesan cheese. Add the sliced potatoes to the creamy sauce and stir to coat evenly.
Layer the slices in a baking dish. Pour your creamy sauce over the potatoes. Top with mozzarella cheese and bake it in a preheated oven for 10 minutes or until golden and bubbly.
Remove the potato gratin from the oven. Let the dish rest for a few minutes and enjoy!
Cooking Tips
For the best taste, please follow my tips below.
- Try to slice the potatoes evenly to ensure they cook uniformly. Using a mandoline slicer can help you achieve consistent thickness.
- Parboil or microwave the potato slices before layering them in the dish. This ensures they cook evenly and reduces baking time.
- Let the potato gratin rest for a few minutes after removing it from the oven. This helps the flavors meld and makes it easier to serve.
Frequently Asked Questions
You may choose either a sharp knife or a slicer when preparing the potato slices. Slice the potatoes in a consistent thickness of about 2 to 3 mm. Cover the potato slices with water and microwave them for about 5 minutes until tender. Drain water and they’re ready for making delicious potato gratin.
If you’re not going to use the potato slices immediately, place them in a large bowl of cold water. This prevents the potatoes from oxidizing and turning brown.
Yes, you may substitute the milk with soy milk, almond milk, or oat milk. Also, olive oil is a good dairy-free butter substitution. Use dairy-free cheese instead of mozzarella for a topping.
This recipe has 527 calories per serving.
What To Serve With Potato Gratin
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
- Ultimate French Mashed Potatoes (Joël Robuchon)
- Broccoli Gratin
- Crispy Potato Stacks
- Parmesan Crusted Potatoes
Easy Potato Gratin
Ingredients
- 2 large potatoes, peeled and cut into 2mm thick slices
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups (300 ml) whole milk (or soy milk)
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon ground black pepper, to taste
- 2 tablespoons grated Parmesan cheese
- 1 cup mozzarella cheese
Instructions
- Add the sliced potatoes to a bowl and cover them with water. Wrap the bowl with plastic wrap and microwave for 5 minutes. Drain the water and set the potatoes aside. Preheat the oven to 410°F (200°C).
- Melt the butter in a skillet over medium heat. Add the flour, then gradually stir in the milk. Continuously stir the mixture until the flour is fully dissolved. Season with salt, ground black pepper, and grated Parmesan cheese. Stir well to combine.
- Add the potato slices to the white sauce and stir to coat them evenly. Turn off the heat. Transfer the coated potato slices to a baking dish and pour the remaining white sauce over them. Top with mozzarella cheese.
- Bake for 10 to 15 minutes, or until the cheese melts and the top is golden brown.
- Remove the potato gratin from the oven and let it rest for a few minutes before serving.
Video
Notes
- Try to slice the potatoes evenly to ensure they cook uniformly. Using a mandoline slicer can help you achieve consistent thickness.
- Parboil or microwave the potato slices before layering them in the dish. This ensures they cook evenly and reduces baking time.
- Let the potato gratin rest for a few minutes after removing it from the oven. This helps the flavors meld and makes it easier to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely love this version of potato gratin. Followed the recipe, just added a little bit of sharp cheddar. Perfect comfort food, no matter what kind of cheese is used.
I love sharp cheddar. Great idea and thanks for your rating. :)
Hello. As a french, I can say that this is absolutely not a “gratin dauphinois”. To make it, you just need potatoes, garlic if you like it, cream, and emmental or gruyère cheese.
Mozzarella and parmesan are italian cheeses and don’t belong in a french recipe.
Ij it taste nice who cares
It’s a matter of cultural significance
emmental and gruyere cheeses are from switzerland.
Thanks for your information!
Yes, she meant Camembert