Gratin Potatoes – The Easy Way


Finally!  An easy to follow gratin potatoes recipe!

I cannot tell you how many times I have tried to make this dish, worked on it for hours, only to have the potatoes come out undercooked or to have the custard break.

And yet, I was always in search of perfecting it, because I knew that the flavors were marvelous.

However, it’s been a frustrating (and expensive!) process to get to this point!

Save yourself the aggravation and try out this delicious, and super-simple way…

Let the savory adventure begin!


Start with 4 cups VERY thinly sliced russet potatoes, in a large bowl. (I cut them on a mandolin and they came out looking like they would make great potato chips!)


Toss the potato slices with 1 teaspoon salt,


1/4 teaspoon freshly ground black pepper,


1/8 teaspoon nutmeg,


and 1 clove of garlic, finely minced, until they are all coated.


Butter, salt and pepper a shallow baking dish.


Place 1/3 of potatoes in the dish and then add 1/3 of the 1 1/2 cups of Gruyére cheese that you’ve shredded (like how I just assumed that you’d already done that?!).


Cut 4 tablespoons of butter into thirds.

Cut up one of those thirds into small pieces and dot the top of the gruyére.  Sprinkle with some freshly ground black pepper and a pinch of kosher salt.

Repeat twice.


In a small bowl, crack 2 large eggs and add 1cup of heavy cream.


Beat together slightly.


Pour over the potatoes, covering them evenly.


Sprinkle the top of the gratin with 3 tablespoons freshly shredded parmesan cheese.

Bake, covered in foil, for 40 minutes at 375 degrees.  Then remove foil and bake uncovered until the top is golden, about 10 minutes longer.

**Special note:  This dish must be put in the oven fairly soon after it’s assembled.  If not, your potatoes will turn gray and your gratin, no matter how tasty it is, will only be eaten by you!


This is such a sexy side dish.  It’s silky and decadent and impressive!

Serves 6, easily.

Bon Appétit, Ma Chérie!



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