Description
A comforting French classic featuring thinly sliced potatoes in a creamy, nutmeg-spiced sauce, baked to golden perfection. Served as a side or main, this rustic recipe celebrates simplicity and flavor.
Ingredients
1.5 kg potatoes (Rattes or Charlotte with firm flesh)
75 cl (3/4 L) heavy cream (30%+ fat)
25 cl (250 ml) whole milk
2 garlic cloves
Pinch of fresh nutmeg
Salt to taste
Freshly ground black pepper
100 g grated cheese (Comté, Gruyère, or blend, optional)
Butter for greasing the dish
Instructions
Peel potatoes; slice into 2–3 mm rounds (do not rinse to retain starch)
Rub gratin dish inside with 1 garlic clove and spread with butter
In a pot, mix cream, milk, 1 garlic clove, nutmeg, salt, and pepper. Bring to a gentle simmer
Layer potato slices in the dish, drizzle with cream mixture (reserving some), then repeat layers
Top with remaining cream and scatter cheese (if using) on surface
Bake at 190°C (375°F) for 70–80 minutes until golden and bubbly
Notes
Use a mandoline for even slices (use caution with fingers)
Potatoes stick together if overcooked; check for doneness with a knife
Cheese is optional but adds richness; omit for lighter texture
Leftovers keep in airtight container for 2 days
- Prep Time: 20
- Cook Time: 75
- Category: Accompagnements & légumes
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 20g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg