Potato gratin, also known as Gratin Dauphinois in French cuisine, is one of the most comforting dishes ever created. With thinly sliced layers of potatoes baked in cream, milk, and cheese, it offers a silky smooth texture inside and a golden, crispy top. This dish is often served at festive dinners, family gatherings, or as a gourmet side dish in fine dining. It is simple in its core ingredients but luxurious in flavor and presentation.
In this article, we’ll explore the history of potato gratin, the ingredients that make it special, step-by-step preparation, variations you can try, and its nutritional profile.
The Origins of Potato Gratin
The origins of potato gratin trace back to the Dauphiné region of southeastern France, where the dish was first recorded in the late 18th century. Traditionally, gratin dauphinois was prepared without cheese, using only cream and garlic to flavor the potatoes. Over time, cheese became a popular addition, making the dish richer and even more indulgent. Today, it is enjoyed worldwide with countless variations.
Key Ingredients in Potato Gratin
Potatoes: Waxy potatoes like Yukon Gold hold their shape best.
Cream and Milk: Provides richness and creaminess.
Cheese: Gruyère, Parmesan, or cheddar are common options.
Garlic: Adds aromatic depth to the dish.
Butter: Enhances the flavor and texture of the crust.
Herbs: Fresh parsley, thyme, or nutmeg for seasoning.
Nutritional Value of Potato Gratin (per serving – approx. 1 cup)
Nutrient
Amount per Serving
% Daily Value
Calories
310
–
Protein
9 g
18%
Fat
18 g
27%
Saturated Fat
10 g
50%
Carbohydrates
28 g
9%
Sugar
3 g
–
Fiber
3 g
12%
Calcium
190 mg
15%
Potassium
670 mg
19%
This dish is rich in carbohydrates and fats, making it a high-energy side dish.
Step-by-Step Recipe for Potato Gratin
Ingredients
2 pounds (1 kg) Yukon Gold potatoes
2 cups heavy cream
1 cup whole milk
2 cloves garlic, minced
1 ½ cups shredded Gruyère cheese (or cheddar)
½ cup Parmesan cheese, grated
3 tablespoons butter
1 teaspoon nutmeg
Salt and pepper to taste
Fresh parsley, chopped for garnish
Instructions
Please Head On keep on Reading (>) for the instructions:
