Todd Coleman's Potato Gratin

By Genius Recipes
December 23, 2014
51 Comments


Author Notes: A potato gratin that cooks in half the time, can be made ahead, and—best of all—lets you have control all the way through. "This is the kind of food you close your eyes to eat," our Social Media Manager Rachel Christensen said, after tasting the gratin pictured here, made exactly as written. But the extra flexibility and control also makes it adaptable -- something we'd be reluctant to do in the black box of traditional gratinery. Coleman sometimes adds hot sauce or fresh thyme, or uses a Dutch oven to make it truly one-pot and oven-to-table. You can switch in a different type of potatoes, dairy, or allium, if that's what you have. And if you don't have the right size pan, you can scale up without worry. Or down -- but why would you do that? Adapted slightly from "Gratin Made Easy" (Saveur, December 2006).Genius Recipes

Serves: 6
Prep time: 5 min
Cook time: 45 min

  • 5 tablespoons unsalted butter
  • 1 garlic cloves
  • 1 pinch salt
  • 6 large waxy potatoes (about 2 1/2 pounds), such as red bliss, peeled and sliced about 1/8-inch thick
  • 2 cups half-and-half
  • 1 pinch freshly ground black pepper, more to taste
  • 1 pinch fresh nutmeg
  • 1 cup grated Gruyère
  1. Preheat oven to 400° F. Rub the inside of an 8- × 8-inch baking dish with 1 tablespoon of the butter. Smash the garlic with the side of a knife and sprinkle generously with salt. Chop and scrape the garlic into a mushy paste.
  2. Combine garlic paste, potatoes, half-and-half, and remaining 4 tablespoons butter (cut into 1/2-inch pieces) in a pot; stir. Season with salt and pepper and grate in a hint of nutmeg. Bring to a boil over medium-high heat while stirring the mixture with a wooden spoon. After 8 to 10 minutes the potatoes will be a little tender, and their starch will have thickened the liquid considerably. Taste and adjust the seasoning as you like.
  3. Transfer the mixture to the prepared dish; smooth the top as much as possible. At this point you can hold the dish until you're ready to bake, even overnight in the refrigerator. Cover the gratin with Gruyère and bake until deeply golden brown, about 20 to 30 minutes (longer if chilled overnight). Let the gratin cool and set a little before serving.

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Reviews (51) Questions (0)

51 Comments

nana M. March 1, 2018
Is there any method to stop the potatoes from turning grey? Would love to make it the night before
 
Barb M. March 1, 2018
I have not ever had this happen and I have made this many times - and always make it the day before. I follow the recipe exactly using either red bliss or Yukon gold potatoes. I do cover the casserole tightly with plastic wrap while in the fridge.
 
cookinalong March 1, 2018
I had the same problem when I made it about a year ago and posted here to see if anyone had an explanation. But time moves on, and until you posted, I'd forgotten that my nerd-like obsession (and some googling) had led me to a possible answer. According to no less an authority than the Idaho Potato Commission, the black or grey discoloration can occur if the spuds have been sliced with a steel knife that has some iron in it. Both my chef's knife and carving knife are of carbon steel and since they are the only ones sharp enough to do the job, I know I'd have used one of them. I haven't tested the theory yet, but I'm guessing those Idaho people know their spuds. Nevertheless, I'm going to give it a try and see what happens. Will report back.
 
Barb M. March 1, 2018
Wow. You really do learn something new every day!
 
Lynnsy December 27, 2017
I swapped a potato for about the same quantity of slices carrot and added a bit of dill instead of nutmeg. Winner!
 
Suzy Q. December 6, 2017
Can this be successfully made with cauliflower? I'm going ketogenic.<br />Thank you for your help
 
coraline December 6, 2017
c'mon, use your brain ;) why does the milk (or milk and cream) magically turns creamy and sticky while simmering with potatoes? it's because of the starch! potatoes contain a lot of starch, cauliflower is a very low starch vegetable. so if you want the sauce to be creamy and low carb you have to thicken the milk with products that contain no or very little starch. i.e. carob gum after cooking the veggies in milk before you will transfer it into oven. you can of course whisk eggs and cream as well and pour the mixture over a blanched, or cooked cauliflower florets and even add some ham stripes. but as you see it is quite a different recipe
 
Barbara P. May 8, 2017
I made this recipe yesterday when my children and grandchildren came over for dinner. Having a larger crowd of people I doubled the recipe and used a 9 by 15 pan. Doubled the ingredients and it worked wonderfully!! I made it early morning, wrapped it well and after being in the fridge for an hour or so grated the cheese, placed on top and rewrapped it and placed back in the fridge until ready to heat in the oven. I found it took a bit longer to brown the top simply because of the larger quantity of potatoes and sauce perhaps. Needless to say it turned out wonderfully and everyone loved it. My children wanted the recipe and there was enough for everyone to have seconds! Highly recommend!!!!
 
Barbara P. May 8, 2017
Correction on my size of the pan for doubling up the recipe. It was a 9 by 13 pan not 9 by 15.
 
cookinalong April 23, 2017
I was so excited to see this recipe for a do-ahead potato gratin. But I prepped everything as per the recipe, covered the dish and popped it in the fridge overnight. But when I took it out to bake it the next day, many of the potato slices on top had turned black or grey. Ugly! But more worrying was whether they were safe to eat. DH and I don't usually care about how a dish looks, but since it was for guests, there was the double problem of food safety and appearances, so the whole thing went in the trash.<br />Has this every happened to anyone else? I used Yukon Golds, if that matters.
 
Barb M. May 8, 2017
I used Yukon Golds once because that is what I had on hand. Definitely not the same results - the end product was a little gluey, which never had happened with russets. I have made the recipe with russets a day ahead, and have never had them turn color.
 
Gabriela B. November 17, 2017
When I made a small test batch the night before a potluck the dish turned out perfect. I stored the unbaked gratin for approx 16 hrs. When I went to bake it the next day the potatoes definitely had a grayish color that in my opinion didn’t look very appetizing. Everyone ate it and there wasn’t anything left so I guess it was a success. I will make it again but I will cook it immediately after assembling in the pan.