Classic German Kartoffelgratin (Potato Gratin) Recipe

Ingredients

1.5 kg of potatoes
300 ml of heavy cream
200 ml of milk
2 cloves of garlic
1 small onion
150 g of grated cheese (Gruyère or Emmental)
Butter for greasing the dish
Salt to taste
Pepper to taste
Nutmeg to taste

Steps and instructions

Preheat your oven to 200°C (approximately 390°F).
Peel the potatoes and slice them into thin rounds.
Peel and finely chop the onion and garlic.
In a saucepan, combine the heavy cream, milk, chopped onion, garlic, salt, pepper, and nutmeg. Bring the mixture to a simmer.
Add the sliced potatoes to the saucepan. Let them cook in the cream mixture for about 10 minutes, until they are slightly tender.
Grease a baking dish with the butter.
Using a slotted spoon, transfer half of the potatoes to the greased dish. Spread them out in an even layer.
Sprinkle half of the grated cheese over the potatoes in the dish.
Layer the remaining potatoes on top of the cheese, then pour the remaining cream mixture from the saucepan over the potatoes.
Sprinkle the remaining cheese on top.
Bake the gratin in the preheated oven for about 30 minutes, until the top is golden and the potatoes are completely tender.
Allow the gratin to cool slightly before serving.

Tools for making

Peeler - To peel the potatoes.
Knife - To slice the potatoes and chop the onion and garlic.
Saucepan - To heat and simmer the cream mixture.
Slotted spoon - To transfer the potatoes from the saucepan to the baking dish.
Baking dish - To bake the gratin in the oven.
Grater - To grate the cheese.
Butter knife - To grease the baking dish with butter.

Recipe variations

Add cooked bacon or ham for a meaty version.
Include thinly sliced onions or leeks for added flavor.
Sprinkle breadcrumbs or crushed crackers on top for a crunchy crust.
Mix different types of cheese, such as cheddar and Parmesan, for a unique flavor combination.
Add herbs like thyme, rosemary, or parsley to enhance the taste.
Replace the heavy cream with a combination of sour cream and milk for a lighter version.
Include vegetables like spinach, kale, or mushrooms for a more nutritious gratin.
Experiment with different types of potatoes, such as Yukon Gold or Russet, to vary the texture.
Make it gluten-free by using a gluten-free flour or cornstarch as a thickening agent.
For a vegan option, substitute the heavy cream and milk with coconut milk or almond milk, and use vegan cheese.

Recipe overview

Welcome to our recipe for Kartoffelgratin, a heartwarming traditional German dish sure to be a hit at your dining table. This potato gratin is creamy, cheesy, and full of flavors that will tantalize your tastebuds. Made with simple yet delicious ingredients such as potatoes, heavy cream, milk, onion, and cheese, this dish is perfect for a side at a family dinner or a main course in a comfort-food meal. Expect to spend some time preparing and baking this dish, but rest assured, the end result is worth every minute. Delight in the golden, cheesy top and the soft, creamy potatoes beneath. This recipe serves approximately 4-6 people, so it's perfect for a family meal or a small gathering. Enjoy the process and the tasty outcome!

Common questions

Can I use different types of potatoes?
Yes, you can use different types of potatoes for this recipe. However, it is recommended to use starchy potatoes such as Russet or Yukon Gold potatoes as they tend to hold their shape better and result in a creamier gratin.
Can I substitute the heavy cream with something lighter?
Yes, you can substitute some or all of the heavy cream with a lighter alternative such as half-and-half or whole milk. Keep in mind that using lighter alternatives may affect the overall richness and creaminess of the gratin.
Can I prepare the gratin in advance?
Yes, you can prepare the gratin in advance. After assembling the dish, cover it with foil or plastic wrap and refrigerate for up to 24 hours. When you're ready to bake, remove it from the refrigerator and allow it to come to room temperature before baking as directed.
Can I freeze the leftovers?
Yes, you can freeze the leftovers. Once the gratin has cooled completely, transfer individual portions or the entire dish to an airtight container or freezer bag. It can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before reheating in the oven.
What can I serve with Kartoffelgratin?
Kartoffelgratin is a versatile dish that pairs well with a variety of proteins such as roasted chicken, grilled steak, or baked fish. It also complements salads or steamed vegetables as a side dish.
Can I add other ingredients like bacon or herbs?
Certainly! Feel free to customize your Kartoffelgratin by adding ingredients like cooked bacon, caramelized onions, fresh herbs (such as thyme or rosemary), or even thinly sliced vegetables like leeks or zucchini. Just make sure to adjust the cooking time and seasonings accordingly.

Serving dishes and utensils

Baking dish - A dish in which the gratin will be baked.
Saucepan - Used to heat and simmer the cream mixture.
Slotted spoon - Used to transfer the cooked potatoes from the cream mixture to the baking dish.
Grater - Used to grate the cheese for the gratin.
Peeler - Used to peel the potatoes and garlic cloves.
Knife - Used to slice the potatoes and finely chop the onion and garlic.
Oven - Used to bake the gratin.
Oven mitts - Used to handle the hot baking dish when removing it from the oven.

Origin stories

Kartoffelgratin is a fine example of the German affection towards their beloved potatoes. Originating from the French dish Gratin Dauphinois, Kartoffelgratin is a delightful adaptation that manifests the German penchant for hearty, comfort food. The key variance between the two dishes lies in the cheese: the original French recipe omits it while the German version embraces it, often using Gruyère or Emmental. This tweak tells a tale of cultural fusion, and the way food evolves and adapts as it crosses borders. It's a reminder of how cuisine is not just about the food we eat, but also the stories it carries from kitchen to kitchen, culture to culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.