85 minutes
A traditional potato gratin recipe featuring thinly sliced yellow potatoes layered with butter and milk, seasoned with salt and pepper, and baked to creamy perfection.
Yellow Potatoes, peeled and sliced into 1/4-inch rounds
0 lb
Unsalted Butter, divided, additional for greasing
tablespoons
cups
to taste
to taste
1. Prepare Gratin Dish
Preheat your oven to 350°F and generously butter a 9x12-inch gratin dish to prevent sticking.
2. Layer Potatoes
Peel and slice four large yellow potatoes into ¼-inch thick rounds. Layer the potato slices in the prepared dish, overlapping them like shingles on a roof. Season each layer lightly with salt and fresh-ground black pepper.
3. Add Milk and Butter
Pour one cup of milk over the layered potatoes. Cut three tablespoons of butter into small pieces and dot them evenly over the top.
4. Bake the Gratin
Place the dish in the oven and bake for about one hour, pressing the potatoes down halfway through with a metal spatula to ensure even moisture distribution.
5. Rest and Serve
Once the potatoes are tender and the top is golden brown, remove from the oven and let it rest for a few minutes before serving.
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