Evelyne’s Gratinéed Potatoes

  • Serves

    serves 8


Crème fraîche gives a slight tang to this classic dish.


  • 2 cups milk
  • 2 cups heavy cream
  • 4 Tbsp. butter
  • 1 clove garlic, peeled, and minced
  • 6 large russet potatoes, peeled
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 1 cup crème fraîche


Step 1

Preheat oven to 400º. Bring milk and cream just to a boil in a pot over medium-high heat.

Step 2

Meanwhile, grease a large baking dish with 1 tbsp. of the butter and scatter garlic over bottom. Thinly slice potatoes. Arrange layers of slightly overlapping potato slices in dish, seasoning each layer with salt, pepper, and nutmeg to taste.

Step 3

Spread crème fraîche over potatoes, then pour hot milk–cream mixture over potatoes and dot with remaining butter. Bake until brown and bubbling, about 1 hour.

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