The Ultimate Potato Gratin The Ultimate Potato Gratin

The Ultimate Potato Gratin Image by: Jeff Coulson

Creamy and comforting? Check. Rich and delicious? Check. This simple, classic side has everything you could ever ask for in a potato gratin. We guarantee you'll make it again and again – and again!

  • Portion size 10 servings
  • Credits : Canadian Living Magazine




In large skillet, heat oil over medium heat; cook leek, stirring occasionally, until softened and light golden, about 4 minutes. Transfer to bowl; set aside. In same skillet over medium heat, cook bacon until crisp, 6 to 8 minutes. Drain on paper towel–lined plate; chop bacon and set aside.

Drain fat from pan; wipe clean. Add potatoes, chicken broth, cream, milk, thyme, garlic, salt, pepper and nutmeg; bring just to simmer over medium heat, about 10 minutes. Reduce heat to medium-low; partially cover and simmer, stirring occasionally, until potatoes are fork-tender but still hold their shape, about 12 minutes. Discard thyme.

Using slotted spoon, transfer half of the potatoes to greased 13- x 9-inch (3 L) baking dish. Sprinkle with Gruy?re cheese, leek and bacon; top with remaining potatoes. Scrape cooking liquid over top.

Topping: Stir together fresh bread crumbs, Gruy?re cheese and butter; sprinkle over potato mixture. Bake in 400 F (200 C) oven until sauce is bubbly and topping is crisp and golden, 25 to 30 minutes.

Tip from The Test Kitchen: Don't want the bacon? Just leave it out. The gratin will still be creamy, indulgent and totally delicious.

Nutritional facts per each of 10 servings: about

  • Fibre 2 g
  • Sodium 319 mg
  • Sugars 2 g
  • Protein 9 g
  • Calories 295.0
  • Total fat 18 g
  • Potassium 686 mg
  • Cholesterol 56 mg
  • Saturated fat 10 g
  • Total carbohydrate 25 g


  • Iron 9.0
  • Folate 10.0
  • Calcium 20.0
  • Vitamin A 17.0
  • Vitamin C 30.0
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The Ultimate Potato Gratin