The First Gratin Potatoes Ever Made! | Chef Jean-Pierre

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Gruyère cheese

🥗Healthier: Emmental cheese

💰Cheaper: cheddar cheese

Emmental is a lighter option, while cheddar is more accessible.

Rub a lasagna pan with salt and a little garlic.

Slice garlic very thinly until it's almost transparent.

Brush the lasagna pan with regular butter.

Slice russet potatoes thinly using a mandoline or knife.

Prepare a mixture of 2 cups heavy cream and 2 cups milk in a bowl.

Add salt and black pepper to the cream and milk mixture.

Layer the sliced potatoes in the pan, pressing down slightly.

Sprinkle a teaspoon of chopped fresh thyme and a pinch of nutmeg over the first layer of potatoes.

Pour some of the cream and milk mixture over the first layer of potatoes.

Repeat layering with more potatoes, thyme, nutmeg, and cream mixture until all ingredients are used.

Ensure the last layer looks pretty, as it's the only one visible after baking.

Add freshly cracked black pepper and a little extra nutmeg on top before baking.

Bake in the oven until done, checking for doneness after a specified time.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens