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Pure and Simple Potato Gratin

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Pure and Simple Potato Gratin

Pure and Simple Potato Gratin
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
You can never go wrong with a classic potato gratin. This version sidesteps gooey cheese and heavy cream; instead, it's all about potatoes and their best friend, butter.


  • 1 stick (8 tablespoons) unsalted butter
  • 5 pounds Yukon Gold potatoes
  • 1 1/2 teaspoons salt
  • Equipment: a mandoline or other hand-held slicer


  • Peel potatoes and keep covered by water in a large bowl.
  • Preheat oven to 450F and butter a wide, shallow 3- to 4-quart baking dish (potatoes will completely fill a 3-quart dish but they will shrink as they cook).
  • Thinly slice potatoes on mandoline into a large bowl and toss well with melted butter mixture.
  • Transfer potatoes to baking dish and spread out evenly. Cover tightly with foil and bake in middle of oven until potatoes are tender when pierced with a knife, 30 to 40 minutes.
  • Remove foil and bake, uncovered, until browned, 35 to 45 minutes.
  • Make ahead: Potatoes can be baked 4 hours ahead and kept at room temperature. Reheat, uncovered, in 350 F. oven, about 15 minutes. Potatoes can be reheated while roast is standing and being sliced.