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Creamy Potato Gratin

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Creamy Potato Gratin

Prep Time: Cook Time:


  • Garlic, raw | 3.00 Tbsp
  • Butter salted | 3.00 tbsp
  • Russet potatoes, raw | 5.00 potato large 3" to 4-1/4" dia
  • Whole milk with added vitamin D | 3.00 cup
  • Spices, nutmeg, ground | 0.13 tsp
  • Salt | 0.50 tsp
  • Spices, pepper, black | 0.50 tsp, ground
Nutrition Facts (Per Serving)

Calories per serving: 225.14 mg

Fat per serving: 6.01 g

Saturated fat per serving: 3.62 g

Protein per serving: 6.47 g

Sodium per serving: 187.85 mg

Cholesterol per serving: 16.48 g


  1. Preheat oven to 425°F. Cut garlic cloves into half.
  2. Rub half of a clove garlic all over insides of a 3-quart shallow glass or ceramic baking dish then discard garlic.
  3. Rub 1/2 tablespoon butter all over dish, cut remaining butter into small pieces and reserve.
  4. With adjustable blade slicer or a sharp knife, cut potatoes into 1/8-inch-thick slices.
  5. In a deep skillet, combine potatoes, milk and remaining garlic. Heat to boil on medium flame, stir occasionally. Reduce heat to medium-low and let simmer for 3 minutes.
  6. Stir in nutmeg, salt and freshly ground black pepper, discard the garlic from it.
  7. Carefully transfer potato mixture to prepared baking dish, spreading evenly. Top with reserved butter pieces.
  8. Bake the gratin for 30 minutes or until golden brown with darker brown spots and potatoes are tender.
  9. Let cool on wire rack for 10 minutes before serving.

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