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overhead shot of potato gratin in an oval casserole

Classic Potato Gratin

Our Classic Potato Gratin is low FODMAP and features lactose-free half-and-half.

Course: Side Dish
Cuisine: American, French
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Makes: 14 Servings
Calories: 152 kcal
Author: Dédé Wilson

Ingredients:

  • 1/2 tablespoon unsalted butter
  • 2 pounds (910 g) russet potatoes, peeled
  • 3 cups (720 ml) lactose-free half-and-half, such as Organic Valley
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/4 teaspoon fresh thyme, optional
  • Pinch freshly ground nutmeg, optional
  • 1/4 pound (115 g) Gruyere cheese, grated (see Tips)

Preparation:

  1. Position rack in middle of oven. Preheat the oven to 400°F/200°C. Use butter to coat the inside of a 3-quart (2.8 L) shallow casserole dish and set aside.
  2. Cut the potatoes into very thin 1/8-inch (3 mm) slices using a very sharp knife or a mandoline (see Tips). Keep them in rounds, if possible.
  3. Place the potatoes in a wide heavy saucepan (I use a 3-quart/2.8 L) and add the half-and-half, salt, a generous amount of pepper and thyme and/or nutmeg, if using. Bring to a vigorous simmer over medium heat, shaking the pan occasionally, and simmer for 3 minutes.
  4. Carefully pour the mixture into prepared casserole dish. Use a silicone spatula to gently coax the potatoes and liquid into an even layer. Sprinkle the cheese evenly over the top.
  5. Bake for about 35 to 45 minutes or until the potatoes are tender when pierced with a knife and the top is golden and bubbling. The mixture might look a little loose, but don’t worry, it will firm up upon cooling. Place casserole on a rack and cool for at least 15 minutes to allow the gratin to achieve its maximum potato perfection. Serve warm or even at room temperature.

Notes:

Tips

  • Cutting the potatoes as thin as recommended is a very important step. Pull out a ruler if you have to, to make sure they are thin enough or they will not cook properly. The beauty of a mandoline is that you can set it to the desired thickness and just got to town, knowing that all of your potatoes will be perfectly cut. You could also use a food processor fitted with the appropriate sized slicing disc.
  • You could play around with other types of cheese. Emmental or Comté would be good alternative choices. Plain Swiss doesn’t have enough sharpness, in my opinion, but use your own palate as a guide.
Nutrition Facts
Classic Potato Gratin
Amount Per Serving
Calories 152 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Sodium 215mg9%
Potassium 270mg8%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin C 3.7mg4%
Calcium 8mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.