7 Simple Tips for a Perfect Potato Gratin

A runny gratin, pale surface, and bland taste despite the seasonings—these are common issues when making a potato gratin. However, by following these simple tips, you can achieve the perfectly baked gratin you desire. Here are 7 steps to success:

1. Pre-cook the potatoes
   Potato gratins can easily separate when baked. The trick is to first cook the potato slices in a large pot with milk and cream for about five minutes. Then pour into a dish and bake as usual, but shorten the cooking time slightly.
2. Salt generously
   Don’t be stingy with salt when making potato-based gratins. Potatoes absorb a lot of salt and can diminish the overall flavor. However, if bacon is included in the gratin, don’t over-salt as bacon adds its own salty touch.
3. Moderate the sauce
   Don’t fill the gratin dish up to the brim with sauce. It tends to boil over, leaving burned residue in your oven.
4. Watch the surface
   Keep an eye on the gratin toward the end of the baking time. If the surface starts to burn, cover it with foil or lower the oven temperature, allowing it to finish baking at a lower heat. This helps achieve a golden, evenly browned top.
5. Use cheese scraps
   Save any leftover cheese ends, grate them, and freeze them for future use. It’s easy to sprinkle over your gratin before baking, adding color and flavor.
6. Add crunch and flavor
   In addition to grated cheese, you can top the gratin with breadcrumbs mixed with melted butter for extra crispness. Fresh herbs like rosemary and thyme will add both aroma and taste.
7. Let it rest
   Gratins and lasagnas are best served after resting for at least five minutes, ideally ten. This allows them to set, making it easier to slice and serve without the dish falling apart on the plate.

Gratins are perfect for both everyday meals and special occasions. Whether made with chicken, meat, fish, sausage, pasta, or vegetables, here are 24 of our best creamy gratin recipes!