If we talk about potato gratin in my house, we talk about Christmas because it is a dish that is never missing.

Very easy to prepare and very successful, it is a dish that takes all the good things from what is made at home with love, from the unhurried but uncomplicated kitchen and from the family kitchen.

I'll leave you the recipe and you'll tell me!


  • 1 kg of potatoes
  • 350 ml milk
  • 150 ml of liquid cream
  • salt and freshly ground black pepper to taste
  • 1 teaspoon nutmeg
  • a sprig of rosemary and a sprig of thyme
  • 2 cloves of garlic
  • 100 g Gruyere cheese
  • 100 g mosarella cheese
  • 100 g Grana Padano cheese


Peel and cut the potatoes into thin slices.

Make a bouquet (tie the branches together in a bundle with a string) with the branches of fresh herbs.

In a saucepan put the milk, cream, herb bouquet, and crushed garlic. Season with salt and pepper and heat together with the nutmeg.

When it starts to boil, add the potatoes.

Cover and lower the heat, let it cook until it is the potatoes are Tender (about 15-20 minutes depending on the thickness of the potatoes).

In an oven-safe bowl, put a layer of potatoes. Cover with the cheeses and put another one on top. layer of potatoes. Repeat until you finish with the potatoes and finish with a layer of cheese. Pour in the leftover cream and bake at 180 degrees for about 15 minutes until the cheese has browned.

Tips and Tricks

  • Cooking the potatoes before putting them in the broth ensures that the potatoes are creamy and tender
  • We can freeze them once they are ready
  • They go perfect with fish and meat
  • Difficulty: easy
  • Preparation time: 1 hour
  • Servings: 8

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