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Potato Gratin Recipe Without Cream

This Potato Gratin showcases tender layers of potatoes kissed with garlic and herbs, all without the heaviness of cream.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs potatoes thinly sliced
  • 2 cups vegetable or chicken broth
  • 4 cloves garlic minced
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh rosemary chopped
  • 1 cup grated cheese like Gruyère or cheddar
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Equipment

  • Mandoline or sharp knife
  • 9x13 inch baking dish
  • Mixing bowl
  • Oven
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Grease your 9x13 inch baking dish with olive oil.
  3. Slice the potatoes thinly, about 1/8 inch thick.
  4. In a mixing bowl, combine the vegetable or chicken broth with minced garlic, thyme, and rosemary.
  5. Place a layer of sliced potatoes in the baking dish, slightly overlapping them.
  6. Season the layer with salt and pepper, then pour a bit of the broth mixture over it.
  7. Repeat layering until all potatoes are used, finishing with broth on top.
  8. Sprinkle the grated cheese evenly over the top layer of potatoes.
  9. Cover the dish with aluminum foil and bake for 45 minutes.
  10. Remove the foil and bake for an additional 15 minutes to brown the top.
  11. Let the gratin sit for about 10 minutes before serving.

Notes

This gratin can be made ahead and reheated beautifully. The leftovers can be stored in an airtight container in the fridge for up to 3 days.