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Gratin Potatoes

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 12 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

I lived in Paris for 12 years and learned to adore the rich gratin potatoes that were so often served with grilled or roasted meats. They, of course, were baked with cream, butI made...


  • 10 to 12 small Yukon gold or Russet potatoes, peeled and sliced into ⅓-inch rounds
  • 2 cups whole milk
  • ½ teaspoon freshly grated nutmeg
  • Salt to taste
  • 2 cups grated Gruyere cheese
  • ⅓ cup breadcrumbs

Nutrition Facts


305 cals


9 g

Saturated Fat

5 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


45 g


4 g


3 g


13 g


675 mg


  1. Layer the potatoes in a buttered gratin or casserole dish.
  2. Heat the milk in a small saucepan with the nutmeg and a generous pinch of salt. When it begins to boil, pour over the potatoes.The liquid should not cover the potatoes but should come about 2/3 the way up the sides.
  3. Sprinkle the potatoes with the cheese and then with the breadcrumbs. Place the gratin dish on a baking sheet and bake for 35 to 40 minutes or until the potatoes are soft and the top is well browned.

Chef Tips

If on a special occasion you want to go the whole hog, or get some extra calories, substitute the whole milk for whipping cream.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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