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Golden Potato Gratin

Posted by Denise on December 15, 2012

golden potato gratin in baker1
Golden Potato Gratin works with beef, pork or poultry main dishes.

Golden Potato Gratin is perfect for holiday gatherings. Thinly sliced potatoes layered with a rich cream sauce lightly seasoned with pepper and thyme and baked until the potatoes are tender and the top layer is browned and bubbling. Oh, so good. These are dinner-party-worthy.

When preparing the potatoes for this dish, make sure to cut all of the potato slices the same thickness so that they all get done at the same time. You may want to invest in an inexpensive mandoline slicer for cutting the potatoes into uniformly even slices. I recently found a mandoline for $30 that works just fine and does everything more expensive models do. Just don’t do the same thing I did when purchasing one. Many years ago I first saw a large stainless steel mandoline in a cooking catalog and I really wanted it. I loved the idea of being able to quickly cut food into even slices or julienne lengths. I drooled over the mandoline for a couple of years, then scrimped and saved until I had enough buy it. Once I got my shiny beauty I found that it slid on the countertop and made a loud clanking noise when I was using it. On top of that it was hard to store, was heavy to use, and because of a safety feature that didn’t work very well, it would only cut down to about ¼ of whatever I was trying to cut, leaving large pieces that wouldn’t go through. My new cheaper version cuts beautifully and is easy to use, clean and store. And it is quiet to use! Oh well, I guess we all have our bad buys.

Ok, back to the recipe. The sauce used between the potato layers makes the dish quite rich, so don’t skimp when adding the black pepper. The pepper helps to cut through the richness and adds a lot of flavor. It’s a really special combination.

Note: Golden Potato Gratin is another recipe from Betty Rossbottom’s wonderful Sunday Roasts cookbook. I have altered the directions slightly.



  Printer friendly recipe without photos 


Golden Potato Gratin


 golden potato gratin ingredients

 Golden Potato Gratin ingredients




Serves 8




tablespoon butter

1 ½

cups of crème fraiche


Cup heavy/double cream


lbs Yukon Gold potatoes, peeled and sliced into 1/8” rounds


Kosher salt


Freshly ground black pepper

1 ½

Teaspoon dried thyme leaves






1.     Place the oven rack in the center of the oven. Preheat oven to 400o F.


2.     Butter a 3 ½ to  4-quart oven-proof baking dish generously. Choose a baker that looks good on the table if serving family style.


golden potato gratin buttered dish



3.    In a medium bowl, whisk together the crème fraiche and the cream.



golden potato gratin creme fraiche



4.     Arrange one-third of the potato slices in the bottom of the prepared baker, overlapping the slices slightly so the entire bottom is covered with slices. Season the layer generously with salt and pepper and ½ teaspoon thyme. Spread 1/3 of the crème fraiche mixture over the top of the potato layer. Repeat twice more, placing a layer of overlapping potato slices on top of the bottom layer, then seasoning with salt and pepper and thyme, finally spreading a layer of crème fraiche over the top. The final layer should use up all of the ingredients.


golden potato gratin first layer of potatoes


golden potato gratin final layer



5.     Bake for 30 minutes, then reduce the heat to 350o F and bake until the potatoes are tender when pierced with a sharp knife and the top is golden brown, about 25 minutes. Let the potatoes rest for about 20 minutes before serving to allow the juices to thicken so it holds together better when serving. (The gratin can be prepared up to 4 hours ahead; cool, cover loosely with foil, and leave it at cool room temperature. To reheat it, uncover and bake in a preheated 350o F oven for about 15 minutes or until hot.)


golden potato gratin in baker done

golden potato gratin cutting part

  golden potato gratin done 2


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