Culinary Institute of America Recipe
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Potato Gratin

Gruyere is the cheese classically used in a potato gratin. This cow’s milk cheese, produced in Switzerland and France, has a nutty, rich flavor and melts beautifully.

Make this recipe with our Beef Tenderloin with Blue Cheese and Herb Crust and Pan Steamed Lemon Asparagus recipes.


Potato Gratin recipe by The Culinary Institute of America



Makes # Servings

  • 1 pound russet potatoes, peeled, cut into 1/4 inch slices
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 garlic clove, minced
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1/2 cup Gruyere cheese, grated
  • 3 tablespoons breadcrumbs
  • 3 tablespoons Parmesan cheese


  1. Combine the potatoes, milk, heavy cream, garlic, salt, and pepper in a large saucepan. Simmer until the potatoes are three-quarters cooked, about 8–10 minutes.
  2. Remove the potatoes from the heat and stir in the Gruyere.
  3. Pour the potatoes into a small, shallow pan. Combine the breadcrumbs and Parmesan and scatter evenly over the potatoes. Bake in a 350 degree F oven until golden brown, about 30 minutes. Allow the potatoes to set for 5–7 minutes before slicing.

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