📝 About This Recipe
This authentic German Kartoffelgratin is a masterpiece of rustic elegance, featuring paper-thin potato slices bathed in a nutmeg-scented cream sauce. While similar to the French Gratin Dauphinois, the German version often incorporates a golden crust of Alpine cheese, creating a harmonious balance of velvety textures and savory depth. It is the quintessential side dish for a Sunday roast or a decadent vegetarian centerpiece that brings the warmth of a Bavarian gasthof right to your kitchen.
🥗 Ingredients
The Potatoes
- 1.2 kg Waxy Potatoes (such as Yukon Gold or Charlotte, peeled)
- 1 clove Garlic (halved, to rub the baking dish)
The Cream Sauce
- 300 ml Heavy Cream (full fat for best results)
- 200 ml Whole Milk (room temperature)
- 2 cloves Garlic (minced or pressed)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Nutmeg (freshly grated is essential)
- 2 tablespoons Unsalted Butter (for greasing and dotting the top)
The Topping
- 150 grams Emmental or Gruyère Cheese (freshly shredded)
- 2 sprigs Fresh Thyme (leaves removed for garnish)
- 1 tablespoon Fresh Chives (finely chopped)
👨🍳 Instructions
-
1
Preheat your oven to 180°C (350°F). Position the oven rack in the middle for even heat distribution.
-
2
Prepare a large ceramic or glass baking dish by rubbing the inside surfaces with the cut side of a garlic clove. Then, grease the dish generously with 1 tablespoon of butter.
-
3
Slice the peeled potatoes into very thin rounds, approximately 2-3mm thick. Using a mandoline slicer is highly recommended to ensure uniform thickness for even cooking.
-
4
Crucial Tip: Do not wash the potato slices after cutting. The natural starch is necessary to thicken the cream sauce into a velvety consistency.
-
5
In a medium mixing bowl, whisk together the heavy cream, milk, minced garlic, salt, black pepper, and freshly grated nutmeg until well combined.
-
6
Begin layering the potato slices in the prepared dish. Arrange them in slightly overlapping rows, like shingles, seasoning very lightly with a pinch of salt every two layers.
-
7
Once all potatoes are layered, pour the cream mixture slowly over the top, ensuring it seeps down between the layers. The liquid should almost, but not quite, cover the potatoes.
-
8
Dot the remaining 1 tablespoon of butter in small pieces over the top of the potatoes.
-
9
Cover the dish tightly with aluminum foil and bake for 30 minutes. This steams the potatoes until they are tender.
-
10
Remove the foil and sprinkle the shredded Emmental or Gruyère cheese evenly over the top.
-
11
Return the dish to the oven, uncovered, and bake for another 20-25 minutes. The cheese should be bubbling and deep golden brown, and the potatoes should be soft when pierced with a knife.
-
12
If you desire a crispier crust, turn on the broiler for the last 2-3 minutes, watching closely to prevent burning.
-
13
Remove from the oven and let the gratin rest for at least 10 minutes before serving. This allows the sauce to set and makes it easier to scoop clean portions.
-
14
Garnish with fresh thyme leaves and chopped chives just before bringing to the table.
💡 Chef's Tips
Use waxy potatoes (Festkochend) rather than floury ones so the slices hold their shape. Freshly grated nutmeg is the secret to an authentic German flavor profile; pre-ground lacks the necessary floral punch. For an extra rich version, replace the milk entirely with heavy cream. If the cheese browns too quickly before the potatoes are tender, tent the dish loosely with foil again. To check for doneness, a paring knife should slide into the center with zero resistance, like cutting through butter.
🍽️ Serving Suggestions
Serve alongside a traditional German Sauerbraten or Rinderrouladen for a festive feast. Pairs beautifully with a crisp, dry Riesling from the Mosel region. Accompany with a simple green side salad tossed in a sharp vinaigrette to cut through the richness. Great as a main course served with sautéed wild mushrooms and leeks. Enjoy with a cold German Pilsner if serving as part of a more casual rustic dinner.