German Kartoffelgratin (Potato Gratin) with Browned Butter

About This Recipe

Kartoffelgratin is Germany's version of a layered potato bake, thinly sliced potatoes layered with cream, garlic and cheese, then baked until the top turns deeply golden and the inside is meltingly tender. It's a common side dish at German Sunday roasts, sturdy enough to hold its own against a rich braised meat. The technique relies on slicing the potatoes thin and even, ideally with a mandoline, so each layer cooks through at the same rate; unevenly cut slices leave some parts raw while others turn mushy. A final drizzle of browned butter poured over the top right out of the oven adds a nutty depth that plain cream alone doesn't provide, a small but meaningful finishing touch. Baked low and slow, the gratin needs patience: rushing the oven time with higher heat browns the top before the potatoes underneath have softened.

Ingredients

Serves 6

• 1.3 kgyukon gold potatoes(thinly sliced)
• 2 cupsheavy cream
• 0.5 cupwhole milk
• 4 clovesgarlic(minced)
• 1.5 cupsgrated gruyere cheese
• 0.5 tspgrated nutmeg
• 1.5 tspfine sea salt
• 0.5 tspblack pepper
• 5 tbspunsalted butter

Instructions

1. 1

   Prepare the cream mixture

   Preheat oven to 160C (325F). Whisk cream, milk, garlic, nutmeg, salt and pepper in a saucepan and warm gently over low heat, not boiling.

2. 2

   Layer the potatoes

   Arrange a layer of potato slices in a buttered baking dish, slightly overlapping. Pour some cream mixture over, then sprinkle a little cheese. Repeat layers, finishing with cream and cheese on top.

3. 3

   Bake covered

   Cover with foil and bake 40 minutes.

4. 4

   Bake uncovered

   Remove foil and bake 15-20 more minutes until the top is deeply golden and a knife slides easily through the potatoes.

5. 5

   Brown the butter and finish

   While the gratin rests, melt butter in a small pan until golden and nutty, about 4 minutes. Drizzle over the gratin just before serving.

Variations

• •

  Add thinly sliced onion between the potato layers for extra flavor and sweetness.

• •

  Use a mix of gruyere and emmental for a more complex, nuttier cheese flavor.

• •

  Skip the browned butter finish for a simpler, more traditional version if you prefer a plain cream sauce.

Storage

Refrigerate up to 4 days in an airtight container. Reheat covered in a 175C (350F) oven for 20 minutes until warmed through; the microwave can make the top soggy.

Frequently Asked Questions