Golden Potato Gratín

Preparation info

  • Difficulty


  • Serves


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Here is a wonderful French gratin of thin slices of potato smothered with melted cheese. Be sure to use a shallow earthenware pan or cazuela so that the potatoes will cook and brown evenly.


  • 1 tablespoon unsalted butter
  • 1 pound Yukon Gold or red potatoes
  • ¾ cup milk
  • 1 whole egg
  • 1 egg yolk
  • 2 tablespoons flour
  • ½ teaspoon salt
  • ¼ teaspoon Freshly ground pepper
  • 2 to 3 ounces French Chaource, with rind removed, or California teleme, or mozzarella cheese, cut up


  1. Preheat the oven to 375°F. Butter a 10- or 12-inch baking-serving dish.
  2. Peel the potatoes and cut them into paper-thin (1mm) slices. Rinse the slices in cold water; shake dry. Arrange the potato slices in overlapping rows and cover the dish with foil or a lid. Bake until the potatoes are tender and steamy, about 30 minutes.
  3. In a food processor, blend the milk, whole egg, egg yolk, flour, salt, pepper, and cheese until smooth and creamy, about 1 minute. Pour the cheese mixture over the potatoes and bake, uncovered, on the top rack of the oven for 30 minutes. Serve hot.