Two-Potato Gratin Recipe (2024)

This turned out very tasty, but I did alter it. I used 2 large Russets and 1 large sweet potato. Followed the layering instructions but did not add the cream between the layers as this recipe states. I sautéed an onion and then added 1.5 cups heavy cream with 1/2 cup whole milk to the sauté pan, scalded it, and then poured the cream/onion mixture over the top of the layers. Also added 1/4 cup of bread crumbs to the top (I used an oval Corning ware dish) and then cooked for 1 hour at 400 degrees.

I will try it soon, though I've often added sweet potatoes to such dishes. But - isn't it more an escalloped potato dish? I kept looking for the cheese!

I made this for a dinner party for 4 and it went over big. It looked beautiful in the cast iron pan, a big plus. It's nice to find a potato gratin recipe that is smaller than the usual 8 or more servings with the appropriately reduced pan size and cooking time.

Making this tonight, I replaced half the cream with chicken stock. I also added some grated parmesan to each layer of potatoes, along with some grated shallots and grated garlic. Based on other comments, I baked this at a higher temp of 375 degrees. It was amazing! Definitely making this again. And again. And again.

Yes. Absolutely. I wish the recipe editors would make this standard.

Wrong recipe????

Absolutely scrumptious. We used the white sweet potatoes and they were just the right amount of sweet. Baked in a cast iron skillet. Would definitely make this again.

Delish! Cooked at 375 for 1 hr. and used half cream half veggie stock as someone recommended! Also used dried thyme, but the fresh nutmeg and carmelized onions w/2 garlic. Perfect for 4 (w/enough for some to have 2nds).

Way too much cream, way too much thyme. Won’t make again.

Followed others suggestions and used some veg broth and creamy oat milk instead of cream and was delicious. Also, did 400 degrees for one hour and covered with foil so it woiuldn't burn.

This recipe lacks useful measurement. Small, medium, large are relative assessments. Even if I knew what you mean by small (no idea), does that mean I can't make this dish if there are no small sweet potatoes at the store? How big is a medium gratin dish? Or a skillet of unknown size. 300F is very low for this dish but maybe it would with very thin layers placed in a wide dish. Since we have no useful measurements, we'll never know.

add gruyere cheese!

Did not have yukon gold but otherwise followed the directions. Easy to put together and ignore for the next 1.5 hours while I worked on other things. Very tasty and finished the left overs for lunch today.

I tried making this, but even after an hour and a half at 300 it just was not cooking. I finally moved the temp up to 400, at which point it started to cook.

This potato gratin was amazing. In addition to following the recipe pretty much as is, I did add finely chopped shallots and fresh grated Parmesan cheese to the alternating layers of potatoes (along with a tad more cream). This gave the final dish a cheesy-juicy-creamy deliciousness.Also, it is just as good the next day for leftovers.

Way too much cream, way too much thyme. Won’t make again.

I've done this before, with the addition of gruyere and rosemary and it's delicious. I have one layer of sweet potatoes with about two or more layers of white potatoes.

Perfect. But baked at 400, not 300. All other instructions accurate.

Delish! Cooked at 375 for 1 hr. and used half cream half veggie stock as someone recommended! Also used dried thyme, but the fresh nutmeg and carmelized onions w/2 garlic. Perfect for 4 (w/enough for some to have 2nds).

Put it in the oven with the Easter ham but even with extra time the potatoes didn't soften enough at that temperature. Overall, not as good as other oven potatoes.

First time making a gratin and highly recommend the cast-iron skillet technique. Per comment suggestions, I added minced shallots and a bit of parmesan to each of the layers. I might try garlic next time, too. Beautiful presentation - slightly crispy top, soft creamy layers beneath. My teenage boys went nuts.

reduced cream by 1/3, added grated Gouda and diced Vidalia onion in each layer

I have made one variation of this dish or another for years. Whatever potatoes you have, just make it work. Don't worry so much about how many or sizes. I usually add shallots or leeks or garlic or combo. If I don't have heavy cream, half and half or even milk and cheese. This is comfort food, delish and no stress!

I think the cooking temperature may be wrong on this. The recipe says one to one and a quarter hours at 300.... but mine was still sort of raw after this time (certainly not in danger of being too browned as the recipe suggests). The one person who left a note and says it was tasty said they cooked it at 400 which makes more sense.