Potato Gratin

Provided by the Auburn Interfaith Food Closet

image of a small side dish of potatoes gratin

SERVES: 4 – 6
PREP TIME: 10 minutes
COOL TIME: 15 minutes
BAKE TIME: 30 minutes at 350°F
TOTAL TIME: 1 hour 10 minutes


  • 4 medium potatoes (2 lbs.), washed, and peeled (if desired)
  • 2 cups chicken broth, or reconstituted (low sodium) chicken bouillon or plain water
  • 4 oz. cheese, shredded (1 cup)
  • 4 tablespoons sour cream
  • Salt and pepper to taste
  • 1 pinch dried thyme, or ground nutmeg (optional)


  1. Bring the chicken broth or plain water to a boil on high heat in a 3-quart pan.
  2. Add the potatoes in the pan, cover with a tight-fitting lid, and cook for 15-20 minutes on low heat, until the potatoes are almost tender.
  3. Use tongs or a fork to transfer the potatoes from the pan to a plate, and cool for 15 minutes, reserving the liquid in the pan. Once cool, cut the potatoes into thin slices.
  4. Pre-heat the oven to 350°F. Grease a casserole dish, arrange half of the potato slices, sprinkle with half the cheese. Season with pepper and optional spices. Repeat layering with remaining potatoes and cheese.
  5. Bake at 350°F for 30 minutes. Serve warm.

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