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Curry Potato Gratin

Total Time

Prep: 30 min. Bake: 25 min. + standing


8 servings

Wanted to make the perfect Potato Gratin better. I think the touch of curry really does it. —Teddy Devico, Warren, New Jersey


  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 1 large sweet onion, finely chopped
  • 2 tablespoons butter
  • 4 garlic cloves, minced
  • 2 cups heavy whipping cream
  • 5 bay leaves
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup grated Parmesan cheese, divided
  • 2 teaspoons minced fresh thyme


  1. In a food processor fitted with the slicing blade, slice potatoes; set aside.
  2. In a Dutch oven, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add the cream, bay leaves, curry powder, salt, pepper, nutmeg and potatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are almost tender. Discard bay leaves; stir in 3/4 cup cheese and thyme.
  3. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes or until golden brown and potatoes are tender. Let stand for 10 minutes before serving.

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