This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Chef Daniel Boulud is a culinary legend with nine books, two Michelin stars and nineteen restaurants, including his flagship Restaurant Daniel in NYC (get an exclusive peek inside here). Here, he shares his cheese-topped potato gratin, which he grew up eating on his family's farm near Lyon, France. He likes to serve it with his Ultimate Roasted Chicken. The two dishes are made for each other, but this classic potato side is also great with roasted, sautéed or grilled beef, lamb or pork


  • 1 cup cream
  • 1 cup milk
  • 2 cloves garlic, chopped, crushed or grated
  • 3 sprigs thyme
  • 1 bay leaf (fresh or dried)
  • 2 tablespoons butter, plus more for greasing
  • 1 ½ pounds Yukon gold potatoes, peeled and sliced about 1/8 inch thick
  • Grated nutmeg, to taste
  • 1 teaspoon salt
  • Freshly ground pepper, to taste
  • 4 ounces Gruyère, Comté or any hard cheese, grated


Serves: 4


Preheat your oven to 350°F. 

Combine the cream, milk, garlic, thyme and bay leaf in a small saucepan. Steep at a very low simmer for about 15 to 20 minutes and then shut off the heat and discard the herbs.  

In a large sauté pan, melt the butter until it gets foamy. Add the potatoes, grate a little bit of nutmeg over the top and season with salt and pepper. Gently swirl the pan around in a circle until the potatoes are lightly coated with the butter. Pour the infused cream over the potatoes and bring to a simmer for about 5 minutes.  

Lightly butter a gratin dish and transfer the potatoes and liquid to it. Top with the grated cheese and bake for about 30 minutes, or until the potatoes are tender.