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Vegetarian, Northern, Eastern and Western France

Morvan potato gratin with green salad

This Morvan potato gratin is a bake of grated potatoes with eggs and cream, a specialty from the Morvan region, served with green salad. For 4 people, it takes 1h15 and stays easy to make, at €1.60 per serving. The key is to squeeze the grated potatoes thoroughly so they turn golden instead of releasing water.

I suggest a Morvan potato gratin, this bake of grated potatoes with eggs and cream, a specialty from the Morvan region.

Morvan potato gratin with green salad
Total time
1 h 15
Difficulty
Easy
Cost per person
€1.60
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This Morvan potato gratin is simple yet hearty, with grated potatoes melting into the eggs and cream to form a soft, golden, slightly crisp bake. Onion and parsley add flavor without covering the rustic taste of the potato, and the grated cheese adds just enough richness without weighing the dish down.

Mon Chou suggests this recipe for a weeknight when you want a dish that feeds the whole family without much hands on prep, even though the oven time takes some patience. Kids love its soft texture and mild taste, and the green salad on the side brings just enough freshness to balance the bake.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1.2 kg
  • Onion 1
  • Parsley 3 sprigs
  • Green salad 1

Dairy

  • Eggs 4
  • Thick heavy cream 15 cl
  • Grated cheese 100 g
  • Butter 30 g

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Eggs, Mustard, Gluten

The step by step recipe

  1. Grate the peeled potatoes and the onion, then squeeze them in a kitchen towel.

    Don't rinse the potatoes, you would lose the starch that binds them.

  2. Mix with the eggs, cream, parsley, salt and pepper.

    Taste the raw mixture, season it just enough.

  3. Butter a baking dish and pour in the mixture.

    Press down lightly with the back of a spoon.

  4. Sprinkle with grated cheese and bake at 190°C until the top is nicely golden. 50 min

    Cover with foil if the top browns too fast.

  5. Season the salad with the oil, vinegar and mustard, and serve the gratin hot.

    The salad brings the freshness that contrasts with the bake.

Our tips to get it right

  • Pick a firm variety like Yukon Gold, it releases less water during baking so the gratin holds together better.
  • Grate the potatoes right before cooking them, they darken fast once exposed to air.
  • Let the gratin rest five minutes out of the oven before slicing, it holds its shape better and serves more neatly.

The variations

  • Swap part of the grated cheese for Gruyère for a sharper flavor.
  • Stir smoked bacon bits into the mixture before baking for a richer version.
  • For busy kids, shape small patties and pan fry them instead of using the big baking dish, they cook in 15 minutes.

What to serve it with

  • Cold cuts as a starter
  • A glass of dry white wine
  • Fresh goat cheese afterward

Storage

The gratin keeps 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in an airtight container. Reheat it in the oven to bring back its crispness, rather than in the microwave.

Questions about this dish

Can you prepare the gratin ahead of time?

You can make the raw mixture up to a day ahead and keep it covered in the fridge. Bake it right before serving so it turns golden properly.

Do you really need to squeeze the grated potatoes?

Yes, this step makes all the difference. Without squeezing, the water released by the potatoes stops the top from browning and makes the gratin soggy.

Can you replace the thick heavy cream?

You can use whole liquid cream, the result will just be slightly less creamy. Avoid low fat cream, it releases too much water during baking.

Does this potato gratin freeze well?

Yes, once baked and cooled, it freezes fine in an airtight container. Thaw it in the fridge before reheating it in the oven.

How long does it take to make a Morvan potato gratin with green salad?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Morvan potato gratin with green salad?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Morvan potato gratin with green salad cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs, mustard, gluten. Always check the labels of the products you buy.

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