Name: Potato Gratin with Comté Cheese
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 6 people
Cuisine: France
Ingredients: 1,5 lb ofpotatoes (with fairly firm flesh); 75 cup ofwhole milk; 2 pods ofgarlic; 1 egg; 150 oz ofCounty; 50 oz ofParmesan; 20 oz ofbutter; nutmeg; salt, pepper; garlic press; cheese grater (For Comté cheese, I use a good old-fashioned hand-crank grater, and for Parmesan, a "Microplane"-style grater); pizza pan (to prevent the gratin from burning, without using aluminum foil); peeler (a razor-sharp knife—it works great on potatoes); mandoline (to slice potatoes quickly and evenly); cut-resistant glove (handy when using a mandoline); anti-milk-stain (useful for preventing disasters when boiling milk)

main courses side dishes baking cooking as a family cooking for kids gratins

Updated on 23 September 2025 by

babaorum

6 reviews 4.42 : Very good

Diet

Vegetarian

Level

Easy

Preparation

30 minutes

Cooking

1 hour 30

For this Comté potato gratin, I use an egg and cheese (Comté and Parmesan) as a topping, along with milk. I recommend using whole milk for this recipe to give the mixture a creamier texture once baked.

A handy detail: this Comté potato gratin requires only a single baking in the oven, rather than pre-cooking the potatoes separately as is often done in other recipes. You’ll just need to cover the gratin halfway through baking so it continues to cook without browning too much on top.

And to make things even easier, I’ve included quite a few small kitchen tools in this recipe that will help you whip up this gratin in no time!

Your comments and feedback are welcome!

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Ingredients
3.3 lb of potatoes with fairly firm flesh
3.2 cup of whole milk
2 pods of garlic
1 egg
5.3 oz of County
1.8 oz of Parmesan
0.7 oz of butter
nutmeg
salt, pepper

Recommended utensils
garlic press
cheese grater For Comté cheese, I use a good old-fashioned hand-crank grater, and for Parmesan, a "Microplane"-style grater
pizza pan to prevent the gratin from burning, without using aluminum foil
peeler a razor-sharp knife—it works great on potatoes
mandoline to slice potatoes quickly and evenly
cut-resistant glove handy when using a mandoline
anti-milk-stain useful for preventing disasters when boiling milk

1
Peel the garlic by first crushing the clove with the flat side of a knife—it’s much easier that way!
Remove the germ from the cloves and cut them into large pieces, then press them into a large saucepan using a garlic press.
2
Pour the milk into the saucepan, sprinkle with a pinch of salt, and grate in about half a nutmeg.
Bring the milk to a boil; use the anti-foam device if you have one.
Turn off the heat as soon as it starts to boil (the anti-foaming device will begin to move around at the bottom of the saucepan).
Let the milk steep for 20 minutes.
3
Meanwhile, peel the potatoes and rinse them.
Use the mandoline, or if you don’t have one, a chef’s knife, to slice the potatoes into slices a few millimeters thick (ideally less than half a centimeter).
4
Well done—you’ve now sliced all the potatoes!
Butter the bottom of a large baking dish, then arrange a first layer of potatoes, overlapping them slightly.
Season lightly with salt and pepper, and grate the Comté cheese over the potatoes. Use about 30g of Comté per layer, and be sure to set aside about 50g for the gratin.
5
Alternate layers of potato slices with grated cheese again, until you run out of potatoes. Finish with a layer of potatoes.
6
Crack the egg into a bowl and beat it with a fork until it forms an omelet.
Pour the milk into the same bowl through a strainer.
Mix well, then pour this sauce over the potatoes in the baking dish.
7
Preheat the oven to 180°C.
Grate the Comté and Parmesan cheese over the potatoes.
8
Bake on the second rack for 30 minutes. Then cover the gratin with a pizza stone, or if you don’t have one, a sheet of aluminum foil, to prevent it from browning too much.
Return it to the oven and bake for another 1 hour to ensure the potatoes are nice and creamy.
9
There you go—it's ready! Place the piping hot dish in front of your guests, who've been waiting for just this, and dig in!

Comments

Micka
September 16, 2025

This gratin is delicious—thanks for the recipe!
Just a couple of quick notes, if I may:
– 1 liter of milk seems like a bit too much to me. I used a fairly large gratin dish, and I couldn’t fit all the mixture into the dish over the potatoes. 750 ml of milk should be enough.
– The ingredient list calls for 1 egg. But in step 6, it says to use 2 eggs. I think 1 egg is enough (to avoid the dish tasting like an omelet😁)
Thanks.
- Babaorum
  September 23, 2025
  Hello, thank you for your comment. I've updated the recipe. You're right—1 liter might have been a bit much, and one egg is actually enough given the rest of the proportions.
Gouleau
November 29, 2024
Hi,
I'd like to get the recipes for Comté cheese and other dishes…
Have a good evening,
Cédric.