Potato gratin is a classic potato dish that bursts with calories. It can be a hefty meal, made for more than one person. In most of the recipes, slices of boiled potato are distributed in a fireproof dish previously oiled with oil or butter, coated with cheese or scrambled eggs. The dish is then put in the oven and cooked until potato gratin is browned. There are many different ways to indulge the taste of the Potato gratin. Some mix ham or minced meat with the potato slices. Some make a mixture of milk, sour cream, leak and other vegetables, before it’s cooked.

In North America, 'potatoes au gratin' is a dish with onion slices mixed with potatoes, seasoned with salt and pepper, and coated with a mixture of flour, salt, milk and cheese.

In Europe a variant found in Balkan, called Musaka, is made with meat (mostly minced, but can also contain ham and smoked meat), along with scrambled eggs used as topping.