Description
This classic Potato Gratin features thinly sliced Yukon Gold or russet potatoes baked in a rich, creamy mixture of garlic-infused heavy cream and milk, layered with melted Gruyère and Parmesan cheeses. Baked until golden and bubbling, this French-inspired side dish is tender, flavorful, and perfect for pairing with roast meats or enjoying on its own.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold or russet potatoes, thinly sliced
Dairy and Cheese
- 2 tablespoons unsalted butter
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 1/2 cups shredded Gruyère or cheddar cheese
- 1/2 cup grated Parmesan cheese
Seasonings
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon fresh thyme leaves (optional)
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C) and generously butter a 9×13-inch baking dish to prevent sticking and add flavor.
- Sauté garlic and prepare cream mixture: In a saucepan over medium heat, melt the butter and sauté the minced garlic for about 1 minute until fragrant but not browned. Stir in the heavy cream, whole milk, salt, black pepper, and nutmeg. Heat the mixture until it just starts to simmer, then remove it from the heat to prevent boiling.
- Layer potatoes and cream: Arrange half of the thinly sliced potatoes evenly in the prepared baking dish. Pour half of the cream mixture evenly over the potatoes and sprinkle half of the shredded Gruyère and Parmesan cheeses on top.
- Repeat layering: Add the remaining potato slices in an even layer over the first, then pour over the remaining cream mixture. Finish by sprinkling the remaining Gruyère and Parmesan cheeses evenly over the top.
- Bake covered: Cover the baking dish tightly with foil and bake in the preheated oven for 40 minutes. This allows the potatoes to cook through in the creamy mixture.
- Bake uncovered: Remove the foil and continue baking for an additional 20 to 25 minutes until the potatoes are tender, the cheese on top is golden, bubbly, and slightly crisped.
- Rest and garnish: Let the gratin rest for 10 minutes before serving to allow it to set. Optionally, garnish with fresh thyme leaves for a fragrant herbal note and enhanced presentation.
Notes
- For extra flavor layers, add caramelized onions or crispy bacon between the potato layers before baking.
- Using a mandoline slicer ensures evenly thin potato slices which cook uniformly.
- This dish pairs beautifully with roast chicken, beef, or lamb, making it a versatile side.
