Description
This creamy Potato Gratin features layers of thinly sliced russet potatoes, Gruyère and sharp cheddar cheeses, all enveloped in a garlic-infused cream. Baked until golden and crispy on top, it offers a comforting, velvety texture, making it an ideal side dish or a satisfying standalone meal.
Ingredients
Scale
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded Gruyère cheese
- 1 cup shredded sharp cheddar cheese
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- 2 tablespoons unsalted butter, for greasing the baking dish
- Fresh parsley, chopped (for garnish)
Instructions
- In a medium saucepan, combine the heavy cream and whole milk. Heat over medium until gently simmering, avoiding boiling.
- Stir in minced garlic, thyme, salt, black pepper, and nutmeg. Simmer for 5 minutes to infuse flavors, then remove from heat and let cool slightly.
- While the cream mixture cools, slice the peeled russet potatoes into thin, even slices (about 1/8 inch thick) using a mandoline or sharp knife. Place sliced potatoes in a bowl of cold water to prevent browning and remove excess starch.
- Drain the potatoes and pat them dry with a clean kitchen towel.
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with unsalted butter.
- Layer the gratin by placing a single layer of potato slices at the bottom of the dish, overlapping slightly.
- Sprinkle a layer of Gruyère cheese over the potatoes, followed by a layer of sharp cheddar cheese.
- Pour a portion of the cream mixture over the cheese layer. Repeat the layering process until all potatoes, cheese, and cream are used, finishing with a layer of cheese on top.
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 30-35 minutes, or until the top is golden brown and crispy. Check for doneness by inserting a knife into the center; it should slide in easily.
- For an extra crispy top, broil for an additional 2-3 minutes, watching closely to prevent burning.
- Let the gratin sit for 10-15 minutes before serving to allow layers to set.
- Cut into squares or rectangles and garnish with freshly chopped parsley.
- Serve warm as a side dish or enjoy on its own.
Notes
- For added flavor, consider incorporating other herbs like rosemary or chives into the cream mixture.
- Ensure potatoes are dried thoroughly before layering to achieve a crispy texture.
- Prep Time: 30 minutes
- Cook Time: 75 minutes