Description
A classic French side dish, Gratin Potatoes feature thinly sliced russet or Yukon gold potatoes baked in a rich mixture of cream, milk, garlic, and Gruyère cheese until tender and golden brown. This creamy, cheesy casserole is perfect for holiday meals or comforting dinners.
Ingredients
Scale
Potatoes
- 2 pounds russet or Yukon gold potatoes, peeled and thinly sliced
Dairy and Cheese
- 2 cups heavy cream
- 1/2 cup whole milk
- 1 1/2 cups shredded Gruyère or Swiss cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter (for greasing the baking dish)
Seasonings
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven and prepare dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with unsalted butter to prevent sticking.
- Warm the cream mixture: In a small saucepan over medium heat, combine the heavy cream, whole milk, and minced garlic. Heat gently until the mixture is warm but not boiling to infuse the garlic flavor.
- First potato layer: Arrange half of the thinly sliced potatoes evenly in the prepared baking dish. Season evenly with half of the salt, black pepper, and ground nutmeg, then sprinkle half of the shredded Gruyère cheese on top.
- Second potato layer: Repeat the layering process with the remaining potatoes, seasonings, and Gruyère cheese to ensure even flavor throughout.
- Add cream and Parmesan: Pour the warm cream concoction evenly over the layered potatoes. Then sprinkle the top with the grated Parmesan cheese for a flavorful crust.
- Bake covered: Cover the dish tightly with foil and bake in the preheated oven for 45 minutes, allowing the potatoes to cook gently and absorb the cream.
- Bake uncovered: Remove the foil and continue baking for an additional 20 to 25 minutes, or until the top turns golden brown and a fork slides easily through the potatoes.
- Rest before serving: Let the gratin rest at room temperature for 10 minutes before serving to allow the dish to set and enhance flavors.
Notes
- For extra flavor, add sautéed onions or a pinch of thyme between the layers.
- Substitute half of the Gruyère with sharp cheddar cheese for a different twist.
- Use a mandoline slicer to achieve uniformly thin potato slices for even cooking.
