Description
A deliciously creamy and cheesy potato gratin that is perfect for any occasion.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and very thinly sliced
- 2 cups heavy cream
- 1 1/2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter, plus extra for greasing
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
- Fresh thyme leaves, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- In a small saucepan, melt 2 tablespoons butter over medium heat. Stir in minced garlic and cook for 1 minute until fragrant. Add the heavy cream, salt, pepper, and nutmeg. Warm until steaming, then remove from heat.
- Arrange half the potato slices in overlapping layers in the prepared dish.
- Sprinkle half of the Gruyère and Parmesan over the potatoes. Pour half of the cream mixture evenly on top.
- Layer the remaining potatoes, top with the remaining cheeses, and pour over the rest of the cream mixture.
- Cover tightly with foil and bake for 40 minutes. Uncover and bake an additional 25–30 minutes, or until the top is golden and the potatoes are tender.
- Let gratin sit 10–15 minutes before serving. Garnish with fresh thyme if desired.
Notes
- This dish can be made ahead of time and baked just before serving.
- For added flavor, consider using a mixture of cheeses.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg