Description
Creamy, cheesy potatoes gratin delivers comfort straight from French kitchens with layers of sliced potatoes nestled in rich cream. Delicate herbs and golden brown edges promise a delightful experience you’ll savor with every indulgent bite.
Ingredients
Scale
Main Ingredients:
- 2 lbs (907 grams) Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 ½ cups (360 milliliters) heavy cream
- 1 cup (240 milliliters) whole milk
- 1 ½ cups (170 grams) shredded Gruyere or sharp cheddar cheese (divided)
Seasonings and Aromatics:
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
Preparation Ingredient:
- 1 tablespoon unsalted butter (for greasing dish)
Instructions
- Prepare the baking environment by warming the oven to 375F (190C) and thoroughly coating a 9×13-inch dish with butter to prevent sticking.
- Craft a rich aromatic base by gently heating cream, milk, minced garlic, fresh thyme, salt, pepper, and nutmeg in a saucepan until the mixture reaches a delicate simmer, then immediately remove from heat.
- Create the initial potato foundation by carefully arranging a uniform layer of thinly sliced potatoes across the buttered baking dish, ensuring even coverage.
- Distribute half of the grated cheese generously over the potato layer, then slowly pour approximately half of the infused cream mixture to ensure complete saturation.
- Repeat the layering process by adding another consistent layer of potato slices, followed by the remaining cheese and cream mixture, maintaining a balanced and even composition.
- Sprinkle the reserved cheese across the top surface to create a golden, crispy finish.
- Cover the dish completely with aluminum foil and bake for 45 minutes, allowing the potatoes to become tender and absorb the creamy essence.
- Remove the foil and continue baking for an additional 20-25 minutes until the top transforms into a beautiful golden-brown color and the potatoes are perfectly cooked.
- Allow the gratin to rest for 10 minutes after removing from the oven, enabling the sauce to thicken and the flavors to harmonize before serving.
Notes
- Slice potatoes uniformly using a mandoline or sharp knife to ensure even cooking and consistent texture throughout the dish.
- Swap heavy cream with half-and-half or whole milk for a lighter version, reducing overall calories without compromising richness.
- Add extra flavor by infusing cream mixture with bay leaves or roasted garlic for a more complex taste profile.
- Choose starchy potatoes like Russet or Yukon Gold for the best creamy, melt-in-your-mouth consistency during baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 110 mg