Description
Potato Gratin is a classic French side dish featuring thinly sliced Yukon Gold or Russet potatoes baked in a rich mixture of cream, milk, garlic, and cheese until golden and tender. This hearty, cheesy casserole is perfect for holiday meals or comforting everyday dinners.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold or Russet potatoes, thinly sliced
Dairy & Cheese
- 2 cups heavy cream
- 1 cup whole milk
- 1½ cups shredded Gruyère cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon unsalted butter (for greasing)
Seasonings
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly with the unsalted butter to prevent sticking and add flavor.
- Warm Cream Mixture: In a saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, salt, black pepper, and ground nutmeg. Heat the mixture until warm but do not allow it to boil. This infuses the cream with garlic and spices for deeper flavor.
- Layer Potatoes and Cheese: Arrange half of the thinly sliced potatoes in a single layer in the prepared baking dish, slightly overlapping the slices. Pour half of the warm cream mixture evenly over the potatoes. Sprinkle half of the shredded Gruyère and grated Parmesan cheeses on top.
- Repeat Layers: Repeat the layering process with the remaining potatoes, then pour the rest of the cream mixture over them. Finally, top with the remaining Gruyère and Parmesan cheeses to create a cheesy crust.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This allows the potatoes to cook through gently.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 25–30 minutes. Bake until the top is golden brown and the potatoes are tender when pierced with a knife.
- Rest Before Serving: Let the potato gratin rest for about 10 minutes after baking to allow it to set, making it easier to slice and serve.
Notes
- For extra flavor, add caramelized onions or cooked bacon between the potato layers.
- Gruyère can be substituted with sharp white cheddar or Swiss cheese depending on preference or availability.
- To make this dish gluten-free, ensure that the cheeses used are certified gluten-free.
