Potato Gratin
Layers of thinly sliced potatoes baked in a rich, creamy garlic sauce with a golden, bubbling cheese crust.
Ingredients
- 3 lbs Yukon Gold potatoes, peeled and sliced 1/8 inch thick
- 2 cups heavy cream
- 1 cup whole milk
- 4 cloves garlic, minced
- 2 tablespoons butter, plus extra for the dish
- 1 1/2 cups gruyère cheese, grated
- 1/2 cup parmesan, grated
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon nutmeg, freshly grated
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Butter a 9x13 inch baking dish generously.
- In a saucepan, combine heavy cream, milk, garlic, thyme, nutmeg, 1 teaspoon salt, and a good grind of pepper. Bring to a gentle simmer over medium heat, then remove from heat.
- Layer a third of the potato slices in the baking dish, overlapping slightly. Pour over a third of the cream mixture and scatter a third of the gruyère on top.
- Repeat with two more layers of potatoes, cream, and gruyère.
- Sprinkle the parmesan evenly over the top and dot with the 2 tablespoons of butter.
- Cover tightly with foil and bake for 50 minutes.
- Remove the foil and bake for another 20-25 minutes until the top is deep golden and the cream is bubbling around the edges.
- Let rest for 10 minutes before serving — this helps it set and makes slicing easier.
Notes
- Potato thickness matters: Use a mandoline if you have one — consistent 1/8 inch slices are key to even cooking.
- Make ahead: Assemble up to 24 hours in advance and refrigerate. Add 10-15 minutes to the covered baking time if going straight from the fridge.
- Cheese swap: Comté or fontina work well in place of gruyère.
- Pairs with: This is a natural side for the Classic Beef Stew or a simple roast chicken.
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