Description
This creamy potato gratin is a comforting classic that features layers of thinly sliced potatoes baked in a rich, cheesy cream sauce. Perfect for family gatherings or as a delicious side dish for any meal, it’s sure to delight your taste buds!
Ingredients
Scale
- 2 lbs (900 g) potatoes (Yukon Gold or Russet), peeled and thinly sliced
- 2 cups (480 ml) heavy cream
- 1 cup (100 g) grated Gruyère cheese (or a mix of cheeses)
- 1 cup (100 g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- A pinch of nutmeg (optional)
- 2 tablespoons unsalted butter, for greasing
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
- Prepare the potatoes: Soak the sliced potatoes in cold water to prevent browning.
- Make the cream mixture: In a bowl, combine heavy cream, minced garlic, salt, pepper, and nutmeg.
- Layer the gratin: Place a layer of potatoes in the baking dish, pour some cream mixture over, and sprinkle with cheese. Repeat layers until ingredients are used, finishing with cheese on top.
- Bake: Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 20-30 minutes until golden and bubbling.
- Rest and serve: Allow to cool for 10-15 minutes before slicing and serving.
Notes
- For extra flavor, consider adding sautéed onions or herbs between layers.
- Let the gratin rest before serving for easier slicing and a more cohesive dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 100mg