Potatoes Gratin
A creamy and cheesy delight, Potatoes Gratin is made with thinly sliced russet potatoes layered with Gruyère and Parmesan cheese, baked to perfection.
Equipment
- oven
- baking dish
- Saucepan
Ingredients
Potatoes and Cheese
- 2 pounds russet potatoes, peeled and very thinly sliced
- 2 cups heavy cream
- 1.5 cups shredded Gruyère cheese
- 0.5 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter plus extra for greasing
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 teaspoon ground nutmeg optional
- Fresh thyme leaves for garnish, optional
Instructions
Cooking 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.
Nutrition
Serving: 1servingCalories: 470kcalCarbohydrates: 34gProtein: 14gFat: 32g
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