Description
A rich and creamy potato gratin layered with golden potatoes, infused with garlic and thyme, and topped with a crisp, cheesy crust. Perfect for holidays or cozy dinners.
Ingredients
Scale
- 2.5 pounds Yukon Gold Potatoes, thinly sliced
- 1 ½ cups Heavy Cream
- 1 cup Whole Milk
- 1 ½ cups Gruyère Cheese, shredded
- ½ cup Parmesan Cheese, finely grated
- 3 Garlic Cloves, minced
- 2 tablespoons Unsalted Butter
- 1 teaspoon Fresh Thyme, chopped
- 1 ½ teaspoons Salt
- ½ teaspoon Black Pepper, freshly ground
Instructions
- Preheat your oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish.
- In a large bowl, combine sliced potatoes with warm cream, milk, garlic, thyme, salt, and pepper.
- Rub the baking dish with a cut garlic clove and butter it generously.
- Layer half of the potatoes in the dish, sprinkle with half the cheese, then repeat with the remaining potatoes and cheese. Dot with butter.
- Cover with foil and bake for 40 minutes. Remove foil and continue baking for another 25–30 minutes until golden and bubbly.
- Let rest for 10–15 minutes before serving to allow the gratin to set.
- Serve warm, garnished with a sprinkle of fresh thyme if desired.
Notes
- Use a mandoline for evenly sliced potatoes.
- Don’t rinse the potatoes to retain natural starch for thickening.
- Warm the milk and cream before mixing to aid even cooking.
- Gratin can be made ahead and baked later.
- Resting after baking helps the gratin hold its shape when serving.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 3g
- Sodium: 430mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 85mg
Keywords: potato gratin, creamy potatoes, French side dish, cheesy gratin, layered potatoes, holiday sides, vegetarian comfort food