Cheesy Potatoes Gratin
A rich and creamy potatoes gratin layered with cheese, garlic, and a buttery cream sauce, baked until golden and bubbly.
Equipment
- Mandoline slicer or sharp knife
- Baking dish (9x13-inch)
- Mixing bowl
- Whisk
- Saucepan
Ingredients
For the Gratin
- 2 lbs Yukon Gold or Russet potatoes Peeled and thinly sliced (⅛-inch thick).
- 2 tbsp unsalted butter For greasing the baking dish and adding richness.
- 1 cup heavy cream Or half-and-half for a lighter version.
- ½ cup whole milk
- 2 cloves garlic Minced or finely grated.
- 1 tsp salt Adjust to taste.
- ½ tsp black pepper
- ½ tsp ground nutmeg Optional, for a subtle warm flavor.
For the Cheese Topping
- 1 cup shredded Gruyère cheese Or substitute with cheddar or Swiss cheese.
- ½ cup Parmesan cheese Grated, for extra flavor.
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.
- Thinly slice the potatoes using a mandoline slicer or sharp knife (about ⅛-inch thick).
- In a saucepan over medium heat, combine heavy cream, milk, garlic, salt, black pepper, and nutmeg. Heat until warm but not boiling.
- Layer half of the sliced potatoes in the greased baking dish, slightly overlapping them.
- Pour half of the warm cream mixture over the potatoes, then sprinkle with half of the shredded Gruyère and Parmesan cheese.
- Repeat with the remaining potatoes, cream mixture, and cheese.
- Cover with foil and bake for 40 minutes. Then, remove the foil and bake uncovered for another 20 minutes until golden brown and bubbling.
- Let the gratin rest for 5–10 minutes before serving to allow the sauce to set.
Notes
For extra crunch, add a layer of breadcrumbs mixed with Parmesan on top before baking uncovered.