Description
A creamy and cheesy potato gratin made with Yukon Gold or Russet potatoes.
Ingredients
Scale
- 2 ½ pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic, minced or smashed
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground nutmeg
- 2 teaspoons fresh thyme leaves
- 1 ½ cups shredded Gruyère cheese
- 2 tablespoons unsalted butter
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
- In a saucepan, combine cream, milk, garlic, thyme, salt, pepper, and nutmeg. Simmer gently for 5 minutes to infuse. Remove from heat.
- Slice potatoes into 1/8-inch thick rounds using a mandoline or sharp knife.
- Layer one-third of the potatoes in the dish. Pour over one-third of the cream and sprinkle with cheese. Repeat layers twice more.
- Cover the dish with foil and bake for 40 minutes. Then uncover and bake for another 25–30 minutes until golden and bubbly.
- Let the gratin rest for 10–15 minutes before slicing and serving.
Notes
- For best results, use fresh herbs.
- This dish can be prepared ahead of time and baked just before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg