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Potato Gratin

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A creamy and cheesy potato gratin that enhances the humble russet potato, making it the perfect side dish for any occasion.

Ingredients

Scale
  • 4 medium russet potatoes, sliced
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 cup Gruyère cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon fresh thyme, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a small saucepan, gently warm the heavy cream over medium heat. Stir in the minced garlic, chopped thyme, and a pinch of salt and pepper. Heat until the cream is warm and fragrant.
  3. Grease your baking dish with butter or oil. Layer half of the sliced potatoes across the bottom.
  4. Follow with half of the shredded Gruyère and half of the grated Parmesan.
  5. Pour half of the warmed cream mixture uniformly over the layered potatoes.
  6. Repeat with the remaining potato slices and cheeses, pouring the remaining cream mixture over the top.
  7. Cover the dish tightly with foil and bake for 45 minutes.
  8. After 45 minutes, remove the foil and continue baking uncovered for an additional 15 minutes until the top is golden and bubbly.
  9. Allow the gratin to sit for 5–10 minutes before serving.

Notes

This dish can be prepared up to a day in advance and refrigerated before baking. Slice potatoes uniformly for even cooking.

Nutrition

Find it online: https://www.tastysavvy.com/potato-gratin/