Description
Creamy, cheesy, and golden on top, Potatoes Gratin is a French-inspired classic made with thinly sliced potatoes baked in a garlic-infused cream sauce and topped with bubbly melted cheese. It’s indulgent, elegant, and surprisingly easy to make.
Ingredients
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2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
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1 1/2 cups heavy cream
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1 cup whole milk
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2 cloves garlic, minced
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1 1/2 cups shredded Gruyère or sharp cheddar cheese (divided)
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1 tsp fresh thyme (or 1/2 tsp dried)
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 tsp ground nutmeg (optional)
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1 tbsp unsalted butter (for greasing dish)
Instructions
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Preheat oven:
Heat oven to 375°F (190°C). Butter a 9×13-inch baking dish. -
Make cream mixture:
In a saucepan over medium heat, combine cream, milk, garlic, thyme, salt, pepper, and nutmeg. Heat until just simmering, then remove from heat. -
Layer potatoes:
Arrange half of the sliced potatoes in the baking dish. Sprinkle with half the cheese, then pour half of the cream mixture over. Repeat with remaining potatoes, cheese (reserving ¼ cup), and cream. -
Top and bake:
Sprinkle remaining ¼ cup cheese on top. Cover with foil and bake for 45 minutes. Remove foil and bake another 20–25 minutes, until top is golden and potatoes are tender. -
Rest and serve:
Let sit for 10 minutes before serving to allow the sauce to thicken.
Notes
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A mandoline slicer makes slicing potatoes super quick and even.
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You can swap the cheese—try Fontina, Swiss, or Parmesan.
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Make it ahead! Assemble and refrigerate up to a day in advance, then bake before serving.