Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Yield: 6–8 servings
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
2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
1 1/2 cups heavy cream
1 cup whole milk
2 cloves garlic, minced
1 1/2 cups shredded Gruyère or sharp cheddar cheese (divided)
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg (optional)
1 tablespoon unsalted butter (for greasing dish)
Instructions
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 1/4 cup), and cream.
Top and bake
Sprinkle remaining 1/4 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
A mandoline slicer makes slicing potatoes super quick and even. You can swap the cheese—try Fontina, Swiss, or Parmesan. Make it ahead! Assemble and refrigerate up to a day in advance, then bake before serving.
Print
Potatoes Gratin
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6–8 servings 1x
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
2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
1 1/2 cups heavy cream
1 cup whole milk
2 cloves garlic, minced
1 1/2 cups shredded Gruyère or sharp cheddar cheese (divided)
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg (optional)
1 tablespoon unsalted butter (for greasing dish)
Instructions
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 1/4 cup), and cream.
Top and bake
Sprinkle remaining 1/4 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
A mandoline slicer makes slicing potatoes super quick and even. You can swap the cheese—try Fontina, Swiss, or Parmesan. Make it ahead! Assemble and refrigerate up to a day in advance, then bake before serving.