Here’s a recipe for The Best Cheesy Potato Gratin, a classic comfort food that’s creamy, cheesy, and absolutely delicious!
Cheesy Potato Gratin
Ingredients:
- 2 pounds (900g) of Yukon Gold or russet potatoes, peeled and thinly sliced
- 1 ½ cups (360ml) heavy cream
- 1 cup (240ml) whole milk
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme (optional)
- 1 ½ cups (150g) shredded Gruyère cheese (or a mix of Gruyère and cheddar)
- ½ cup (50g) Parmesan cheese, grated
- 2 tablespoons unsalted butter (for greasing the dish)
- Fresh parsley (optional for garnish)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (180°C). Grease a 9×13-inch (23×33 cm) baking dish with butter.
- Prepare the cream mixture: In a saucepan over medium heat, combine the heavy cream, milk, minced garlic, salt, pepper, and thyme (if using). Heat the mixture until it’s warm, but don’t let it boil. Remove from heat.
- Layer the potatoes: Arrange half of the thinly sliced potatoes in an even layer on the bottom of the prepared baking dish. Sprinkle half of the Gruyère cheese and half of the Parmesan cheese over the potatoes.
- Pour the cream mixture: Pour half of the warm cream mixture evenly over the cheese and potatoes.
- Add the second layer: Add the remaining sliced potatoes on top, then sprinkle the rest of the Gruyère and Parmesan cheese over them. Pour the remaining cream mixture over the top.
- Bake: Cover the dish with foil and bake for 45 minutes. After 45 minutes, remove the foil and continue baking for another 20-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Cool and serve: Let the gratin cool for about 10 minutes before serving. Garnish with fresh parsley if desired.
This Cheesy Potato Gratin pairs wonderfully with roasted meats or a green salad, making it a perfect side dish or comforting main course. Enjoy the rich, creamy layers of potatoes and cheese!