Description
Indulge in the rich and creamy flavors of this Ultimate Cheesy Garlic Potatoes Gratin, featuring tender potatoes enveloped in a garlicky cream sauce and topped with a golden-brown cheese crust. This dish is a show-stopping side that will leave your guests asking for seconds!
Ingredients
- Russet or Yukon Gold potatoes
- Gruyère cheese
- Sharp cheddar cheese
- Freshly grated Parmesan cheese
- Fresh garlic
- Heavy cream
- Whole milk
- Salt
- Freshly ground black pepper
- Freshly grated nutmeg
- Fresh thyme or rosemary (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly butter the inside of a 9×13-inch baking dish.
- Wash and peel the potatoes, then slice them into uniform 1/8-inch thick rounds using a mandoline slicer or a sharp knife.
- Finely mince all the fresh garlic cloves.
- Grate the Gruyère, cheddar, and Parmesan cheese, and set aside.
- In a medium saucepan, combine the heavy cream, whole milk, about two-thirds of the minced garlic, salt, black pepper, and nutmeg. Heat gently until it just begins to simmer, then remove from heat.
- Pour a thin layer of the cream mixture into the bottom of the baking dish.
- Arrange a layer of potato slices over the cream, season with salt and pepper, and sprinkle with a quarter of the remaining garlic and cheese.
- Repeat layering with the remaining potatoes, seasoning, garlic, and cheese, pressing down gently as you go.
- Pour the remaining cream mixture over the top and give the dish a gentle shake.
- Finish with a final layer of grated cheese.
- Cover the dish tightly with aluminum foil and bake for 45-60 minutes, until the potatoes are mostly tender.
- Remove the foil, increase the oven temperature to 400°F (200°C), and bake uncovered for another 20-30 minutes until golden brown and bubbly.
- Let the gratin rest for at least 15-20 minutes before serving.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 80 mg
Keywords: For best results, slice potatoes uniformly thin and use freshly grated cheese. Allow the gratin to rest after baking to ensure it sets properly.