Here’s a classic Potato Gratin recipe—creamy, cheesy, and golden on top 🥔🧀
🥔 Potato Gratin (Serves 4–6)
Ingredients
- 2 lbs (900 g) potatoes, thinly sliced (Yukon Gold or Russet)
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup milk
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg (optional)
- 1½ cups grated Gruyère or cheddar cheese
- 2 tbsp parmesan cheese (for topping)
- Optional: fresh thyme for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare cream mixture
- In a saucepan, melt butter over medium heat.
- Add garlic and cook 1 minute.
- Stir in cream, milk, salt, pepper, and nutmeg. Heat until warm.
- Layer potatoes
- Arrange a layer of potato slices in the dish.
- Sprinkle a little cheese over the layer.
- Repeat until all potatoes are used. Pour cream mixture evenly over the top.
- Top with cheese
- Sprinkle remaining cheese and Parmesan on top.
- Bake
- Cover with foil and bake 40 minutes.
- Remove foil and bake 20–25 minutes more until potatoes are tender and top is golden brown.
- Serve
- Let sit 5 minutes before serving. Garnish with fresh thyme if desired.
🔄 Variations
- Garlic herb gratin: Add fresh rosemary or thyme to cream mixture.
- Bacon & onion: Sauté ½ cup diced bacon and 1 small onion; layer with potatoes.
- Cheesy variations: Mix Gruyère with Fontina, cheddar, or mozzarella.
- Vegan version: Use coconut cream or cashew cream and vegan cheese.
💡 Tips
- Slice potatoes thinly and evenly for consistent cooking.
- Using a mandoline slicer speeds up prep.
- Let it rest a few minutes before serving so it sets nicely.
If you want, I can also give you a super creamy, slow cooker potato gratin version that cooks itself while you’re busy.
Do you want me to do that?
