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Potato Gratin

A creamy and cheesy classic dish that highlights the natural flavors of potatoes, perfect for family dinners and gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Comfort Food, French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 kg Yukon Gold or russet potatoes, peeled and thinly sliced Use Yukon Gold for a creamier texture.
  • 2 medium garlic cloves, minced
  • 85 g finely grated Gruyère cheese
  • 60 g finely grated Parmigiano-Reggiano cheese
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • 460 ml whipping cream (heavy cream)
  • 2 tablespoons unsalted butter, softened (for greasing the dish)
  • Salt and freshly ground black pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F). Grease a casserole dish with softened butter.
  2. In a bowl, mix the Gruyère and Parmigiano-Reggiano cheeses. Reserve about a third of this cheese for the topping.
  3. Add the minced garlic to the cheese mixture and stir well.
  4. Stir in the thyme leaves and pour in the whipping cream. Season with salt and pepper, whisk until combined.
  5. Toss the sliced potatoes in the cream mixture until they are well coated.
  6. Pack the coated potatoes tightly in the greased casserole dish and cover with foil.
  7. Bake in the preheated oven for 45 minutes.
Final Baking
  1. After 45 minutes, remove the foil, sprinkle the reserved cheese on top, and bake uncovered for another 45 minutes, or until the top is golden brown.
  2. Allow the gratin to rest for 10-15 minutes before serving to help the layers set beautifully.

Notes

Serve directly from the casserole dish alongside a green salad or roasted vegetables. Experiment with cheese variations like cheddar or mozzarella for a twist.