Description
A rich and creamy garlic potato gratin made with thinly sliced potatoes layered in a velvety garlic cream sauce and baked until golden and bubbling. Perfect as a comforting side dish for any meal.
Ingredients
- 2 lbs Yukon Gold potatoes, thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic, minced
- 1 1/2 cups grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- 1 tbsp fresh thyme leaves (optional)
Instructions
- Preheat the oven to 375°F (190°C). Butter a baking dish with the unsalted butter.
- In a saucepan over medium heat, combine heavy cream, milk, and minced garlic. Warm gently for 3 to 4 minutes without boiling. Stir in salt, pepper, and nutmeg.
- Layer half of the sliced potatoes evenly in the prepared baking dish.
- Pour half of the warm cream mixture over the potatoes and sprinkle with half of the Gruyere and Parmesan cheeses.
- Repeat with the remaining potatoes, cream mixture, and cheeses. Sprinkle fresh thyme on top if using.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake for an additional 20 to 25 minutes, or until the top is golden brown and the potatoes are tender.
- Let rest for 10 minutes before serving.
Notes
- For extra crispiness, broil for 2 to 3 minutes at the end of baking.
- You can substitute Gruyere with cheddar or mozzarella if preferred.
- Store leftovers covered in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F until warmed through.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 85 mg
