Description
A classic French Potato Gratin recipe featuring thinly sliced Yukon Gold potatoes baked in a creamy mixture of heavy cream, milk, garlic, and Gruyère cheese. This rich, comforting side dish is perfect for special occasions or a cozy meal, showcasing a golden, bubbly top with tender, flavorful potatoes infused with subtle hints of nutmeg and thyme.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
Cheese and Dairy
- 2 cups heavy cream
- 1 cup whole milk
- 1 1/2 cups shredded Gruyère cheese
- 2 tablespoons unsalted butter, cut into small pieces
Seasonings
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- Fresh thyme leaves (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly butter a baking dish to prevent sticking.
- Warm Cream Mixture: In a saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, salt, black pepper, and ground nutmeg. Heat gently until just warm but do not let it boil to preserve flavor and texture.
- Layer Potatoes and Cream: Arrange half of the sliced potatoes evenly on the bottom of the prepared baking dish. Pour half of the warm cream mixture over them and sprinkle half of the shredded Gruyère cheese evenly on top.
- Add Second Layer: Place the remaining sliced potatoes over the first layer. Pour the remaining cream mixture over the potatoes, then sprinkle with the rest of the Gruyère cheese. Dot the top with small pieces of unsalted butter. Optionally, sprinkle fresh thyme leaves for added aroma and flavor.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. This step allows the potatoes to cook thoroughly in the creamy mixture.
- Uncover and Brown: Remove the foil and continue baking for an additional 25 to 30 minutes, until the top is golden brown and bubbling, and the potatoes are tender when pierced with a fork.
- Rest Before Serving: Let the gratin rest for 10 minutes after removing from the oven. This helps the dish set and makes it easier to serve.
Notes
- For a crispier top, place the gratin under the broiler for 2 to 3 minutes at the end of baking—watch carefully to avoid burning.
- You can substitute part of the Gruyère cheese with Parmesan to add extra depth of flavor.
- Thinly slicing the potatoes ensures even cooking and creamy texture.
- Use fresh thyme leaves cautiously if adding; they complement but should not overpower the dish.
