Creamy Gratin Potatoes
Indulge in layers of tender potatoes enveloped in rich cream and cheese, topped with a golden crust—this dish is a nostalgic comfort food classic ideal for any occasion.
Ingredients
Main Ingredients
- 2 pounds potatoes (Yukon Gold or Russet) The foundation of your dish that provides a creamy texture.
- 2 cups heavy cream Gives that rich velvety consistency you crave. Swap with whole milk for a lighter version.
- 1 cup shredded cheese (Gruyère or Cheddar) Adds depth; feel free to mix cheeses for more flavor.
- 3 cloves garlic (minced) A must for that aromatic kick.
- 1 teaspoon salt Enhances the flavors; adjustments can be made based on preference.
- 1/2 teaspoon black pepper A touch of seasoning; swap with white pepper for a milder flavor.
- to taste Fresh herbs (like thyme or rosemary, optional) Adds a fresh note; dried herbs work too if you don’t have fresh.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Peel and slice the potatoes into thin rounds (about ¼ inch thick). Place them in a bowl of cold water to prevent browning.
- In a medium saucepan over medium heat, gently heat the cream. Add the minced garlic, salt, and pepper.
Assembly
- In a greased baking dish, layer half of the potato slices. Pour half of the heated cream mixture over them, and sprinkle with half of your cheese. Repeat with the remaining potatoes, cream, and cheese.
Baking
- Cover the dish with aluminum foil and bake for 40 minutes.
- After 40 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Serving
- Let your gratin potatoes rest for about 10 minutes before serving.
Notes
For a healthier option, replace half of the heavy cream with Greek yogurt or low-fat sour cream. Add cooked chopped vegetables like spinach or broccoli for added nutrients. Experiment with different cheese combinations for a flavorful twist.