Here’s a classic Potato Gratin recipe that’s creamy, cheesy, and golden on top—the perfect side for any cozy meal.
Ingredients
- 2 lbs (≈900 g) potatoes, thinly sliced (Yukon Gold or Russet work well)
- 2 cups heavy cream (or a mix of cream and milk for lighter version)
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp nutmeg (optional, adds warmth)
- 1 ½ cups grated Gruyère cheese (or a mix of Gruyère + Parmesan)
- Butter for greasing the dish
Instructions
- Preheat oven: 375°F (190°C). Grease a 9×13-inch baking dish with butter.
- Prepare cream mixture: In a saucepan, heat cream with garlic, salt, pepper, and nutmeg until warm but not boiling.
- Layer potatoes: Arrange a layer of potato slices in the dish, slightly overlapping. Pour a little of the cream mixture over the layer, then sprinkle some cheese. Repeat until all potatoes, cream, and cheese are used, finishing with cheese on top.
- Bake: Cover with foil and bake 40 minutes. Remove foil and bake another 20–25 minutes until top is golden and potatoes are tender when pierced with a fork.
- Rest: Let it sit 5–10 minutes before serving; it will set slightly and be easier to slice.
Tips
- Slice potatoes evenly (a mandoline works best) for uniform cooking.
- For extra flavor, add caramelized onions or fresh thyme between layers.
- You can mix cheeses—Gruyère gives a nutty flavor, Parmesan gives sharpness.
If you like, I can also give a lighter, shortcut version using just milk and one cheese that’s quicker but still creamy and delicious.
Do you want that version too?
