Gratin Potatoes
A deliciously creamy and cheesy potato gratin layered with garlic and fresh thyme, perfect for any occasion.
Ingredients
Main Ingredients
- 2 pounds russet potatoes, thinly sliced Use a mandoline slicer for uniform thickness.
- 2 cups heavy cream Can substitute with half-and-half for a lighter option.
- 4 cloves fresh garlic, minced
- 1 cup Gruyere cheese, grated
- 1 cup Parmesan cheese, grated
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large saucepan, combine heavy cream, minced garlic, thyme, salt, and pepper. Heat over medium heat until simmering (about 5-7 minutes), stirring occasionally.
Layering
- Grease a baking dish. Layer half of the potato slices evenly across the bottom.
- Pour half of the creamy mixture over the potatoes, allowing it to seep through.
- Sprinkle half of the Gruyere and Parmesan cheeses over the top.
- Repeat with remaining potato slices, cream mixture, and cheeses.
Baking
- Cover the baking dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 20-30 minutes until the top is golden brown and bubbly.
- Let cool for a few minutes before serving.
Notes
Creamy, cheesy, and easy to adjust with different cheeses or herbs. Serve alongside roasted meats or salads.