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Potato Gratin

Potato Gratin
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Potato Gratin is a creamy, cheesy comfort food classic featuring tender, thinly sliced potatoes baked in rich heavy cream and melted Gruyère or Swiss cheese. This easy-to-make dish creates a golden, bubbly crust and is perfect for holidays, cozy weeknight dinners, or special occasions. Its simple ingredients and versatile variations make it a delicious side or a starring main.

Ingredients

Scale

Potatoes

  • 2 pounds starchy potatoes (Russet or Yukon Gold), peeled and thinly sliced (about 1/8 inch thick)

Cream Mixture

  • 2 cups heavy cream
  • 2 cloves garlic, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste

Cheese and Butter

  • 1 ½ cups Gruyère or Swiss cheese, grated
  • 2 tablespoons unsalted butter (for greasing the baking dish)

Optional Herbs and Seasonings

  • Fresh thyme or rosemary, chopped (optional)

Instructions

  1. Prepare the Potatoes: Peel the potatoes and slice them evenly into thin rounds, about 1/8 inch thick, to ensure a tender texture and uniform cooking.
  2. Infuse the Cream: In a saucepan, heat heavy cream with minced garlic, salt, and pepper until just warm. This allows the flavors to meld without boiling.
  3. Layer the Potatoes: Butter a baking dish thoroughly. Arrange a layer of potato slices, pour a bit of the infused cream over the layer, and sprinkle some grated cheese. Repeat these layers until all potatoes, cream, and cheese are used, seasoning between layers if desired. Optionally, add fresh thyme or rosemary within the layers.
  4. Bake to Perfection: Cover the baking dish loosely with foil and bake at 350°F (175°C) for 45 minutes. Remove the foil and continue baking for another 30 minutes until the top is golden and bubbly.
  5. Let It Rest: Allow the Potato Gratin to rest for 10 minutes after baking. This resting period helps the layers set and enhances the creamy texture before serving.

Notes

  • Use a mandoline slicer for uniform potato slices that cook evenly.
  • Bake at a low and steady temperature to achieve soft potatoes and a perfect golden crust.
  • Use full-fat heavy cream for the richest flavor and texture.
  • Lightly season each potato layer with salt and pepper for deeper seasoning.
  • Add a final sprinkle of cheese atop during the last 10 minutes of baking for an extra golden crust.
  • Potato Gratin is naturally gluten-free; verify cream and cheese labels to ensure no added gluten.
  • Assemble the dish a day ahead and refrigerate; bake just before serving to deepen flavors.
  • Leftovers can be refrigerated up to 3 days or frozen up to 2 months.
  • Reheat covered in a 350°F oven until warmed through to retain moisture.

Nutrition

Keywords: Potato Gratin, creamy potato bake, cheesy potatoes, comfort food, holiday side dish, gluten-free potatoes, baked potatoes with cheese

Find it online: https://cherrycooks.com/potato-gratin/