Description
A rich and creamy baked potato gratin with layers of thinly sliced potatoes, cheese, and a velvety sauce.
Ingredients
Scale
- 4 large potatoes, thinly sliced
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 2 tbsp butter, for greasing
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish with butter.
- Layer half the potato slices in the dish. Sprinkle with half the garlic, salt, pepper, and nutmeg.
- Pour half the heavy cream over the potatoes and top with half the Gruyère and Parmesan.
- Repeat the layers with the remaining potatoes, seasonings, cream, and cheeses.
- Cover with foil and bake for 45 minutes. Remove foil and bake for another 20 minutes until golden and bubbly.
- Let rest for 10 minutes before serving.
Notes
- Use a mandoline for even potato slices.
- Substitute Gruyère with cheddar for a different flavor.
- Let the gratin rest to set before cutting.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1/6 of dish
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg
Keywords: creamy potato gratin, baked potatoes, cheesy gratin, French side dish