Description
A classic baked potato dish with a rich, creamy sauce and a golden-brown topping.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
- 1 tablespoon butter
- 1 clove garlic, minced
- 2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Gruyere cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Butter a 9×13 inch baking dish.
- Rub the inside of the dish with the minced garlic.
- Arrange the potato slices in an even layer in the prepared baking dish.
- In a medium saucepan, heat the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Pour in the heavy cream, salt, and pepper. Bring to a simmer, stirring occasionally.
- Remove from heat and stir in 1/2 cup of the Gruyere cheese and all of the Parmesan cheese until melted and smooth.
- Pour the cream mixture evenly over the potatoes.
- Sprinkle the remaining 1/2 cup of Gruyere cheese over the top.
- Bake for 45-55 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- Let stand for 10 minutes before serving.
Notes
- For a crispier topping, you can broil the gratin for the last 1-2 minutes of cooking, watching carefully to prevent burning.
- You can add a pinch of nutmeg to the cream mixture for an extra layer of flavor.
- If you don’t have Gruyere, Swiss cheese or a sharp cheddar can be substituted.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Side Dish
- Method: Baking
- Cuisine: French