Description
This rich and creamy casserole is everything you need on a chilly night or festive gathering.
Ingredients
Scale
- 2 ½ pounds Yukon Gold potatoes
- 1 ½ cups Gruyère cheese, freshly grated
- ¾ cup Parmesan cheese, freshly grated
- 2 cups heavy cream
- 3 cloves garlic, smashed
- 2 tablespoons butter, for greasing and topping
- 1 teaspoon fresh thyme leaves
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
Instructions
- Start by preheating your oven to 375°F (190°C). This ensures that your gratin bakes evenly and achieves that desired golden top. While it’s heating up, prepare your potatoes. Peel them and slice them into 1/8-inch rounds, using either a sharp knife or a mandoline for precise, even cuts. To prevent them from browning while you work, place the sliced potatoes in a bowl of cold water.
- Next, it’s time to infuse the heavy cream with flavor. In a saucepan over medium heat, combine the heavy cream, smashed garlic cloves, salt, and pepper. Allow the cream to gently simmer for about 5 to 7 minutes; this will infuse it with the aromatic essence of garlic. Once done, remove the garlic cloves. Consider keeping the cream warm until you layer it in the gratin for an added depth of warmth.
- Now, grease your baking dish generously with butter to prevent sticking and add flavor. Begin the layering process by placing a layer of potato slices at the bottom of the dish. Sprinkle a handful of the grated Gruyère cheese over the potatoes, followed by a light dusting of Parmesan cheese, and then a few ladles of the warm, infused cream. Repeat this process until all ingredients are used, ensuring the final layer has a generous topping of cheese and a few dots of butter for that irresistible crispiness.
- Cover the dish with foil and place it in the preheated oven. Bake for 35 to 40 minutes, allowing the potatoes to absorb the flavors and soften. After this initial baking, carefully remove the foil to allow the top to brown beautifully. Bake uncovered for an additional 20 to 25 minutes, or until the top is golden brown and bubbling, showcasing that cheesy, crispy texture.
- Once out of the oven, let your potato gratin sit for 10 to 15 minutes before serving. This resting period allows the dish to set, making it easier to slice and serve. Just before serving, garnish the top with fresh thyme leaves for an aromatic finish.
Notes
For best results, always use fresh herbs and high-quality cheeses, as they greatly enhance the flavors.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Side Dish
Nutrition
- Calories: 410 kcal
- Sodium: 600 mg
- Protein: 10 g