Description
Potato gratin slides onto your dinner plate with creamy, cheesy comfort straight from French kitchens. Layers of thinly sliced potatoes melt together under golden, crispy edges that make your family smile.
Ingredients
Scale
Main Ingredients:
- 4 russet potatoes
- 1.5 cups Gruyere cheese
- 0.5 cups Parmesan cheese
Dairy and Liquids:
- 1.5 cups heavy cream
- 1 cup whole milk
- 2 tablespoons unsalted butter
Seasonings and Herbs:
- 2 garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven to 375°F. Generously coat a 9×13-inch casserole dish with butter or cooking spray to prevent sticking.
- Whisk 1 ½ cups heavy cream, 1 cup milk, 2 minced garlic cloves, 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon smoked paprika in a saucepan over medium heat.
- Slice 4 large russet potatoes into ⅛-inch thick rounds using a mandoline or sharp knife.
- Create the first potato layer by arranging half the potato rounds in overlapping rows across the dish’s bottom.
- Sprinkle ¾ cup Gruyère and ¼ cup Parmesan cheese over the potato layer. Pour half the warm cream mixture, ensuring it penetrates between potato slices.
- Repeat the layering process with remaining potato rounds, topping with another ¾ cup Gruyère and ¼ cup Parmesan.
- Distribute 2 tablespoons butter cubes across the casserole’s surface to help develop a crispy golden crust.
- Seal the dish with aluminum foil. Bake at 375°F for 45 minutes, keeping the top covered.
- Remove foil and continue baking for 15 more minutes until the surface turns golden and cheese bubbles around the edges.
- Allow the casserole to rest for 10 minutes before serving to help it set and cool slightly.
Notes
- Slice potatoes uniformly to ensure even cooking and a consistent texture throughout the gratin.
- Let the cream mixture warm gently to prevent scorching and develop rich, deep flavors without burning.
- Select a high-quality Gruyère cheese for maximum flavor, which adds nutty complexity to your casserole.
- Butter the dish generously to prevent sticking and create a delightful crispy bottom layer that releases easily.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Casseroles
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 465 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 110 mg