Creamy Potato Gratin Recipe

Creamy Potato Gratin is a classic French dish made of thinly sliced potatoes layered and baked in a rich, creamy sauce until golden and bubbly. It’s the perfect side dish for holidays or special dinners, offering both elegance and comfort.

Creamy Potato Gratin Recipe

Ingredients:

• 2 pounds Yukon Gold or Russet potatoes (about 5 medium)
• 2 cups heavy cream
• 1 cup whole milk
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup grated Gruyère cheese (or Swiss cheese)
• ½ cup grated Parmesan cheese
• 2 tablespoons unsalted butter, for greasing the baking dish

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish (or a similarly sized gratin dish) with butter.
2. Prepare the Potatoes:
   • Peel and thinly slice the potatoes (about ⅛-inch thick). A mandoline slicer works best for uniform slices, but a sharp knife will do the trick.
3. Make the Cream Sauce:
   • In a saucepan, combine the heavy cream, milk, minced garlic, thyme, salt, and black pepper. Heat the mixture over medium heat until it just starts to simmer, then remove from heat. Stir occasionally to prevent the cream from scorching.
4. Assemble the Gratin:
   • Arrange half of the sliced potatoes in an even layer in the greased baking dish. Pour half of the cream mixture over the potatoes. Sprinkle half of the Gruyère and Parmesan cheese over the top.
   • Layer the remaining potato slices on top. Pour the rest of the cream mixture evenly over the potatoes. Sprinkle the remaining cheeses over the top.
5. Bake the Gratin:
   • Cover the baking dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 20-30 minutes, or until the potatoes are tender, and the top is golden and bubbly.
6. Rest and Serve:
   • Once the gratin is finished baking, let it sit for 10-15 minutes before serving. This allows the creamy sauce to set and makes it easier to slice.

Tips:

• Cheese Substitutions: Gruyère adds a rich, nutty flavor, but you can also use Swiss, cheddar, or a combination of cheeses depending on your preference.
• Herbs: You can switch up the thyme with rosemary or even add a sprinkle of nutmeg to the cream mixture for added depth.
• Make-Ahead: You can prepare the gratin a day ahead, store it in the refrigerator, and then bake it when needed.

This Creamy Potato Gratin is a rich, savory side that pairs beautifully with roasted meats, chicken, or even a holiday turkey!