Description
Rich, creamy, and cheesy, this Potatoes Gratin is a decadent side dish made with layers of thinly sliced potatoes baked in garlic-infused cream and topped with melty Gruyère cheese. A perfect comfort food classic.
Ingredients
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1½ cups full-fat cream
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2 garlic cloves, minced
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2 tablespoons (30g) unsalted butter, melted
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2.5 lb (1.25 kg) starchy potatoes (such as Russet, Sebago, or Maris Piper), peeled and thinly sliced
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1 teaspoon salt
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¼ teaspoon black pepper
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2½ cups freshly grated Gruyère cheese (or Colby, Cheddar, Havarti, or Tasty cheese)
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2 teaspoons fresh thyme leaves (optional, but recommended)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar with butter or nonstick spray.
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In a small saucepan, heat the cream, garlic, melted butter, salt, and pepper over low heat. Do not boil.
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Layer half the potato slices in the prepared baking dish, slightly overlapping.
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Pour over half of the cream mixture and sprinkle with half of the cheese and thyme (if using).
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Repeat with the remaining potatoes, cream mixture, cheese, and thyme.
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Cover with foil and bake for 45 minutes.
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Remove foil and bake an additional 25–30 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced.
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Let rest for 10 minutes before serving for best texture.
Notes
Cream: Use full-fat for best richness and consistency.
Potatoes: Use a starchy variety for that perfect tender-creamy texture
Cheese: Always grate cheese fresh for the best melt and flavor.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Keywords: Potatoes gratin, cheesy potatoes, au gratin, creamy potato bake, French side dish