Creamy Potato Gratin
Indulge in the ultimate comfort food with this Creamy Potato Gratin, a dish that transforms simple ingredients into a show-stopping side. Thinly sliced Russet potatoes are layered with rich Gruyère and Parmesan cheeses, then baked in a luxurious blend of heavy cream, milk, garlic, and fragrant fresh thyme. The result is a golden, bubbling casserole that’s irresistibly creamy and packed with flavor. Perfectly suited for holiday feasts, dinner parties, or even weeknight meals, this potato gratin pairs beautifully with roasted meats or fresh salads. With its velvety texture, crispy cheesy topping, and aromatic seasoning, this recipe is guaranteed to impress your guests while offering a comforting, homemade touch.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 cloves Garlic
- 1.5 cups Gruyère cheese
- 0.5 cups Parmesan cheese
- 1 tablespoon Unsalted butter
- 2 teaspoons Fresh thyme
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with the tablespoon of unsalted butter and set aside.
Peel the potatoes and slice them thinly (approximately 1/8-inch thick) using a sharp knife or a mandoline. Try to make the slices as even as possible for uniform cooking.
In a saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, fresh thyme, salt, and pepper. Stir occasionally and heat until warm but not boiling. Remove from heat.
Layer one-third of the potato slices evenly in the prepared baking dish, slightly overlapping them. Sprinkle with one-third of the Gruyère cheese and a small amount of Parmesan.
Repeat the layering process two more times, finishing with a layer of cheese on top.
Carefully pour the warm cream mixture over the layered potatoes, ensuring it is evenly distributed and reaches all the corners of the dish.
Cover the baking dish tightly with aluminum foil and place in the preheated oven. Bake for 45 minutes.
Remove the foil and continue baking for an additional 25-30 minutes, or until the top is golden and bubbling, and the potatoes are tender when pierced with a knife.
Let the gratin cool for 10 minutes before serving. This allows the dish to set and makes it easier to portion.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.7 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 477 mg | 37% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 976 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
