Description
A creamy and cheesy potato gratin perfect for any occasion.
Ingredients
Scale
- 2 lbs (1kg) Russet or Yukon Gold potatoes, peeled and thinly sliced
- 1 ¼ cups (300ml) heavy cream
- ¾ cup (200ml) whole milk
- 2 cloves garlic, minced
- 1 cup (100g) Gruyère or sharp cheddar cheese, grated
- ¼ tsp freshly grated nutmeg
- Salt and black pepper to taste
- 1 tbsp butter (for greasing the dish)
Instructions
- Preheat your oven to 320°F (160°C). Generously grease a baking dish with butter.
- In a medium saucepan, combine the heavy cream, whole milk, and minced garlic. Place over medium heat and bring to a gentle simmer (do not boil).
- Layer the thinly sliced potatoes into the baking dish. Season each layer lightly with salt, freshly ground black pepper, and a pinch of nutmeg.
- Pour the hot cream and milk mixture evenly over the layered potatoes.
- Sprinkle the grated cheese generously over the top.
- Bake in the preheated oven for 60 to 75 minutes, or until the potatoes are tender when pierced with a knife and the top is golden brown.
- Remove from the oven and let the dish rest for about 10 minutes before serving to allow the sauce to thicken.
Notes
- This dish can be served as a side or a main course.
- Make sure the potatoes are sliced thinly for even cooking.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg