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Potato Gratin

Potato Gratin
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Potato Gratin is a classic French casserole featuring thinly sliced starchy potatoes baked in a luscious heavy cream infused with garlic and thyme, layered with nutty Gruyère cheese, and topped with butter for a golden, crispy crust. This rich, creamy, and comforting side dish is perfect for holidays, gatherings, or elevating everyday meals with its irresistible balance of silky texture and crisp topping.

Ingredients

Scale

Main Ingredients

  • 2 pounds Yukon Gold or Russet potatoes, peeled and sliced 1/8-inch thick
  • 2 cups heavy cream
  • 2–3 garlic cloves, peeled
  • 1 tablespoon fresh thyme sprigs
  • 1 1/2 cups grated Gruyère cheese
  • 2 tablespoons unsalted butter (for greasing and dotting)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare Potatoes: Peel the potatoes and slice them evenly about 1/8-inch thick using a mandoline slicer or a sharp knife to ensure uniform cooking.
  2. Infuse Cream: In a saucepan, gently warm the heavy cream with peeled garlic cloves, fresh thyme sprigs, salt, and pepper. Let it steep on low heat for 10 minutes without boiling to infuse the flavors.
  3. Layer the Dish: Generously butter your baking dish. Arrange a layer of potato slices to cover the bottom, pour a few spoonfuls of infused cream over the potatoes, then sprinkle with grated Gruyère cheese. Repeat these layers until all potatoes and cream are used, finishing with a layer of cheese on top. Dot the surface with small pieces of butter.
  4. Bake to Perfection: Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 45 minutes. Remove the foil and continue baking for another 25–30 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.
  5. Rest Before Serving: Let the Potato Gratin rest for 10–15 minutes after baking to allow the layers to stabilize, making it easier to slice and serve.

Notes

  • Uniform potato slices ensure even cooking and ideal texture throughout.
  • Do not rush the cream infusion; it deepens the flavor.
  • Butter the baking dish well to prevent sticking and develop a crispy crust.
  • A mandoline slicer saves prep time and ensures precision.
  • Covering the dish during the initial bake keeps the top from browning too rapidly before potatoes are tender.
  • Allow the gratin to rest after baking to prevent layers from falling apart.

Nutrition

Keywords: Potato Gratin, French casserole, creamy potatoes, baked potatoes, Gruyère cheese, comfort food, side dish

Find it online: https://recipesbykaeli.com/potato-gratin/