Description
A rich and creamy French classic featuring thinly sliced starchy potatoes baked in a luscious garlic-infused cream sauce, layered with melted Gruyère cheese. Perfect as a comforting side dish for any occasion.
Ingredients
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1½ cups (360 ml) full-fat cream
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2 garlic cloves, minced
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30g (2 tbsp) unsalted butter, melted
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1.25 kg (2.5 lb) starchy potatoes (e.g., Russet, Sebago, Maris Piper), peeled and thinly sliced
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1 tsp salt
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¼ tsp black pepper
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2½ cups (250g) Gruyère cheese, freshly grated (alternatively, use Colby, Cheddar, Havarti, or Tasty cheese)
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2 tsp fresh thyme leaves (optional but highly recommended)
Instructions
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Preheat your oven to 350°F (175°C).
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Generously butter a 9-inch (23 cm) round or square baking dish.
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In a saucepan, combine the cream and minced garlic. Heat over low heat until warm, then remove from heat and set aside.
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Arrange a layer of sliced potatoes in the bottom of the prepared dish, slightly overlapping. Season with a pinch of salt and pepper, and sprinkle with a little thyme.
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Pour a portion of the warm cream mixture over the potatoes, just enough to cover them.
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Repeat the layering process until all potatoes, seasoning, and cream mixture are used up. Finish with a final layer of cream.
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Sprinkle the grated Gruyère cheese evenly over the top.
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Cover the dish with aluminum foil and bake for 1 hour.
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After 1 hour, remove the foil and bake for an additional 30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
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Let the gratin rest for 10 minutes before serving
Notes
For added flavor, consider infusing the cream with fresh thyme or rosemary during the heating process.
This dish can be prepared in advance and refrigerated. Reheat in a 350°F (175°C) oven until warmed through and the top is crispy
If you prefer a lighter version, you can substitute half of the cream with whole milk.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French