Gratin Recipe
French · Side dish · 80 min total
A classic French gratin featuring thinly sliced potatoes baked in a creamy, cheesy sauce until golden and bubbly. This comforting side dish is perfect for holidays or a cozy dinner.
20
min prep
min prep
60
min cook
min cook
6
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and thinly sliced (1/8 inch)
- 2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp freshly grated nutmeg
- 1 1/2 cups Gruyère cheese, grated
- 1/2 cup Parmesan cheese, grated
Instructions
- Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish.
- In a medium saucepan, combine heavy cream, milk, garlic, salt, pepper, and nutmeg. Heat over medium heat until just simmering, then remove from heat.
- Layer half of the potato slices in the prepared dish, overlapping slightly. Pour half of the cream mixture over the potatoes. Sprinkle with half of the Gruyère and Parmesan.
- Repeat with remaining potatoes, cream mixture, and cheeses.
- Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 20-25 minutes, until potatoes are tender and top is golden brown and bubbly.
- Let rest for 10 minutes before serving.
Tips
- For extra crispiness, broil for 1-2 minutes after baking.
- Leftovers can be refrigerated for up to 3 days; reheat in the oven.
- Use a mandoline for even, thin slices.
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