Creamy, garlic-infused layers of potatoes baked under a golden cheese crust – the ultimate comfort food side dish.
Serves: 6-8
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Ingredients
For the Gratin
- 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and thinly sliced (⅛”)
- 2 cups heavy cream
- 1 cup whole milk
- 4 garlic cloves, minced
- 1 tbsp fresh thyme leaves
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp nutmeg
For the Cheese Topping
- 1½ cups grated Gruyère cheese
- ½ cup grated Parmesan cheese
- 2 tbsp butter, cut into small pieces
Instructions
1. Prepare the Cream Mixture
- In a saucepan, combine cream, milk, garlic, thyme, salt, pepper, and nutmeg.
- Heat over medium until just simmering, then remove from heat.
2. Layer the Potatoes
- Preheat oven to 350°F (175°C). Butter a 9×13″ baking dish.
- Arrange potato slices in overlapping layers in the dish.
- Pour warm cream mixture evenly over potatoes, pressing down to submerge.
3. Add Cheese & Bake
- Cover tightly with foil and bake for 45 minutes.
- Remove foil, sprinkle with Gruyère and Parmesan, dot with butter.
- Bake uncovered 25-30 minutes until golden and bubbling.
4. Rest & Serve
- Let rest 15 minutes before serving for creamier texture.
- Garnish with extra thyme if desired.