Imagine a creamy, golden-crusted potato dish that transforms simple ingredients into a culinary masterpiece that will have your dinner guests begging for seconds. This classic French Potato Gratin is not just a side dish – it's a luxurious experience that elevates any meal from ordinary to extraordinary. With layers of tender potatoes, rich cream, and melted cheese, this recipe promises to be your new go-to comfort food that's surprisingly simple to prepare.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 pounds potatoes, thinly sliced
- 1 cup heavy cream
- 1 cup grated cheese (Gruyère or Cheddar)
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon butter for greasing
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 9x13 inch baking dish with butter, ensuring complete coverage of the bottom and sides.
- Wash and peel the potatoes. Using a sharp knife or mandoline, slice the potatoes very thinly (approximately 1/8 inch thick) to ensure even cooking and a uniform texture.
- In a large mixing bowl, combine heavy cream, minced garlic, salt, and freshly ground black pepper. Whisk the ingredients together to create a well-seasoned cream mixture.
- Layer the potato slices in the buttered baking dish, slightly overlapping each slice. After each layer, pour a portion of the cream mixture and sprinkle some grated cheese.
- Continue layering potatoes, cream, and cheese until all ingredients are used. The top layer should be covered with cheese for a golden, crispy surface.
- Cover the baking dish with aluminum foil to prevent excessive browning during the initial cooking phase.
- Place the gratin in the preheated oven and bake for 30 minutes covered.
- Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and potatoes are tender when pierced with a fork.
- Remove from the oven and let the gratin rest for 10 minutes before serving. This allows the cream to set and makes cutting easier.
- Serve hot as a side dish, garnishing with fresh herbs like thyme or chives if desired.
Tips
- Slice Consistency is Key: Use a mandoline or very sharp knife to ensure potato slices are uniformly thin (about 1/8 inch). This guarantees even cooking and a perfect texture.
- Choose the Right Cheese: While the recipe suggests Gruyère or Cheddar, experiment with combinations like Parmesan and Gruyère for extra depth of flavor.
- Don't Rush the Resting: Allow the gratin to rest for 10 minutes after baking. This helps the cream set and makes serving much easier.
- Prevent Burning: Cover with foil for the first 30 minutes of baking to ensure potatoes cook through without over-browning.
- Season Generously: Don't be shy with salt and pepper in the cream mixture – this is where the flavor develops.
- Fresh Herb Finish: Consider garnishing with fresh thyme or chives for a burst of color and added flavor.
- Make Ahead Friendly: You can prepare this gratin earlier in the day and bake just before serving, making it perfect for dinner parties.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 12g
Fat: 23g
Saturated Fat: 14g
Cholesterol: 75mg
