Description
A rich and comforting potato gratin layered with tender potatoes, creamy sauce, melted Gruyère cheese, and a crispy golden Parmesan topping.
Ingredients
- 2 pounds (900 g) Yukon Gold potatoes, thinly sliced
- 1 tablespoon butter (for greasing the dish)
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 1/2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 190°C (375°F) and grease a baking dish with butter.
- In a saucepan over medium heat, combine heavy cream, milk, garlic, salt, black pepper, and thyme.
- Warm the mixture gently for a few minutes without boiling.
- Arrange half of the sliced potatoes in the prepared dish, slightly overlapping them.
- Pour half of the cream mixture over the potatoes.
- Sprinkle half of the Gruyère cheese on top.
- Repeat with the remaining potatoes, cream mixture, and Gruyère cheese.
- Finish by sprinkling Parmesan cheese evenly over the top.
- Cover the dish with foil and bake for 40 minutes.
- Remove foil and continue baking for 20–25 minutes until golden brown and crispy on top and potatoes are tender.
- Let the gratin rest for 10 minutes before serving.
- Garnish with fresh parsley if desired.
Notes
- Add caramelized onions between layers for extra flavor.
- Replace part of the cream with milk for a lighter version.
- Try cheeses like cheddar or fontina for variation.
- Broil briefly at the end for an extra crispy topping.
- Reheat in the oven to maintain the crispy crust.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 85mg
