FationateFoodBelly • Easy Recipes

Ingredients:

• 2 lb Yukon Gold or russet potatoes
• 1 cup heavy cream
• 1 cup whole milk
• 2 cups shredded Gruyère cheese, divided
• ½ cup freshly grated Parmesan cheese
• 2–3 garlic cloves, minced
• 2 tbsp unsalted butter, plus extra for greasing
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• Pinch of nutmeg (optional)

Instructions:

1. Preheat the oven: Preheat to 375°F (190°C). Grease a 2-quart baking dish with butter.
2. Slice the potatoes: Peel if desired, then slice the potatoes evenly into ⅛-inch (3 mm) rounds.
3. Make the cream sauce: Melt the butter in a saucepan over medium-low heat. Add the garlic and cook for 30 seconds until fragrant. Stir in the heavy cream, milk, thyme, salt, pepper, and nutmeg. Warm gently for 2–3 minutes without boiling.
4. Layer the potatoes: Arrange half the potato slices in the baking dish. Pour over half the cream mixture and sprinkle with 1 cup of Gruyère. Repeat with the remaining potatoes and cream mixture.
5. Bake covered: Cover with foil and bake for 40–45 minutes, until the potatoes begin to soften.
6. Add the cheese: Remove the foil and sprinkle the remaining Gruyère and Parmesan over the top. Bake uncovered for another 20–30 minutes, until the potatoes are fork-tender and the cheese is golden and bubbling.
7. Brown the top (optional): Broil for 1–3 minutes for an extra-golden crust, watching carefully to prevent burning.
8. Rest and serve: Let the gratin rest for 10–15 minutes before serving.

Tips:

• Slice the potatoes evenly so they cook at the same rate.
• Avoid rinsing the sliced potatoes; their natural starch helps thicken the sauce.
• If the potatoes are still firm, continue baking until a knife slides easily through the center.
• For extra flavor, add thinly sliced onions between the layers.
• To make ahead, assemble, cover, and refrigerate for up to 24 hours. Let sit at room temperature for 20–30 minutes before baking, allowing extra cooking time as needed.