Description
A decadent and comforting potato gratin with a golden, cheesy crust and a tender, creamy interior.
Ingredients
Scale
For the Crust:
- 2 lbs Yukon Gold potatoes, thinly sliced
- 1 cup heavy cream
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 2 tbsp unsalted butter, cubed
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9-inch baking dish with butter.
- In a large bowl, combine the sliced potatoes, heavy cream, minced garlic, thyme, salt, pepper, and nutmeg. Toss to coat evenly.
- Layer half of the potato mixture in the prepared baking dish. Sprinkle with half of the Gruyere and Parmesan cheeses.
- Add the remaining potato mixture and pour any remaining cream from the bowl over the top. Top with the remaining cheeses and dot with the cubed butter.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for another 20-30 minutes, or until the top is golden brown and crispy and the potatoes are tender. Let rest for 10 minutes before serving.
Notes
You can customize the seasonings to taste.