Description
Creamy Cheesy Potato Gratin
Layers of tender potatoes baked in a rich, creamy sauce and topped with bubbly, golden cheese—pure comfort food!
Ingredients:
For the Gratin
2 lbs (900 g) potatoes, thinly sliced
2 cups heavy cream
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 1/2 cups shredded cheese (Gruyère, cheddar, or mozzarella)
1/4 cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Prepare the Cream Mixture:
In a saucepan, heat heavy cream, minced garlic, salt, and pepper over medium heat. Simmer gently for 2-3 minutes, then remove from heat.
Layer the Potatoes:
Arrange half of the sliced potatoes in the prepared dish, overlapping slightly. Pour half of the cream mixture over the potatoes and sprinkle with half of the shredded cheese. Repeat with the remaining potatoes, cream, and cheese.
Bake:
Cover the dish with foil and bake for 40 minutes. Remove the foil, sprinkle Parmesan cheese on top, and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Garnish and Serve:
Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.
Enjoy:
Dig into this creamy, cheesy delight that’s perfect as a side or a meal on its own!
Let me know if you’d like to tweak anything!
Step-by-Step Guide
1. Prep & Slice: Thoroughly scrub 2 lbs of russet or Yukon Gold potatoes. Using a mandoline or sharp knife, slice them uniformly to 1/8-inch thickness. No need to rinse or soak; the starch helps thicken the sauce.
2. Infuse the Cream: In a saucepan, combine 2 cups heavy cream, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Warm over medium heat until it just begins to simmer. Let it simmer gently for 3 minutes to infuse the flavors, then remove from heat.
3. Layer with Care: In your greased 9×13-inch dish, arrange half the potato slices in even, slightly overlapping layers. Slowly pour half the warm cream mixture evenly over them. Sprinkle with 3/4 cup of your chosen shredded cheese.
4. Repeat and Top: Add the remaining potatoes in another even layer. Pour the rest of the cream over the top, ensuring it seeps down. Sprinkle the remaining 3/4 cup of shredded cheese.
5. Bake to Perfection: Cover tightly with foil and bake at 375°F (190°C) for 40 minutes. The foil traps steam, tenderizing the potatoes. Remove foil, sprinkle 1/4 cup grated Parmesan over the top, and bake uncovered for 15-20 more minutes until golden.
6. Rest: Let the gratin rest for 10-15 minutes after baking. This allows the creamy sauce to thicken for perfect slicing.
Serving Suggestions
This gratin is a versatile star. Serve it as a luxurious side to a classic roast chicken, herb-crusted pork tenderloin, or pan-seared steak. For a vegetarian feast, pair it with roasted Brussels sprouts and a crisp green salad. It’s rich enough to be a satisfying main course with a side of steamed green beans or garlic bread.
How-to Summary
Thinly slice potatoes, then simmer them in a garlic-infused cream mixture. Layer the potatoes and cream in a baking dish with shredded cheese, bake covered until tender, then uncovered with Parmesan until golden brown. Let rest before serving garnished with fresh parsley.
Frequently Asked Questions
Can I make this ahead of time? Yes. Assemble the gratin completely, cover, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before baking, and you may need to add 5-10 minutes to the covered baking time.
What are the best potatoes to use? Starchy potatoes like Russets create the creamiest texture, while waxy varieties like Yukon Golds hold their shape well. Both are excellent choices.
Can I use milk instead of heavy cream? Not recommended. Heavy cream is essential for a rich, stable sauce that won’t separate. For a lighter version, you can use half whole milk and half cream, but the result will be less luxurious.
Why is my gratin watery? This is often due to potatoes sliced too thickly, not baking long enough, or using a low-fat dairy. Ensure thin, even slices and a full, undisturbed baking and resting time.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in a 350°F (175°C) oven covered with foil until warmed through, or microwave single servings.
Common Mistakes to Avoid
- Uneven Potato Slices: Inconsistent thickness leads to uneven cooking. Use a mandoline for best results.
- Skipping the Cream Simmer: This step infuses the garlic flavor. Don’t just pour cold cream over the potatoes.
- Overcrowding Layers: Avoid stacking potatoes too high; two even layers are ideal for proper cooking.
- Not Letting it Rest: Serving immediately will result in a runny gratin. The resting period is crucial for the sauce to set.
- Using Pre-Shredded Cheese: These often contain anti-caking agents that can make the sauce grainy. Shred your cheese from a block for a smoother melt.
Conclusion
Mastering this Creamy Cheesy Potato Gratin is about embracing simple techniques: uniform slicing, patient layering, and allowing the dish to rest. It transforms humble ingredients into the ultimate comfort food centerpiece. With this detailed guide and tips to avoid pitfalls, you’re equipped to create a consistently perfect, decadent gratin that will impress at any table. Enjoy the process and the delicious, bubbly results.