Crispy Potato Gratin with Parmesan & Gruyere
Ingredients:
- 2 pounds Yukon Gold potatoes, thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 1/2 cups Gruyere cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter, softened
- Salt and freshly ground black pepper to taste
- 1 teaspoon fresh thyme leaves (optional)
Directions:
1. Preheat oven to 375°F (190°C). Butter a 9x13 inch baking dish.
2. In a saucepan, combine heavy cream, whole milk, and minced garlic. Heat gently over medium heat until warm but not boiling.
3. Layer half of the sliced potatoes in the prepared dish, seasoning with salt, pepper, and a sprinkle of thyme if using.
4. Sprinkle half of the Gruyere and Parmesan cheeses over the potatoes.
5. Repeat layering with the remaining potatoes, seasoning, and cheeses.
6. Pour the warm cream mixture evenly over the potatoes.
7. Dot the top with small pieces of softened butter.
8. Cover with foil and bake for 40 minutes.
9. Remove foil and bake an additional 25-30 minutes until the top is golden brown and crisp, and the potatoes are tender when pierced with a fork.
10. Let the gratin rest for 10 minutes before serving.
Prep Time: 20 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes
Kcal: 350 kcal | Servings: 6 servings
Tips:
Use a mandoline to slice potatoes evenly for consistent cooking.
Let the gratin rest after baking to allow flavors to meld and the dish to set for easier serving.