Gratin Potatoes
A creamy and cheesy French dish made with layers of thinly sliced starchy potatoes, rich cream, garlic, and melted cheese, baked until golden and bubbly.
Ingredients
Cream Mixture
- 1.5 cups cream, full fat Note 1
- 2 cloves garlic, minced
- 30 g unsalted butter, melted 2 tbsp
Potatoes
- 1.25 kg starchy potatoes, Russet, Sebago, or Maris Piper Note 2
- 1 tsp salt
- 0.25 tsp pepper
Cheese & Herbs
- 2.5 cups gruyere cheese, freshly grated or colby, cheddar, havarti, or tasty (Note 3)
- 2 tsp thyme leaves, fresh optional but highly recommended
Instructions
Preparation
- Place melted butter, cream, and minced garlic in a jug. Mix them together until well combined.
- Set your oven to 180°C/350°F.
- Peel the potatoes and slice them thinly, about 1/8"/3 mm thick.
Layering
- In a baking dish, spread 1/3 of the sliced potatoes. Pour over 1/3 of the cream mixture, then sprinkle with 1/3 of the salt, pepper, and thyme. Top with 3/4 cup of grated cheese.
- Repeat the layering process for the second and third layers, but do not add cheese on the top layer yet.
Baking
- Cover the baking dish with a lid or foil and bake for 1 hour and 15 minutes, or until the potatoes are soft to the knife test.
- Remove the cover, sprinkle the remaining cheese on top, and bake for an additional 10 to 15 minutes until golden and bubbly.
- Let it stand for about 5 minutes before serving.
Notes
Ensure you slice the potatoes evenly for uniform cooking. Using freshly grated cheese leads to better melting and flavor compared to pre-packaged cheese. For an aromatic twist, try adding a pinch of nutmeg to the cream mixture. If you have leftovers, allow the gratin potatoes to cool completely, then cover and store them in the refrigerator for up to three days.