Creamy Potato Gratin is what mashed potatoes dream they could be. Seriously! The rich savory cream sauce, the tender potatoes, the delicate spices… it tastes like mashed potatoes taken to whole new heights! With the smoky, melty Gruyère cheese baked to a bubbly golden brown on top, Creamy Potato Gratin is a true luxury of a side dish. You might wonder why it isn’t the main course!
Ingredients
- 1 1/2 cups heavy cream
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter, melted
- 2 1/2 pounds starchy potatoes, such as russet
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons fresh thyme leaves, optional
- 2 1/2 cups Gruyère cheese, freshly grated
- fresh herbs, optional, such as parsley, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a bowl with a spout or large measuring cup, add the heavy cream, the garlic, and the melted butter and mix until combined.
Step 3 –Peel the potatoes.
Step 4 –Using a mandoline or sharp knife, slice the potatoes to 1/8-inch thickness.
Step 5 –Spread 1/3 of the potato slices in a 9×13-inch baking dish.
Step 6 –Pour 1/3 of the cream mixture over the potato layer.
Step 7 –Sprinkle the cream layer with 1/3 of the salt, 1/3 of the pepper, and 1/3 of the thyme.
Step 8 –Sprinkle 3/4 cup of the cheese over the cream layer.
Step 9 –Repeat the layers once, starting with the potatoes and ending with the cheese.
Step 10 –Repeat the layers again, starting with the remaining potatoes but not yet adding the remaining cheese.
Step 11 –Cover the baking dish with a lid or with foil and bake until the potatoes are cooked through, about 1 hour 15 minutes-1 hour 30 minutes.
Step 12 –Uncover the dish and sprinkle the remaining cheese on top.
Step 13 –Bake until the cheese is golden and bubbly, about 10-15 minutes.
Step 14 –Let the gratin stand for 5 minutes.
Step 15 –Serve garnished with the fresh herbs.
