Description
A rich and creamy potato gratin made with layers of russet potatoes, heavy cream, and Gruyère cheese.
Ingredients
Scale
- 2 to 3 large russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 3 cloves garlic, minced
- 1 cup grated Gruyère cheese
- 2 tablespoons unsalted butter (for greasing)
- Salt and pepper, to taste
- Fresh thyme (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish with butter.
- Wash, peel, and thinly slice the russet potatoes using a mandolin or sharp knife.
- In a bowl, whisk together heavy cream, minced garlic, salt, and pepper.
- Layer half of the potato slices in the greased dish. Pour half of the cream mixture over them and sprinkle with half of the Gruyère cheese. Repeat with remaining ingredients.
- Cover with aluminum foil and bake for 40 minutes. Remove foil and bake for an additional 20 minutes or until golden brown and bubbly.
- Let rest for about 10 minutes before serving.
Notes
- For added flavor, you can sprinkle fresh thyme between the layers.
- Ensure that the potatoes are cut evenly for uniform cooking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg