Irresistibly Creamy Classic Potato Gratin You’ll Love Forever
This Classic Potato Gratin is a beloved comfort food with rich, creamy layers and a golden crust.
Equipment
- Oven
- Baking dish
- Mandoline Slicer
- Whisk
- Large bowl
Ingredients
For the Potatoes
- 4 large Russet Potatoes Peeled and sliced
- 2 tablespoons Unsalted Butter For greasing the dish
For the Cream Mixture
- 2 cups Heavy Cream Can substitute with half-and-half
- 1 cup Shredded White Cheddar Cheese Could use Gruyère
- 4 tablespoons Grated Parmesan Cheese For creamy mixture
- 3 cloves Garlic Minced, fresh is best
- 1 teaspoon Salt Adjust to taste
- 1 teaspoon Black Pepper Adjust to taste
For the Topping
- 1/2 cup Extra Parmesan Cheese For topping
- Fresh Chives Optional garnish
Instructions
Preparation Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish with 2 tablespoons of unsalted butter.
- Peel and slice Russet potatoes into thin rounds.
- In a large bowl, whisk together heavy cream, shredded cheddar, 4 tablespoons of Parmesan, and minced garlic.
- Toss the sliced potatoes in the creamy mixture and season generously with salt and black pepper.
- Layer the potato slices in the greased baking dish.
- Pour any leftover cream mixture over potato stacks and dot the top with remaining butter.
- Cover with foil and bake for 35-40 minutes.
- Remove foil, sprinkle with remaining Parmesan and bake uncovered for another 25-30 minutes.
- Broil on high for 1 minute for extra crunch. Watch closely to avoid burning.
- Let the gratin rest for 10 minutes before serving and garnish with fresh chives.
Notes
For an indulgent finish, drizzle a little extra cream before serving. You can make this gratin a day in advance and bake it directly from the fridge.