Description
A rich and creamy potato gratin that is the ultimate comfort dish, perfect for any occasion.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons unsalted butter, for greasing the baking dish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with the butter.
- In a large mixing bowl, combine the heavy cream, whole milk, minced garlic, salt, black pepper, and nutmeg. Whisk until well combined.
- Layer half of the sliced potatoes in the prepared baking dish, overlapping them slightly. Pour half of the cream mixture over the potatoes, then sprinkle with half of the cheddar cheese and half of the Parmesan cheese.
- Repeat the layering process with the remaining potatoes, cream mixture, and cheeses.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Let the gratin cool for about 10 minutes before serving. Garnish with chopped parsley.
Notes
- For a lighter version, substitute half of the heavy cream with low-fat milk.
- Add cooked bacon or sautéed onions between the layers for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg