Cheesy Potato Gratin

Cheesy Potato Gratin

from bakegrove.com
150 min

Cheesy Potato Gratin is more than just a side dish; it's an experience, a symphony of textures and flavors that captivates from the first glance to the last delicious bite. Imagine perfectly tender, thinly sliced potatoes, luxuriating in a rich, velvety cream sauce, all crowned with a golden-brown, bubbly layer of melted cheese. It’s the ultimate comfort food, a dish that transforms simple ingredients into something truly extraordinary, promising to be the highlight of any meal.

Ingredients

  • 3 lbsyukon gold or russet potatoes, peeled
  • 2 cupsheavy cream
  • 1 cupwhole milk
  • 4 clovesgarlic, minced
  • 1 tspdried thyme
  • ½ tspfreshly grated nutmeg
  • 1 ½ tspsea salt
  • ½ tspfreshly ground black pepper
  • 8 ozgruyere cheese, freshly grated
  • 4 ozfontina cheese, freshly grated (optional)
  • 4 ozsharp white cheddar cheese, freshly grated
  • 2 ozparmesan cheese, freshly grated
  • 2 tbspunsalted butter, softened
  • 1 clovegarlic, cut in half (optional, for dish)

Directions

  1. 1

    {'@type': 'HowToStep', 'text': 'Preheat oven to 375°F (190°C). Generously butter a 9x13-inch baking dish; optionally rub with a cut garlic clove for added aroma.'}

  2. 2

    {'@type': 'HowToStep', 'text': 'Peel potatoes and slice them uniformly thin (approx. 1/8-inch), ideally using a mandoline. Grate all cheeses, keeping Parmesan separate for the top layer.'}

  3. 3

    {'@type': 'HowToStep', 'text': 'In a medium saucepan, combine heavy cream, whole milk, minced garlic, thyme, nutmeg, salt, and pepper. Gently heat over medium-low until it just begins to simmer (5-7 minutes) to infuse flavors. Do not bring to a rolling boil.'}

  4. 4

    {'@type': 'HowToStep', 'text': 'Begin layering the gratin: Spread a thin layer of the warm cream mixture at the bottom of the prepared dish. Arrange a single, slightly overlapping layer of potato slices. Sprinkle generously with the grated Gruyere, Fontina, and sharp cheddar mixture, then drizzle with a portion of the cream mixture.'}

  5. 5

    {'@type': 'HowToStep', 'text': 'Repeat the layering process, alternating potatoes, cheese, and cream. Gently press down on each layer to compact the gratin and ensure potatoes are submerged. Aim for 4-5 layers.'}

  6. 6

    {'@type': 'HowToStep', 'text': 'For the top layer, arrange the final potato slices, pour any remaining cream evenly over them, and then sprinkle generously with the remaining cheese mixture, including all the Parmesan.'}

  7. 7

    {'@type': 'HowToStep', 'text': 'Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 60 minutes.'}

  8. 8

    {'@type': 'HowToStep', 'text': 'Remove the foil and continue baking uncovered for another 30-45 minutes, or until the top is deeply golden brown, bubbly, and the potatoes are fork-tender. To test, insert a thin knife into the center; it should slide in with little resistance. For extra crispiness, you can broil for the last 3-5 minutes, watching carefully to prevent burning.'}

  9. 9

    {'@type': 'HowToStep', 'text': 'Once baked, remove from the oven and let the Cheesy Potato Gratin rest, loosely covered with foil, for at least 15-30 minutes on a wire rack. This allows the sauce to set and flavors to meld for a more cohesive dish.'}

  10. 10

    {'@type': 'HowToStep', 'text': 'Garnish with fresh chopped parsley or chives, then scoop and serve your incredible Cheesy Potato Gratin. Enjoy!'}