Here’s a classic potato gratin recipe that’s perfect for dinner. It’s creamy, cheesy, and has a golden crispy top!
Potato Gratin (Gratin Dauphinois)
Ingredients:
• 2 lbs (900g) potatoes (Yukon Gold or Russet)
• 2 cups (500ml) heavy cream (or half-and-half)
• 1 cup (100g) Gruyère or Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp nutmeg (optional)
• 1 tbsp butter (for greasing the dish)
Instructions:
1. Preheat the oven to 375°F (190°C). Butter a baking dish (9×13-inch).
2. Slice the potatoes thinly (about 1/8-inch thick). You can use a mandoline for even slices.
3. Prepare the cream mixture: In a saucepan, heat the heavy cream with garlic, salt, pepper, and nutmeg (if using). Do not boil—just warm it up.
4. Layer the potatoes: Arrange half of the potato slices in the dish, slightly overlapping. Pour half of the warm cream mixture over them. Sprinkle with half of the cheese. Repeat with the remaining potatoes, cream, and cheese.
5. Bake: Cover with foil and bake for 45 minutes. Remove the foil and bake for another 15–20 minutes until golden brown and bubbly.
6. Rest & Serve: Let it rest for 5–10 minutes before serving. Enjoy with a side of salad or roasted meat!
Would you like a variation, such as adding ham, bacon, or another vegetable?