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Potato Gratin
Created by: Howcan Team
Ingredients
- 2 pounds of Yukon Gold potatoes, peeled and thinly sliced
- 2 cups of heavy cream
- 2 cloves of garlic, minced
- 1 cup of grated Gruyere cheese
- 1/2 cup of grated Parmesan cheese
- 2 tablespoons of unsalted butter
- 1 teaspoon of fresh thyme leaves
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a saucepan, combine 2 cups of heavy cream, 2 cloves of minced garlic, and 1 teaspoon of fresh thyme leaves. Heat over medium heat until it just begins to simmer, then remove from heat and let it infuse for 10 minutes.
- Grease a 9x13 inch baking dish with 1 tablespoon of unsalted butter.
- Arrange a layer of thinly sliced potatoes in the bottom of the baking dish, then season with salt and pepper. Sprinkle with 1/3 cup of grated Gruyere cheese and 1/4 cup of grated Parmesan cheese. Repeat the layers, finishing with a layer of cheese on top.
- Pour the infused cream mixture over the potatoes, making sure to cover them evenly.
- Dot the top with 1 tablespoon of unsalted butter, then cover the dish with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
- Let the potato gratin rest for 10 minutes before serving. Enjoy!
Potato Gratin, also known as Gratin Dauphinois, originated in the Dauphiné region of France. This classic French dish features thinly sliced potatoes layered with cream, garlic, and cheese, then baked to golden perfection. Renowned chefs like Julia Child and Alain Ducasse have popularized this indulgent comfort food, making it a staple in French cuisine. Today, the best versions of this dish can be found in traditional French bistros and fine dining restaurants, particularly in the Dauphiné region. The key to a perfect Potato Gratin lies in the balance of creamy, tender potatoes and a rich, flavorful sauce. For a twist, some chefs add a sprinkle of nutmeg or Gruyère cheese for an extra layer of depth.
80 min
6
320 calories
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