Description
This Traditional Potato Gratin recipe is a creamy and cheesy side dish made with layers of thinly sliced Yukon Gold potatoes, Gruyère cheese, and garlic-infused cream. It’s perfect for holidays, dinner parties, or cozy family meals. Ideal comfort food that pairs beautifully with roasts or veggies. A classic French gratin dauphinois you’ll love.
Ingredients
2.5 pounds Yukon Gold potatoes
1 1/2 cups heavy cream
1/2 cup whole milk
2 tablespoons unsalted butter
2 cloves garlic, minced
1 1/2 cups shredded Gruyère cheese
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme leaves (optional)
Instructions
1. Preheat your oven to 375°F (190°C). Lightly butter a baking dish.
2. Peel the potatoes and slice them thinly and evenly using a mandoline or sharp knife.
3. In a saucepan, combine the cream, milk, garlic, salt, pepper, and thyme. Heat gently over medium heat until just warm and fragrant. Do not boil.
4. Arrange a layer of potatoes in the baking dish, pour some cream mixture over, then sprinkle with cheese. Repeat the layers until all ingredients are used.
5. Dot the top with butter. Cover the dish loosely with foil.
6. Bake for 45 minutes covered. Then remove foil and bake another 20–30 minutes until golden and bubbling.
7. Let rest for 10–15 minutes before serving for the flavors to settle.
Notes
Use Yukon Gold potatoes for their perfect balance of starch and moisture.
Gruyère gives this gratin its classic nutty, rich flavor, but feel free to mix in cheddar or Parmesan.
To make ahead, assemble the dish up to a day before and refrigerate. Bake just before serving.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 2g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg