A traditional French side dish of thinly sliced potatoes baked in a creamy, cheesy sauce. A comforting and flavorful accompaniment to a variety of main dishes.
Prep 15 min · Cook 60 min · Serves 4-6
Ingredients
Potatoes1½–2 lb · 680–900 g(such as Russet or Yukon Gold, thinly sliced)
Heavy cream2 cups · 480 ml
Garlic2 cloves(minced)
Grated cheese1 cup · 100 g(such as Gruyère or Parmesan)
Salt1 tsp
Pepper½ tsp
Instructions
Preheat your oven to 350°F (180°C).
In a large mixing bowl, combine the sliced potatoes, minced garlic, salt, and pepper. Toss to coat the potatoes evenly.
Transfer the potato mixture to a greased baking dish. Pour the heavy cream over the top of the potatoes, making sure to cover them evenly.
Sprinkle the grated cheese over the top of the potatoes.
Cover the baking dish with foil and bake for 45 minutes.
Remove the foil and continue baking for an additional 15–20 minutes, until the potatoes are tender and the top is golden brown.
Serve hot, garnished with additional grated cheese if desired.
Everyone claims not to want seconds of the gratin, and everyone goes back for the crusty golden edges scraped from the corners of the dish. That's where the whole thing lives.
The Chef's Touch A delicious accompaniment to roasted chicken or pork. For a twist on the traditional recipe, add sliced leeks or onions to the potato mixture before baking. You can also use a mixture of different types of cheese for added flavor.
