Ingredients
Scale
- 2 lbs Yukon Gold potatoes, thinly sliced
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1/4 cup butter, melted
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Butter a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the melted butter, minced garlic, salt, and pepper. Add the thinly sliced potatoes and toss gently to coat them evenly with the garlic butter mixture.
- Step 3: Layer half of the potatoes in the prepared baking dish. Pour half of the heavy cream and milk mixture over the potatoes. Sprinkle half of the Gruyere and Parmesan cheese over the cream.
- Step 4: Repeat layering with the remaining potatoes, cream mixture, and cheeses. Ensure the top layer is covered with cheese.
- Step 5: Bake for 45-60 minutes, or until the potatoes are tender and the top is golden brown and bubbly. If the top browns too quickly, loosely cover with foil.
- Step 6: Let the gratin rest for 10-15 minutes before serving. This allows it to set and makes it easier to serve.
Notes
- Leftovers store beautifully in the fridge for up to 3 days; simply reheat individual portions in the microwave or oven for a quick and easy weeknight meal.
- For perfectly reheated gratin, add a splash of milk or cream before reheating to prevent dryness and maintain that creamy texture.
- Serve this cheesy garlic potato gratin alongside roasted chicken or a simple green salad for a complete and satisfying meal.
- To achieve extra crispy edges, consider broiling the gratin for the last 2-3 minutes of baking time, keeping a close eye to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American