Potato Gratin layers thin potato slices in garlicky cream gruyere cheese, bakes tender crusty French side perfection. Mandoline even slices soak 350°F 1 hour melds rich no stir mess. Holiday roast beef star, make-ahead luxury warms ahead.
Creamy Potato Gratin Recipe
Thin potato slices cream gruyere baked crusty. Rich French side, ready 75 minutes.
Ingredients
Equipment
Method
- Peel 2 ½ lb Yukon potatoes. Mandoline slice 1/8-inch thin even rounds. Bowl cold water soak 10 minutes rinse starch pat paper towels dry stack ready.
- Halve 2 garlic cloves rub cut sides 2-quart baking dish inside flavor coat. Bottom layer potatoes even single. Pour ½ cup cream sprinkle ½ cup gruyere ¼ tsp salt pinch pepper nutmeg.
- Repeat potato cream cheese layers 3-4 times press spoon down even. Top final cream cheese thick. Foil tent baking dish 350°F 50 minutes tender knife slides center easy.
- Foil off bake 10 minutes bubbly. Broil high 2-3 minutes golden crust watch no burn. Rest 10 minutes slices hold clean cut.
Notes
- 1/8-inch mandoline thin slices cook even soak cream no raw thick centers; Yukon starch holds shape creamy not gum. Soak rinse starch prevents gray mush layers.
- Garlic rub dish infuses walls no chunks; cream heavy fat carries cheese melts smooth. Layer press down air pockets even soak no dry spots. Foil tent steams tender through.
- Gruyere nutty melts perfect crust; sub cheddar sharp emmentaler mild. Nutmeg pinch warms cream secret French touch. Test knife center drops easy potatoes fork tender.
- Make ahead assemble bake fridge 2 days 350°F 25 minutes revives crust. Half-half sub lighter less rich. Thyme sprigs layer aroma lift parsley post green.
