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Thin potato slices cream gruyere baked crusty.

Creamy Potato Gratin Recipe

Thin potato slices cream gruyere baked crusty. Rich French side, ready 75 minutes.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Side Dish
Cuisine: French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ lb Yukon gold potatoes
  • 2 cups heavy cream
  • 2 cups grated gruyere cheese
  • 2 garlic cloves
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp nutmeg

Equipment

  • Mandoline slicer
  • Chef’s knife
  • 2-quart baking dish
  • Garlic clove
  • Measuring cups

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.