Potato Gratin is a classic comfort dish that combines creamy, cheesy goodness with perfectly tender potatoes. It's ideal for a cozy family dinner or a festive holiday meal, offering both simplicity and elegance in every bite.
Russet potatoes are the backbone of this dish, providing a starchy, creamy texture that absorbs the flavors beautifully. Heavy cream and whole milk create a luscious sauce that envelops the potatoes. A couple of garlic cloves add a subtle aromatic note that enhances the overall flavor profile. Gruyere cheese contributes a nutty, savory depth, while Parmesan cheese brings a salty, umami kick. A touch of unsalted butter helps prevent sticking and adds a rich finish. Seasoning with salt and pepper brings all these elements together.
This Potato Gratin pairs wonderfully with roast chicken or beef tenderloin. For a lighter option, serve it alongside a fresh green salad dressed with a sharp vinaigrette to contrast the rich, creamy potatoes.
First, set your oven to preheat at 375°F (190°C). This ensures a consistent cooking environment for your gratin. While the oven heats, peel the Russet potatoes and slice them thinly, about 1/8-inch, so they cook evenly and quickly.
Next, grab a medium saucepan and pour in the heavy cream and whole milk. Toss in the minced garlic and heat the mixture over medium heat until it just begins to simmer. This helps infuse the cream with garlic's subtle aroma.
While waiting for the cream to warm, butter your baking dish generously using the unsalted butter. This prevents the potatoes from sticking and adds a layer of flavor. Arrange the potato slices in the dish, slightly overlapping them like a deck of cards.
Once the cream mixture is ready, pour it evenly over the arranged potato slices. Ensure every slice is coated - this is key to achieving that creamy texture. Don't forget to season each layer with salt and pepper as you go.
Now, it's time to sprinkle the grated Gruyere and Parmesan cheese over the top. These cheeses will melt into a golden, delicious crust during baking.
Cover the dish with foil and place it in the oven for about 45 minutes. This initial covered baking helps cook the potatoes all the way through. Afterward, remove the foil and let it bake for another 15 minutes or until the top is beautifully golden and the potatoes are fork-tender.
Allow the gratin to cool for a few minutes before serving. This slight wait helps the dish set and makes it easier to serve.
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