Timeless Baked Potato Gratin

🕒 Prep: 20 min
🔥 Cook: 55 min
🍽 Serves: 6
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Timeless Baked Potato Gratin is a rich and savory dish that brings comfort to any meal. Its creamy layers and golden cheese crust make it a favorite for gatherings or a cozy night in. Plus, it's surprisingly easy to prepare!

Ingredients for Timeless Baked Potato Gratin

Russet potatoes are the stars here, chosen for their starchy quality that melts beautifully into the cream. Heavy cream adds a luxurious texture and depth to the dish, while Gruyere cheese provides a nutty, slightly sweet flavor that complements the potatoes perfectly. Parmesan cheese is used to create a golden, flavorful crust on top. The garlic infuses the cream with a subtle kick, and butter helps everything meld together smoothly. Salt, pepper, and nutmeg bring out the flavors, while fresh thyme adds a hint of earthiness.

Tips & Tricks

  • Use a mandoline for perfectly uniform potato slices; it makes a big difference in the final texture.
  • Don't skip the resting time after baking; it helps the gratin set and makes serving easier.
  • For an extra crispy top, broil the gratin for the last 2 minutes of cooking.

Serving Suggestions

This Baked Potato Gratin pairs beautifully with a roasted chicken or a juicy steak. For a lighter meal, serve it alongside a fresh green salad with a tangy vinaigrette to cut through the richness of the gratin. It also makes an excellent addition to any holiday feast or potluck.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, you can prepare it a day in advance. Simply cover and refrigerate, then bake it when you're ready to serve.
What can I use instead of Gruyere cheese?
Swiss cheese or a mild cheddar can be good substitutes if you don't have Gruyere on hand.

Timeless Baked Potato Gratin Recipe Walkthrough

First, preheat your oven to 375°F (190°C). This is crucial for getting that perfect golden top. Grease a 9x13-inch baking dish with a little butter to prevent sticking. Now, peel and slice your russet potatoes. If you have a mandoline, this is a great time to use it, as it ensures the slices are uniform, which helps them cook evenly.

Next, melt the butter in a saucepan over medium heat. Add the garlic and let it cook until it's fragrant but not browned, which takes about a minute. Pour in the heavy cream, and stir in the salt, pepper, and nutmeg. Let this mixture come to a gentle simmer, then remove it from the heat.

Layer half of your potato slices in the prepared dish. Pour half of the cream mixture over them, making sure every slice gets a little love. Sprinkle on half of the Gruyere and Parmesan cheeses, then repeat the layering process with the remaining potatoes, cream, and cheeses. Finally, sprinkle the fresh thyme on top.

Cover the dish tightly with aluminum foil and bake it for 30 minutes. This allows the potatoes to cook through and absorb the cream. After 30 minutes, remove the foil and bake for another 20-25 minutes. You'll know it's done when the top is golden brown and the cheese is bubbly. Let it cool slightly before serving to set the layers.

Why You'll Love This Recipe

  • Rich, creamy flavor with a crispy cheese topping.
  • Simple preparation with just a few ingredients.
  • Perfect for holidays or everyday dinners.
  • Uses pantry staples and fresh herbs for a gourmet touch.

Ingredients

2 lbs russet potatoes, thinly sliced
2 cups heavy cream
1 1/2 cups shredded Gruyere cheese
1/2 cup grated Parmesan cheese
1 clove garlic, minced
1/4 cup unsalted butter
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
1 tbsp chopped fresh thyme

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter.
2. Peel and thinly slice the potatoes, using a mandoline for uniformity.
3. In a saucepan, melt the butter over medium heat, then add minced garlic and sauté until fragrant.
4. Stir in heavy cream, salt, pepper, and nutmeg, bringing the mixture to a gentle simmer.
5. Layer half of the sliced potatoes in the prepared baking dish, pour over half of the cream mixture, and sprinkle with half of the Gruyere and Parmesan cheeses.
6. Repeat the layering with the remaining potatoes, cream, and cheeses.
7. Sprinkle the chopped fresh thyme over the top.
8. Cover the dish with aluminum foil and bake for 30 minutes.
9. Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and bubbly.
10. Allow to cool slightly before serving.

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