If you're looking for a comforting, cheesy dish that’s perfect for any gathering or cozy night in, look no further than this Traditional Potato Gratin. With layers of tender potatoes, creamy sauce, and a golden, bubbly cheese crust, this recipe is a classic favorite that always hits the spot.
Russet potatoes are the star here, thanks to their high starch content that creates a creamy texture. Heavy cream and whole milk are combined to make a rich, smooth sauce that coats the potatoes perfectly. Garlic adds a subtle depth of flavor, while salt and black pepper enhance the overall taste. Gruyère cheese melts wonderfully and adds a nutty, savory note. A bit of unsalted butter helps brown the top, and fresh thyme imparts a hint of earthiness.
This Potato Gratin pairs beautifully with roasted meats like chicken or lamb. A crisp green salad with a tangy vinaigrette can also balance out the richness of the gratin, making for a well-rounded meal.
Start by preheating your oven to 375°F. While it's warming up, grab a peeler and get those Russet potatoes peeled and thinly sliced — aim for about 1/8 inch thick slices. This ensures even cooking. Next, in a saucepan, gently heat the heavy cream, milk, garlic, salt, and pepper together. You want it warm, but take care not to let it boil.
Lightly grease a baking dish with butter. Then, layer half of your sliced potatoes in the dish, letting them overlap slightly. Pour half of your warmed cream mixture over the potatoes, sprinkle 1 cup of Gruyère cheese on top, and add some thyme leaves. Repeat with another layer of potatoes and pour over the remaining cream mixture. Finish by topping with the rest of the Gruyère cheese, additional thyme, and the remaining bits of butter.
Cover the dish with foil and pop it into the oven for 45 minutes. After that, remove the foil and let it bake for another 15 minutes until the top is beautifully golden and bubbly. Once done, let it cool for a few minutes before serving.
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