Ingredients
2 pounds potatoes, peeled and thinly sliced
2 cups shredded cheese (Gruyère, cheddar, or a mix)
1 cup heavy cream
2 cloves garlic, minced
Salt and pepper, to taste
1 tablespoon butter (for greasing the dish)
1 tablespoon chopped fresh parsley or chives, for garnish
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Dish: Grease a 9×13-inch baking dish with butter.
Layer Potatoes: Arrange a layer of sliced potatoes in the bottom of the dish.
Season: Sprinkle minced garlic, salt, and pepper over the potatoes.
Add Cheese: Sprinkle a layer of shredded cheese on top.
Repeat Layers: Continue layering potatoes, garlic, seasoning, and cheese until all ingredients are used, finishing with a layer of cheese on top.
Add Cream: Pour the heavy cream evenly over the layered potatoes and cheese.
Bake Covered: Cover the dish with aluminum foil and bake for 45 minutes.
Bake Uncovered: Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crispy.
Garnish & Serve: Sprinkle chopped parsley or chives over the gratin before serving.
Variations & Tips
Add thinly sliced onions or leeks between layers for extra flavor.
Mix in cooked bacon bits or ham for a heartier dish.
For a lighter version, substitute half of the heavy cream with milk or use reduced-fat cheese.
Add a pinch of cayenne pepper or paprika between layers for a subtle kick.
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