Description
A rich and creamy potato gratin casserole, perfect for weeknight dinners and special occasions, featuring layers of tender potatoes, heavy cream, and gooey cheese.
Ingredients
- 4 large potatoes, thinly sliced
- 1 cup heavy cream
- 1 cup milk
- 2 cups shredded cheese (mix of cheddar and Gruyère)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Butter for greasing the dish
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Grease your baking dish with butter to prevent sticking.
- In a large mixing bowl, combine heavy cream, milk, minced garlic, salt, and pepper.
- Layer half of the sliced potatoes in the prepared baking dish.
- Pour half of the cream mixture over the potatoes, followed by half of the cheese.
- Repeat these layers with the remaining potatoes, cream mixture, and cheese.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
- Let the gratin cool slightly before serving. If desired, garnish with fresh herbs.
Notes
For a creamier dish, consider increasing the amount of heavy cream slightly. Use a mandoline for consistent potato slices.
