Cheesy Potato Gratin Bake
Cheesy Potato Gratin Bake
Ingredients
For the Gratin
- 2 1/2 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 1/2 cups Gruyere cheese, grated
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter, melted, plus more for greasing
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon ground nutmeg
- 1 teaspoon fresh thyme leaves, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, combine the heavy cream, minced garlic, salt, black pepper, and ground nutmeg. Whisk until well combined. Stir in the chopped fresh thyme leaves.
⏱️ 5 min
- 3
Arrange one-third of the thinly sliced potatoes in an even layer in the bottom of the prepared baking dish. Overlap them slightly if necessary. Pour one-third of the cream mixture evenly over the potatoes.
⏱️ 5 min
- 4
Sprinkle one-third of the grated Gruyere cheese over the potato layer. Repeat this layering process two more times, ending with a final layer of potatoes, cream, and Gruyere cheese.
⏱️ 5 min
- 5
Sprinkle the grated Parmesan cheese evenly over the top layer of Gruyere. Drizzle the melted unsalted butter over the entire gratin.
⏱️ 3 min
- 6
Cover the baking dish tightly with aluminum foil. Bake for 35 minutes, allowing the potatoes to soften and absorb the cream.
⏱️ 35 min•🌡️ 375
- 7
Remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
⏱️ 25 min•🌡️ 375
- 8
Once baked, remove the gratin from the oven and let it rest for 10-15 minutes before serving. This allows the gratin to set and makes for easier serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Potato Gratin Bake
Ingredients
For the Gratin
- 2 1/2 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 1/2 cups Gruyere cheese, grated
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter, melted, plus more for greasing
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon ground nutmeg
- 1 teaspoon fresh thyme leaves, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, combine the heavy cream, minced garlic, salt, black pepper, and ground nutmeg. Whisk until well combined. Stir in the chopped fresh thyme leaves.
⏱️ 5 min - 3
Arrange one-third of the thinly sliced potatoes in an even layer in the bottom of the prepared baking dish. Overlap them slightly if necessary. Pour one-third of the cream mixture evenly over the potatoes.
⏱️ 5 min - 4
Sprinkle one-third of the grated Gruyere cheese over the potato layer. Repeat this layering process two more times, ending with a final layer of potatoes, cream, and Gruyere cheese.
⏱️ 5 min - 5
Sprinkle the grated Parmesan cheese evenly over the top layer of Gruyere. Drizzle the melted unsalted butter over the entire gratin.
⏱️ 3 min - 6
Cover the baking dish tightly with aluminum foil. Bake for 35 minutes, allowing the potatoes to soften and absorb the cream.
⏱️ 35 min•🌡️ 375 - 7
Remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
⏱️ 25 min•🌡️ 375 - 8
Once baked, remove the gratin from the oven and let it rest for 10-15 minutes before serving. This allows the gratin to set and makes for easier serving.
⏱️ 15 min