Cheesy potato gratin bake
Cheesy potato gratin bake
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 2 garlic, cloves, minced
- 1/4 teaspoon nutmeg, freshly grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 cup Gruyere cheese, grated
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter, softened, for greasing dish
Instructions
- 1
Preheat your oven to 375°F. Generously grease a 9x13 inch baking dish with the softened unsalted butter.
⏱️ 5 min•🌡️ 375°F - 2
In a large saucepan, combine the heavy cream, whole milk, minced garlic, grated nutmeg, salt, and freshly ground black pepper. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Do not boil. Remove from heat once simmering.
⏱️ 10 min - 3
Arrange approximately one-third of the thinly sliced potatoes in an even layer at the bottom of the prepared baking dish. Over this layer, sprinkle one-third of the grated Gruyere cheese and Parmesan cheese.
⏱️ 5 min - 4
Carefully pour about one-third of the warmed cream mixture evenly over the potato and cheese layer.
⏱️ 2 min - 5
Repeat step 3 and 4 two more times, creating three layers of potatoes, cheese, and cream mixture. Ensure the final layer is topped with the remaining cheese.
⏱️ 8 min - 6
Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 375°F - 7
Remove the foil and continue baking for another 25 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
⏱️ 30 min•🌡️ 375°F - 8
Carefully remove the gratin from the oven and let it rest for 10 to 15 minutes before serving. This allows the layers to set and makes for easier serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy potato gratin bake
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 2 garlic, cloves, minced
- 1/4 teaspoon nutmeg, freshly grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 cup Gruyere cheese, grated
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter, softened, for greasing dish
Instructions
- 1
Preheat your oven to 375°F. Generously grease a 9x13 inch baking dish with the softened unsalted butter.
⏱️ 5 min•🌡️ 375°F - 2
In a large saucepan, combine the heavy cream, whole milk, minced garlic, grated nutmeg, salt, and freshly ground black pepper. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Do not boil. Remove from heat once simmering.
⏱️ 10 min - 3
Arrange approximately one-third of the thinly sliced potatoes in an even layer at the bottom of the prepared baking dish. Over this layer, sprinkle one-third of the grated Gruyere cheese and Parmesan cheese.
⏱️ 5 min - 4
Carefully pour about one-third of the warmed cream mixture evenly over the potato and cheese layer.
⏱️ 2 min - 5
Repeat step 3 and 4 two more times, creating three layers of potatoes, cheese, and cream mixture. Ensure the final layer is topped with the remaining cheese.
⏱️ 8 min - 6
Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 375°F - 7
Remove the foil and continue baking for another 25 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
⏱️ 30 min•🌡️ 375°F - 8
Carefully remove the gratin from the oven and let it rest for 10 to 15 minutes before serving. This allows the layers to set and makes for easier serving.
⏱️ 15 min