Creamy Cheesy Garlic Potatoes Gratin (Print Version)

Cheesy Garlic Potatoes Gratin is a comforting side dish. Layers of tender potatoes, rich garlic cream, and bubbly cheese make this gratin a family favorite.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 80 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 2.5 lbs Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
02 - 2 cups heavy cream

→ Flavor Boosters

03 - 4-5 cloves garlic, minced
04 - 2 tablespoons unsalted butter
05 - 1/4 teaspoon freshly grated nutmeg
06 - 1 teaspoon salt, plus more for seasoning layers
07 - 1/2 teaspoon freshly ground black pepper, plus more for seasoning layers

→ Cheese Layer

08 - 1.5 cups Gruyere cheese, freshly grated, divided
09 - 1/2 cup Parmesan cheese, freshly grated, divided

→ Finishing Touches

10 - Fresh parsley or chives, chopped (for garnish, optional)

# Instructions:

01 - First things first, peel those potatoes! I always grab a big bowl of water to drop the sliced potatoes into as I go; it keeps them from turning brown. For this gratin, I aim for slices about 1/8-inch thick—a mandoline makes this super easy, but a sharp knife works too, just be careful! While I’m doing that, my kitchen starts smelling like garlic as I mince a good amount. I sometimes get a little messy with potato peels everywhere, but that’s just part of the fun, right?
02 - In a saucepan, I melt some butter over medium heat. Then, I add that minced garlic and let it get fragrant for about a minute—don't let it brown, or it'll taste bitter! Pour in the heavy cream, a pinch of nutmeg, salt, and pepper. Let it gently simmer for about 5 minutes, just enough for the garlic to really infuse the cream. This step is crucial for the depth of flavor, and honestly, the smell alone is enough to make my tummy rumble.
03 - Now for the fun part! I butter my gratin dish generously; I once forgot this and had a sticky mess, oops. I arrange a single layer of potato slices, slightly overlapping, at the bottom. Then, I ladle some of that glorious garlic cream over the potatoes, making sure every slice gets coated. Next comes a sprinkle of Gruyere and Parmesan. I repeat these layers until all the potatoes are used, usually about 3-4 layers. It's a bit like building a delicious potato tower!
04 - Once my gratin dish is piled high, I cover it loosely with aluminum foil. This helps the potatoes steam and get tender without the cheese browning too fast. Into a preheated 375°F (190°C) oven it goes for about 30-35 minutes. I always set a timer, but I'm also peeking through the oven door, watching for that gentle bubbling. This stage is where the potatoes start to soften beautifully.
05 - After that initial bake, I carefully remove the foil. Now it's time for the cheese to get beautifully golden and bubbly! I pop it back into the oven, uncovered, for another 20-25 minutes, or until the top is a deep golden brown and the potatoes are fork-tender. This is where the magic happens, and the aromas really intensify, filling the whole house with cheesy goodness.
06 - Patience is a virtue, especially with this gratin. I know it’s tempting to dig in right away, but letting it rest for about 10-15 minutes after it comes out of the oven allows the sauce to set and the flavors to meld perfectly. Trust me, it makes a difference. Then, I just scoop out generous portions and watch everyone's happy faces. The aroma alone is a reward!

# Notes:

01 - Always slice your potatoes evenly; it ensures they cook at the same rate.
02 - Don't boil your cream too vigorously; a gentle simmer is key to infusing flavor without scorching.
03 - Season every layer of your gratin, not just the cream. It makes a huge difference in the final taste.
04 - A sprinkle of fresh chives or parsley right before serving adds a lovely fresh pop.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - saucepan
03 - sharp knife or mandoline
04 - whisk

# Nutrition (Per Serving):

Calories: 350-400
Total Fat: 25-30g
Total Carbohydrate: 25-30g
Protein: 10-12g

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