Description
This Cheesy Potato Gratin is a rich and creamy baked dish featuring thinly sliced russet potatoes layered and baked in a luscious mixture of Gruyère, Parmigiano-Reggiano, heavy cream, garlic, and fresh thyme. The gratin is perfectly seasoned, baked to a golden brown crust, and offers a comforting, cheesy flavor ideal for a hearty side dish or a special gathering.
Ingredients
Scale
Cheese and Cream Mixture
- 3 ounces finely grated Gruyère or comté cheese
- 2 ounces finely grated Parmigiano-Reggiano
- 2 cups heavy cream
- 2 medium cloves garlic, minced
- 1 tablespoon fresh thyme leaves, roughly chopped
- Kosher salt and black pepper, to taste
Potatoes
- 4 to 4 1/2 pounds russet potatoes, peeled and sliced 1/8-inch thick on a mandoline slicer (7 to 8 medium potatoes)
Other
- 2 tablespoons unsalted butter (for greasing the casserole dish)
Instructions
- Preheat and Prepare Cheese Mixture: Adjust the oven rack to the middle position and preheat the oven to 400 degrees Fahrenheit. In a large bowl, combine the grated Gruyère and Parmigiano-Reggiano cheeses. Transfer one-third of this cheese mixture to a separate bowl and set aside for topping later. To the remaining cheese mixture, add the heavy cream, minced garlic, and chopped fresh thyme. Season generously with kosher salt and black pepper, then mix well.
- Coat Potatoes: Add the thinly sliced potatoes to the cheese and cream mixture. Using your hands, toss the potatoes thoroughly to ensure every slice is completely coated. Carefully separate any slices that stick together so the cream mixture can coat each slice evenly.
- Prepare Baking Dish and Arrange Potatoes: Grease a 2-quart casserole dish with unsalted butter. Pick up handfuls of the coated potatoes, arranging them into neat vertical stacks with edges aligned. Place these stacks tightly packed into the casserole dish, working around the perimeter and inward. If necessary, slice and coat an extra potato to fill gaps for a snug fit.
- Add Excess Cream Mixture: Pour the remaining excess cream and cheese mixture evenly over the potatoes until it reaches about halfway up the sides of the baking dish. You may not need all the liquid.
- Bake Covered: Cover the casserole dish tightly with foil and bake in the preheated oven for 30 minutes. This initial baking helps the potatoes cook through evenly.
- Uncover and Continue Baking: Remove the foil carefully and continue baking for about 30 minutes more, or until the top becomes pale golden brown.
- Add Remaining Cheese and Finish Baking: Sprinkle the reserved cheese mixture evenly over the top of the gratin. Return the dish to the oven and bake for approximately 30 additional minutes until the top is deep golden brown and crisp.
- Rest and Serve: Remove the gratin from the oven and allow it to rest for a few minutes before serving to let it set and enhance the flavors.
Notes
- Use a mandoline slicer for uniform potato slices, about 1/8 inch thick, which ensures even cooking.
- The potatoes should be packed tightly in the casserole dish to help the gratin hold its shape when served.
- Adjust seasoning with salt and pepper according to taste before baking.
- Gruyère or comté cheese adds a nutty, flavorful richness, but you may substitute with similar melting cheeses if needed.
- Resting the gratin before serving improves texture and flavor melding.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Keywords: Cheesy Potato Gratin, Potato Gratin, Gruyère potatoes, baked potatoes, creamy potato casserole, French side dish, comfort food
