Indulge in the rich and creamy delight of Baked Potato Gratin, a classic dish that brings warmth and comfort to your table. This decadent recipe features thinly sliced potatoes layered with a luscious cheese sauce, topped with crispy golden breadcrumbs. Perfect as a side dish for special occasions or a cozy weeknight dinner, this gratin is sure to impress family and friends alike. With its buttery flavor and creamy texture, it’s the ultimate comfort food that’s easy to prepare and simply irresistible.
Ingredients
For the Gratin:
- 2 pounds of russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups shredded Gruyère cheese (or a mix of Gruyère and cheddar)
- ½ cup grated Parmesan cheese
For the Topping:
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh parsley (for garnish, optional)
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). - Prepare the Cream Mixture:
In a medium saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, thyme, salt, and pepper. Heat until just simmering, stirring occasionally. Remove from heat. - Layer the Potatoes:
In a greased 9×13-inch baking dish, arrange half of the sliced potatoes in an even layer. Pour half of the cream mixture over the potatoes, then sprinkle one cup of the Gruyère cheese evenly on top. - Repeat the Layers:
Add the remaining potato slices on top of the cheese layer, then pour the remaining cream mixture over them. Top with the remaining Gruyère cheese and the grated Parmesan. - Prepare the Topping:
In a small bowl, combine the panko breadcrumbs with the melted butter. Mix until the breadcrumbs are evenly coated. Sprinkle the breadcrumb mixture evenly over the cheese layer. - Bake the Gratin:
Cover the baking dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 30 minutes, or until the top is golden brown and crispy, and the potatoes are tender when pierced with a fork. - Let it Rest:
Once baked, remove the gratin from the oven and let it sit for 10-15 minutes before serving. This will allow the layers to set and make it easier to slice. - Garnish and Serve:
If desired, sprinkle with fresh parsley before serving. Enjoy this creamy, cheesy Baked Potato Gratin as a delicious side dish or a hearty main course!