Ingredients
- 2 pounds (about 5 medium) Yukon Gold or Russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic, minced
- 1½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg (optional, for warmth)
- 1½ cups shredded Gruyère cheese
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, for greasing the dish
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish. - Prepare Cream Mixture:
In a medium saucepan, combine the heavy cream, milk, garlic, salt, pepper, and nutmeg. Heat over medium heat until just simmering. Do not boil. Remove from heat. - Layer the Potatoes:
Arrange ⅓ of the sliced potatoes evenly in the prepared baking dish. Sprinkle ⅓ of the Gruyère and cheddar cheese over the potatoes. Repeat for two more layers, finishing with the cheese. - Add Cream:
Slowly pour the warm cream mixture over the potatoes, ensuring it’s evenly distributed. - Top with Parmesan:
Sprinkle the Parmesan cheese evenly over the top layer. - Bake:
Cover the dish loosely with aluminum foil and bake for 40 minutes. Then, remove the foil and bake uncovered for another 25–30 minutes, or until the top is golden brown and bubbly, and the potatoes are fork-tender. - Rest and Serve:
Allow the gratin to rest for 10–15 minutes before serving. This helps it set and enhances flavor.
Optional: Garnish with chopped chives or parsley for a fresh pop of color.
Let me know if you’d like a variation, like adding caramelized onions or bacon!