Description
A rich and creamy Cheesy Garlic Potatoes Gratin that delivers comfort and flavor in every bite.
Ingredients
Scale
- 900 g Yukon gold potatoes, thinly sliced
- 480 ml heavy cream
- 240 ml whole milk
- 225 g shredded cheddar cheese
- 50 g grated Parmesan cheese
- 28 g unsalted butter
- 3 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon ground nutmeg
Instructions
- Preheat oven to 190°C. Grease a ceramic or glass baking dish with a portion of the butter.
- In a saucepan over medium heat, combine heavy cream, whole milk, minced garlic, salt, black pepper, and nutmeg. Warm gently, stirring occasionally, until mixture is heated through but not boiling.
- Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the warm cream mixture evenly over the potatoes.
- Sprinkle half of the shredded cheddar and grated Parmesan evenly over the potatoes.
- Top with the remaining sliced potatoes, pour over the rest of the cream mixture, and finish with the remaining cheddar and Parmesan cheese.
- Dot the surface with the remaining butter. Cover the dish tightly with aluminum foil.
- Bake in the preheated oven for 40 minutes.
- Remove the foil and continue baking for an additional 20 minutes, or until the surface is golden brown and bubbling.
- Allow the gratin to cool for several minutes before portioning and serving.
Notes
- Feel free to add herbs such as thyme or rosemary for extra flavor.
- This dish can be prepared a day in advance; just reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of dish
- Calories: 588
- Sugar: 2g
- Sodium: 575mg
- Fat: 46g
- Saturated Fat: 25g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 100mg