Potato Gratin
User Reviews
4.4
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Prep Time
25 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 40 mins
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Servings
10 -12 servings
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Course
Side Dish
Potato Gratin
Description
Potato Gratin begins with thin, even slices of Yukon Gold potatoes arranged in a buttered baking dish. A herbal cream sauce is prepared by gently simmering heavy cream with shallots, garlic, sea salt, black pepper, and fresh thyme until the aromatics soften, then blending the mixture smooth. This infused cream is poured over the potatoes before baking under foil until tender. After the initial bake, a combination of grated Gruyere or sharp white cheddar and Parmesan cheese is added on top, then broiled briefly to form a golden, bubbling crust. The dish offers a tender interior with a flavorful, cheesy topping, balancing richness from the cream and cheese with subtle herbal notes.
This gratin is a versatile side that complements many main dishes, particularly roasted or grilled meats and vegetables. It can be served warm as part of a comforting dinner or holiday meal.
Using a mandoline for slicing ensures uniform potato thickness for even cooking. Draining the sliced potatoes after soaking prevents excess starchiness and browning. Be cautious with the blended hot cream to avoid burns. Baking covered allows the potatoes to cook through gently, while broiling uncovered at the end develops the cheese crust.
Ingredients
- 1 tablespoon butter room temperature, unsalted
- 2 ½ cups heavy cream
- 2 medium shallot quartered
- 4 cloves garlic smashed
- 1 tablespoon salt fine sea salt
- 1 teaspoon black pepper fresh ground
- 1 tablespoon thyme fresh
- 4 pounds potato Yukon gold variety
- 4 ounces gruyere cheese or sharp white cheddar cheese
- 1 ounce Parmesan Cheese shredded
Instructions
- Preheat oven to 350°F. Use the butter to coat the inside of a 13x9-inch baking dish. Set aside.
- In a saucepan, combine heavy cream, shallots, garlic, salt and pepper, and thyme. Bring to a gentle simmer and cook until shallot and garlic are softened, about 15 minutes. Transfer to a blender or stick blend until smooth. If using a traditional blender, be VERY careful as the mixture will be hot.
- While the cream mixture is cooking, slice potatoes using a mandolin to ⅛-inch thickness and transfer a bowl of water to get rid of excess starch and prevent browning. After all potatoes are sliced, drain sliced potatoes well.
- Take the sliced potatoes and shingle them across the bottom of the baking dish, filling in any gaps with smaller pieces of potato. Pour the blended cream mixture evenly over the potatoes.
- Cover with foil and bake for 50-60 minutes or until the potatoes are fork tender. Remove foil, top with grated cheeses and return to oven with oven rack closest to the broiler and broil for 5-10 minutes until the cheese is super melty and golden brown.
To prep ahead of time:
- The day before, assemble the dish and bake, covered with foil, for 50-60 minutes. Allow to cool and refrigerate overnight. When ready to serve, reheat in a 350°F oven, covered with foil, for 20 minutes or until hot, uncover, top with the cheeses and broil for 5-10 minutes.
User Reviews
Overall Rating
4.4
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