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90m

Best Potato Gratin

Author:

tagesrezept

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10M

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Best Potato Gratin

Name: Best Potato Gratin
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Cuisine: European
Ingredients: 1 kg Potato (preferably starchy potatoes like Russet or Yukon Gold, peeled and thinly sliced); 2 tbsp Butter (for greasing the baking dish and flavor); 1 tsp Salt (or to taste); 0.5 tsp Black Pepper (freshly ground, or to taste); 3 cloves Garlic (minced); 1 cup Milk (whole milk recommended); 1 cup Heavy Cream; 1 cup Cheese (grated, such as Gruyere, cheddar, or a blend); 2 tbsp Fresh Parsley (chopped, for garnish)

This recipe guides you through making a deliciously creamy and cheesy potato gratin, a perfect comfort food side dish or main course. Thinly sliced potatoes are layered with a rich mixture of milk, cream, garlic, salt, and pepper, then baked to golden perfection with a topping of melted cheese and fresh parsley. It's an easy-to-make dish that's sure to be a crowd-pleaser.

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#foodlover

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#main course

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#baked

Thinly Sliced Potatoes

Recipe Information

30m

Prep Time

Cook Time

1h 30m

Total Time

Servings

Medium

European

English

Nutrition (per serving)

500

Calories

18g

Protein

45g

Carbs

35g

Fat

Layering the Gratin

Ingredients

Potato
(preferably starchy potatoes like Russet or Yukon Gold, peeled and thinly sliced)
1 kg
Butter
(for greasing the baking dish and flavor)
2 tbsp
Salt
(or to taste)
1 tsp
Black Pepper
(freshly ground, or to taste)
0.5 tsp
Garlic
(minced)
3 cloves
Milk
(whole milk recommended)
1 cup
Heavy Cream
1 cup
Cheese
(grated, such as Gruyere, cheddar, or a blend)
1 cup
Fresh Parsley
(chopped, for garnish)
2 tbsp

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Golden Baked Perfection

Instructions

0/5 completed

1
Preheat your oven to 2000C (4000F). Prepare the potatoes by peeling and thinly slicing them, preferably using a mandoline for even thickness. Mince the garlic.
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15m
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Preheat your oven to 2000C (4000F). Prepare the potatoes by peeling and thinly slicing them, preferably using a mandoline for even thickness. Mince the garlic.
15m
Slicing potatoes thinly and uniformly ensures even cooking and a tender texture.
2
In a medium bowl, whisk together the milk, heavy cream, minced garlic, salt, and black pepper. Stir well to combine all ingredients.
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5m
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In a medium bowl, whisk together the milk, heavy cream, minced garlic, salt, and black pepper. Stir well to combine all ingredients.
5m
Taste the cream mixture before adding potatoes to adjust seasoning as needed.
3
Grease a large baking dish with butter. Arrange a single layer of sliced potatoes at the bottom, slightly overlapping. Pour a portion of the cream mixture over the potatoes, then sprinkle with some grated cheese. Repeat the layering process until all potatoes and cream mixture are used, finishing with a generous layer of cheese on top.
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10m
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Grease a large baking dish with butter. Arrange a single layer of sliced potatoes at the bottom, slightly overlapping. Pour a portion of the cream mixture over the potatoes, then sprinkle with some grated cheese. Repeat the layering process until all potatoes and cream mixture are used, finishing with a generous layer of cheese on top.
10m
Ensure each layer of potatoes gets a good coating of the cream mixture for maximum flavor and moisture.
4
Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and continue baking for another 30-40 minutes, or until the top is golden brown, bubbly, and the potatoes are fork-tender.
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1h
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Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and continue baking for another 30-40 minutes, or until the top is golden brown, bubbly, and the potatoes are fork-tender.
1h
If the top browns too quickly, cover it loosely with foil again. Let the gratin rest for 5-10 minutes after baking before serving.
5
Garnish with fresh chopped parsley before serving hot.
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2m
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Garnish with fresh chopped parsley before serving hot.
2m
Parsley adds a fresh, herbaceous note that brightens the rich flavors of the gratin.