★Ingredients
2 pounds potatoes (Yukon Gold or Russet), thinly sliced
1 cup whole milk
2 cups heavy cream
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon nutmeg (optional)
2 cups grated Gruyère cheese (or a mix of Gruyère and Parmesan)
2 tablespoons unsalted butter, cut into small pieces
Fresh thyme or chives for garnish (optional)
One cup of milk turns into whipped cream.
★Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Prepare Cream Mixture:
- In a saucepan, combine the heavy cream, whole milk, minced garlic, salt, pepper, and nutmeg (if using). Heat over medium heat until it starts to simmer. Remove from heat.
- Layer Potatoes:
- Arrange half of the sliced potatoes in the prepared baking dish, overlapping them slightly. Pour half of the cream mixture over the potatoes and sprinkle with half of the grated cheese.
- Repeat Layers:
- Add the remaining potatoes in another layer. Pour the remaining cream mixture over the top and sprinkle with the remaining cheese. Dot the top with the small pieces of butter.
- Bake:
- Cover the dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Garnish and Serve:
- Let the gratin sit for about 10 minutes before serving to allow it to set. Garnish with fresh thyme or chives, if desired.
Enjoy!