Ingredients
Scale
- 4 large russet potatoes, thinly sliced
- 2 cups heavy cream
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish with butter.
- Arrange thin slices of potatoes in overlapping layers in the dish.
- In a saucepan, heat heavy cream with garlic, salt, and pepper. Pour over potatoes.
- Sprinkle with shredded Gruyere and Parmesan cheese.
- Cover with foil and bake for 45 minutes.
- Remove foil, increase oven temperature to 425°F (220°C), and bake an additional 15 minutes until golden and bubbly.
- Garnish with herbs before serving.
Notes
- Ensure potatoes are sliced evenly for uniform cooking.
- You can substitute other cheeses like cheddar or fontina.
- Let the gratin rest 10 minutes before serving for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal Kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 80 mg