Potato Gratin
A beautifully stacked potato gratin with a garlicky cream sauce full of parmesan and gruyère.
Servings: 8
Ingredients
- 3 cups of heavy cream
- 1 cup of parmesan or parmigiano reggiano, finely shredded
- 1 cup of gruyère, finely shredded
- 4 cloves of garlic, finely minced
- 2 teaspoons of salt
- 1/2 teaspoon of black pepper
- 3 pounds of potatoes, very thinly sliced
- 2 tablespoons of butter, softened
Instructions
- Preheat your oven to 400 degrees
- Add 3 cups of heavy cream, 3/4 cup of finely grated parmesan or parmigiano reggiano, 3/4 cup of finely grated Gruyère, 4 cloves of finely minced garlic, 2 teaspoons of salt and 1/2 teaspoon of black pepper in a large bowl and mix until combined
- Add the thinly sliced potatoes and toss until all of the slices are completely cooked
- Prepare a deep 2 quart baking dish by greasing the interior surface with 2 tablespoons of butter
- Arrange the potatoes in rows, packing them in tightly and uniformly
- Cover the baking dish tightly with foil
- Bake on the center rack of a 400 degree oven for 45 minutes
- Transfer the baking dish onto a heat proof surface (such as a wooden cutting board) *Note: leave the oven door shut and oven set at 400 degrees
- Remove the foil and sprinkle the remaining parmesan and gruyère over the potatoes
- Return the baking dish to the oven and bake at 400 degrees for an additional 25 minutes or until the potatoes are very tender
- Once the potatoes are soft and the cheese is melted and beginning to brown, transfer the baking dish onto a cooling rack
- Allow the gratin to cool for about 10 minutes before serving
- Garnish with additional shredded parmesan and finely chopped parsley (optional)