Cheesy Garlic Potatoes Gratin
A creamy layer of tender Yukon gold potatoes with rich cheeses and aromatic garlic, perfect for family gatherings or any comforting meal.
Ingredients
Potato Layers
- 2 pounds Yukon gold potatoes, thinly sliced Use uniformly sliced potatoes for even cooking.
Creamy Mixture
- 3 cloves garlic, minced
- 2 cups heavy cream Can be substituted with a lighter version.
- 1 cup whole milk Use whole milk for creaminess.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Cheese Layers
- 2 cups shredded cheddar cheese Can substitute with Gruyère or mozzarella.
- 1/2 cup grated Parmesan cheese
Other Ingredients
- 2 tablespoons unsalted butter To grease the baking dish and dot on top.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
- In a saucepan over medium heat, combine the heavy cream, milk, minced garlic, salt, black pepper, and ground nutmeg. Heat until warm but not boiling.
Layering
- Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cream mixture over the potatoes.
- Sprinkle half of the cheddar cheese and Parmesan cheese over the potatoes.
- Repeat with the remaining potatoes, cream mixture, and cheese layers.
- Dot the top with butter and cover the dish with foil.
Baking
- Bake for 40 minutes covered, then remove the foil and bake for an additional 20 minutes until golden and bubbly.
- Let cool slightly before serving.
Notes
Can be stored in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F (175°C) until warmed through. For added flavor, mix in fresh herbs like thyme or rosemary.