Cheesy Garlic Potatoes Gratin
Ingredients
- 4 tablespoons unsalted butter, softened (divided)
- 3 pounds russet potatoes, peeled
- 1 cup heavy cream
- 1/2 cup shredded white cheddar cheese
- 6 tablespoons grated Parmesan cheese (divided)
- 3 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
Equipment
- 9x13-inch (or similar) baking dish
- Aluminum foil
- Mandoline slicer or sharp knife
- Large mixing bowl
- Measuring cups and spoons
- Box grater
- Spatula or tongs
- Oven with broiler
Instructions
- 1
Preheat oven to 375°F (190°C). Grease a baking dish with 2 tablespoons softened butter.
- 2
Thinly slice peeled russet potatoes (use a mandoline for even slices).
- 3
In a large bowl, mix heavy cream, white cheddar, 4 tablespoons Parmesan, and minced garlic.
- 4
Add potato slices to the cream mixture, season generously with salt and pepper, and toss to coat.
- 5
Arrange coated potato slices upright in the prepared dish. Pour any remaining cream mixture over and lightly season the top.
- 6
Dot the top with the remaining 2 tablespoons softened butter. Cover tightly with foil.
- 7
Bake covered for 35 to 40 minutes.
- 8
Uncover, sprinkle the remaining 2 tablespoons Parmesan over the top, and bake 25 to 30 minutes more, until potatoes are fork-tender.
- 9
Broil on high for about 1 minute to brown and crisp the top.
- 10
Let rest 10 minutes before serving.
Recipe notes
- Cheese swaps: Use shredded gruyere, comté, or fontina instead of cheddar; substitute Parmesan with Pecorino.
- For deeper garlic flavor, roast a few cloves and mash into the cream mixture.
- Lighter option: Use whole milk instead of heavy cream (the sauce will be thinner).
- Herb add-ins: Thyme, rosemary, or chives work well.
- Protein add-ins: Fold in diced ham or crumbled bacon for a heartier gratin.
- Make-ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate. When baking from cold, add 5 to 7 minutes to the covered bake time.
- A mandoline ensures even slices and more uniform cooking.