Description
Indulge in the creamy and comforting flavors of this classic French dish. Layers of thinly sliced potatoes are bathed in a rich blend of cream and cheeses, then baked to golden perfection. A perfect side dish for any special occasion or weeknight meal.
Ingredients
Scale
Potatoes:
- 2 pounds russet potatoes, peeled and thinly sliced
Cream Mixture:
- 2 cups heavy cream
- 1 cup whole milk
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Cheese:
- 1 1/2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
Other:
- 2 tablespoons unsalted butter
- Fresh thyme for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
- Prepare the Cream Mixture: In a medium saucepan, combine the heavy cream, milk, garlic, salt, pepper, and nutmeg. Heat until just simmering, then remove from heat.
- Layer the Potatoes: Arrange half of the sliced potatoes in the baking dish. Pour half of the cream mixture over them and sprinkle with half of the cheeses. Repeat with remaining potatoes, cream, and cheeses.
- Bake: Dot the top with butter, cover with foil, and bake for 45 minutes. Remove foil and bake for an additional 20-25 minutes until golden and tender.
- Rest and Serve: Let the dish rest for 10 minutes before serving. Garnish with fresh thyme if desired.
Notes
- For added flavor, consider caramelized onions between potato layers or swapping some cream for sour cream.
- Sharp white cheddar can be used instead of Gruyère for a different taste.
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 3g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 90mg
