Potato Gratin French Classic (Print-Friendly Version)
Thin potato layers baked in garlic cream with Gruyère until golden and tender.
# Ingredients Required:
→ Potatoes
01 -
900 g russet potatoes
→ Dairy
02 -
240 ml heavy cream
03 -
100 g grated Gruyère cheese
04 -
28 g unsalted butter for greasing
→ Aromatics
05 -
2 cloves garlic, minced
→ Seasonings
06 -
Salt, to taste
07 -
Black pepper, to taste
# Detailed Directions:
01 -
Preheat the oven to 190°C and grease a baking dish thoroughly with unsalted butter.
02 -
Wash and peel the potatoes, then cut into thin rounds approximately 3 mm thick to ensure even cooking.
03 -
Combine heavy cream with minced garlic, salt, and black pepper in a bowl, mixing until well incorporated.
04 -
Arrange a layer of potato slices in the baking dish, sprinkle with grated Gruyère cheese, then drizzle with the cream mixture. Repeat layers until all ingredients are used.
05 -
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
06 -
Remove the foil and continue baking for an additional 15 to 20 minutes until the top is golden brown and bubbling.
07 -
Let the gratin cool for a few minutes to stabilize before serving.
# Helpful Advice:
01 -
For enhanced flavor, add a pinch of nutmeg to the cream mixture prior to layering.
02 -
Ensure potato slices are uniform and thin for consistent texture and doneness.
03 -
Baking times may vary; adjust according to oven performance.