Why You’ll Love This Recipe
- Decadent Flavor: The combination of heavy cream, white cheddar, and Parmesan creates a luscious, cheesy experience.
- Garlic Infusion: Minced garlic adds a robust depth of flavor, elevating the dish beyond traditional potato casseroles.
- Perfect Texture: Thinly sliced potatoes ensure even cooking, resulting in a harmonious blend of creamy interiors and a crispy top layer.
- Versatile Side Dish: Complements a wide range of main courses, making it suitable for both everyday meals and special occasions.
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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Set the oven to 375°F (190°C). Grease a baking dish with 2 tablespoons of the softened butter.
- Prepare Potatoes: Thinly slice the peeled potatoes uniformly; using a mandoline slicer is recommended for consistency.
- Mix Cream and Cheeses: In a large bowl, combine the heavy cream, shredded white cheddar, 4 tablespoons of the grated Parmesan, and minced garlic. Stir until well blended.
- Combine Potatoes and Cream Mixture: Add the sliced potatoes to the cream mixture, ensuring each slice is thoroughly coated. Season generously with salt and freshly ground black pepper, then toss to distribute evenly.
- Assemble in Baking Dish: Arrange the coated potato slices upright in the prepared baking dish, slightly angling them. Continue this process until all potato slices are in the dish.
- Add Remaining Cream Mixture: Pour any leftover cream mixture over the arranged potatoes. Lightly season the top with additional salt and pepper if desired.
- Dot with Butter: Distribute the remaining 2 tablespoons of softened butter over the top of the potatoes.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 35 to 40 minutes.
- Add Parmesan and Continue Baking: Remove the foil, sprinkle the remaining 2 tablespoons of grated Parmesan over the top, and continue baking uncovered for an additional 25 to 30 minutes, or until the potatoes are fork-tender and the top is golden and crisp.
- Broil for Extra Crispness (Optional): For a more browned top, place the dish under the broiler on high for about 1 minute, watching closely to prevent burning.
- Serve: Once done, remove from the oven and allow the dish to cool for about 10 minutes before serving to let the flavors meld and the sauce thicken slightly.
Servings and Timing
- Servings: This recipe yields approximately 8 servings.
- Preparation Time: 20 minutes
- Cooking Time: 1 hour and 10 minutes
- Total Time: 1 hour and 30 minutes
Variations
- Cheese Alternatives: Substitute the white cheddar with Gruyère, Comté, or Fontina, and the Parmesan with Pecorino for a different flavor profile.
- Herb Infusion: Incorporate fresh herbs like thyme, rosemary, or chives into the cream mixture for an aromatic touch.
- Garlic Enhancement: For a deeper garlic flavor, consider roasting the garlic cloves before mincing and adding them to the cream mixture.
- Additional Ingredients: Add cooked, crumbled bacon or diced ham to the potato mixture for a heartier dish.
- Lighter Version: Replace heavy cream with whole milk to reduce richness, though the sauce may be less thick and creamy.
Storage/Reheating
- Storage: Allow the gratin to cool completely, then cover tightly with foil or transfer to an airtight container. Refrigerate for up to 3 days.
- Reheating: Preheat the oven to 350°F (175°C). If refrigerated, bake the covered gratin for about 20-25 minutes until heated through. For a crisp top, uncover during the last 5 minutes of reheating.
- Freezing: While it’s possible to freeze the gratin, note that the texture of the potatoes may change upon reheating. If freezing, wrap the dish tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before reheating as above.
FAQs
1. Can I use a different type of potato?
Yes, Yukon Gold potatoes are a good alternative due to their creamy texture and ability to hold their shape.
2. Is it necessary to peel the potatoes?
Peeling is recommended for a smoother texture, but if you prefer a more rustic dish, you can leave the skins on.
3. Can I prepare this dish in advance?
Yes, you can assemble the gratin up to 24 hours ahead. Cover and refrigerate, then bake when ready, adding an extra 5-7 minutes to the covered baking time.
