Ingredients
Scale
- 4 large russet potatoes, thinly sliced
- 2 cups heavy cream
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- Salt and black pepper to taste
- Fresh thyme and parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Grease a baking dish with butter.
- Layer the sliced potatoes in the dish, overlapping slightly.
- In a saucepan, heat heavy cream, garlic, salt, and pepper until simmering.
- Pour the cream mixture over the potatoes.
- Sprinkle shredded Gruyere and Parmesan cheese evenly on top.
- Cover with foil and bake for 45 minutes.
- Remove foil, bake for an additional 15-20 minutes until golden and bubbly.
- Garnish with fresh herbs before serving.
Notes
- Use thinly sliced potatoes for even cooking and a tender texture.
- Adjust cheese types for different flavor profiles.
- Let the gratin rest for 5 minutes before serving to set.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal Kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 95 mg