Description
This cheesy potato gratin casserole is the epitome of comfort food, combining thinly sliced potatoes with a luscious cream sauce and a golden, cheesy crust.
Ingredients
Ingredients
For this cheesy potato gratin casserole, you’ll need simple ingredients that pack maximum flavor:
- 4 large russet potatoes, peeled and thinly sliced (about ⅛-inch thick)
- 1 ½ cups heavy cream (substitute with cashew cream for a dairy-free version)
- 1 cup whole milk or unsweetened almond milk
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika (optional, for added depth)
- 1 ½ cups shredded Gruyère cheese (or sharp cheddar for a twist)
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter, cut into small cubes
- 1 teaspoon fresh thyme leaves (optional, for garnish)
Instructions
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Set your oven to 375°F (190°C). Grease a 9×13-inch casserole dish generously with butter or cooking spray to ensure easy serving later.
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In a medium saucepan, combine the heavy cream, milk, minced garlic, salt, black pepper, and smoked paprika. Heat the mixture over medium heat, whisking occasionally to prevent the milk from scalding.
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Using a mandoline slicer or sharp knife, slice the potatoes into even, thin rounds.
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Arrange half of the potato slices in overlapping layers at the bottom of your prepared casserole dish.
- Sprinkle half of the shredded Gruyère and Parmesan cheese evenly over the potato layer. Pour half of the warm cream mixture on top, ensuring it seeps into the layers.
- Layer the remaining potatoes in the same manner, followed by the rest of the cheese and cream mixture.
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Scatter small cubes of butter across the top layer. This step helps achieve a beautifully golden and crisp crust.
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Cover the casserole tightly with aluminum foil and bake in the preheated oven for 45 minutes.
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After 45 minutes, remove the foil and bake for an additional 15 minutes. The top should turn golden brown, with bubbling cheese along the edges.
Notes
- Use Starchy Potatoes: Russet or Yukon Gold potatoes work best because they absorb the cream well and maintain their structure.
- Cheese Alternatives: Gruyère is classic for its nutty flavor, but feel free to mix in sharp cheddar, Fontina, or even Monterey Jack for variety.
- Make Ahead: Assemble the dish up to a day in advance, cover it tightly, and refrigerate. When ready to bake, let it come to room temperature first to ensure even cooking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 400 kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 85mg