Cheesy Garlic Potatoes Gratin – Easy & Creamy Recipe

Introduction

This Cheesy Garlic Potatoes Gratin is a comforting side dish that combines tender Yukon gold potatoes with a rich, creamy garlic sauce and a golden cheese crust. Perfect for family dinners or holiday gatherings, it’s easy to prepare and irresistibly delicious.

Ingredients

• 2 pounds Yukon gold potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 3 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• 2 cups shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons unsalted butter

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a baking dish with butter.
2. Step 2: In a saucepan over medium heat, combine the heavy cream, milk, garlic, salt, pepper, and nutmeg. Heat gently until warm, but not boiling.
3. Step 3: Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the warm cream mixture evenly over the potatoes. Sprinkle half of the cheddar and Parmesan cheeses on top.
4. Step 4: Repeat the layering with the remaining potatoes, cream mixture, and cheeses.
5. Step 5: Dot the top with the butter pieces. Cover the dish with foil and bake for 40 minutes. Then remove the foil and bake for an additional 20 minutes to allow the top to become golden brown.
6. Step 6: Allow the gratin to cool slightly before serving. This helps it set and makes it easier to slice.

Tips & Variations

• For a sharper flavor, substitute half of the cheddar cheese with Gruyère or fontina.
• Use a mandoline slicer for evenly thin potato slices to ensure even cooking.
• If you prefer a lighter dish, use half-and-half instead of heavy cream and milk.
• Adding fresh thyme or rosemary to the cream mixture can add a fragrant herbal note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish covered with foil in a 350°F (175°C) oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, but Yukon gold potatoes work best for their creamy texture and ability to hold shape. Russets may be too starchy and can become mushy.

Do I need to peel the potatoes?

Peeling is optional. The thin skin of Yukon gold potatoes adds texture and nutrients, so you can leave it on if well cleaned.

Cheesy Garlic Potatoes Gratin – Easy & Creamy Recipe

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★★★★★

4.7 from 63 reviews

• Author: Julian
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x

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Description

This Cheesy Garlic Potatoes Gratin is a rich and creamy baked dish featuring thinly sliced Yukon gold potatoes layered with a fragrant garlic-infused cream sauce and topped with a blend of cheddar and Parmesan cheeses. Perfectly golden and bubbling, it makes an irresistible side dish for any meal.

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Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds Yukon gold potatoes, thinly sliced

Cream Sauce

• 2 cups heavy cream
• 1 cup whole milk
• 3 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground nutmeg

Cheeses & Butter

• 2 cups shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons unsalted butter

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Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a baking dish thoroughly with butter to prevent sticking and ensure even browning.
2. Prepare Cream Mixture: In a saucepan set over medium heat, combine the heavy cream, whole milk, minced garlic, salt, black pepper, and ground nutmeg. Heat this mixture gently until it is warm but not boiling, allowing the garlic and spices to infuse into the creamy base.
3. Layer Potatoes and Cream: Arrange half of the thinly sliced Yukon gold potatoes in an even layer in the prepared baking dish. Pour half of the warm cream mixture over the potatoes, ensuring they are well coated. Sprinkle half of the shredded cheddar and grated Parmesan cheeses evenly over the cream-soaked potatoes.
4. Repeat Layers: Repeat the layering process by adding the remaining sliced potatoes, followed by the remaining cream mixture. Finally, top with the rest of the cheddar and Parmesan cheeses.
5. Bake Covered and Uncovered: Dot the top of the gratin with small pieces of the unsalted butter to add richness. Cover the baking dish tightly with foil and bake in the preheated oven for 40 minutes. Then remove the foil and continue baking for an additional 20 minutes until the top is golden brown and bubbly.
6. Rest and Serve: Once baked, allow the gratin to cool slightly before serving. This resting time helps the dish set and makes it easier to serve while enhancing the flavors.

Notes

• For best results, use Yukon gold potatoes as they hold their shape well and have a creamy texture.
• Be careful not to let the cream mixture boil; gentle warming allows flavors to infuse without curdling.
• Covering with foil prevents the top from burning while the potatoes cook through.
• Letting the gratin rest ensures it sets and slices neatly.
• You can substitute half-and-half for the heavy cream and milk for a lighter version, though the dish will be less rich.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: Cheesy Potatoes Gratin, Garlic Potatoes, Yukon Gold Potatoes, Creamy Potato Bake, Cheddar and Parmesan Potato Gratin