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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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