Description
A rich and creamy Cheesy Potato Gratin Casserole made with thinly sliced russet potatoes layered with a flavorful mixture of cream, milk, garlic, and cheese. Baked to perfection with a golden, bubbly crust, this comforting dish is perfect as a hearty side or main course.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, peeled and thinly sliced (about ⅛-inch thick)
Dairy and Cheese
- 1 ½ cups heavy cream (substitute with cashew cream for a dairy-free version)
- 1 cup whole milk or unsweetened almond milk
- 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
Seasonings
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika (optional, for added depth)
- 1 teaspoon fresh thyme leaves (optional, for garnish)
Instructions
- Preheat Oven and Prepare Dish: 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.
- Heat Cream Mixture: 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.
- Slice Potatoes: Using a mandoline slicer or sharp knife, slice the potatoes into even, thin rounds approximately ⅛-inch thick for uniform cooking.
- Layer First Half of Potatoes: Arrange half of the potato slices in overlapping layers at the bottom of your prepared casserole dish to create the base layer.
- Add Cheese and Cream: 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 to provide creaminess.
- Layer Remaining Potatoes: Layer the remaining potatoes in the same overlapping manner, followed by the rest of the cheese and cream mixture, forming the second layer.
- Add Butter Cubes: Scatter small cubes of unsalted butter across the top layer. This step helps achieve a beautifully golden and crisp crust during baking.
- Bake Covered: Cover the casserole tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to soften and flavors to meld.
- Finish Baking Uncovered: 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 signaling it is done.
Notes
- For a dairy-free version, substitute heavy cream with cashew cream and use unsweetened almond milk.
- Using a mandoline slicer ensures evenly thin potato slices for uniform baking.
- Smoked paprika is optional but adds a nice depth and smokiness to the dish.
- Butter on top is key for a golden, crispy cheese crust.
- Let the casserole rest for 10 minutes before serving to set the layers.
- Fresh thyme leaves garnish add a lovely aroma and visual appeal but are optional.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Casserole
- Method: Baking
- Cuisine: French
Keywords: Potato Gratin, Cheesy Casserole, Gruyère Potato Bake, Comfort Food, Side Dish
