Cheesy Garlic Potatoes Gratin (Print-Friendly Version)
Creamy potatoes with garlic and cheese, baked until bubbly and golden. Perfect complement for dinner or gatherings.
# What You’ll Need to Make This:
→ Potatoes and Dairy
01 -
900 g Yukon gold potatoes, thinly sliced
02 -
480 ml heavy cream
03 -
240 ml whole milk
04 -
225 g shredded cheddar cheese
05 -
50 g grated Parmesan cheese
06 -
28 g unsalted butter
→ Spices and Aromatics
07 -
3 cloves garlic, minced
08 -
0.5 teaspoon salt
09 -
0.25 teaspoon ground black pepper
10 -
0.25 teaspoon ground nutmeg
# How to Prepare:
01 -
Preheat oven to 190°C. Grease a ceramic or glass baking dish with a portion of the butter.
02 -
In a saucepan over medium heat, combine heavy cream, whole milk, minced garlic, salt, black pepper, and nutmeg. Warm gently, stirring occasionally, until mixture is heated through but not boiling.
03 -
Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the warm cream mixture evenly over the potatoes.
04 -
Sprinkle half of the shredded cheddar and grated Parmesan evenly over the potatoes.
05 -
Top with the remaining sliced potatoes, pour over the rest of the cream mixture, and finish with the remaining cheddar and Parmesan cheese.
06 -
Dot the surface with the remaining butter. Cover the dish tightly with aluminum foil.
07 -
Bake in the preheated oven for 40 minutes.
08 -
Remove the foil and continue baking for an additional 20 minutes, or until the surface is golden brown and bubbling.
09 -
Allow the gratin to cool for several minutes before portioning and serving.
# Extra Tips:
01 -
For a crispier, deeply golden top, broil the dish for 2–3 minutes at the end of baking.