Cheesy Herb Gratin Potatoes
A creamy and cheesy potato dish with herbs, baked to perfection.
Ingredients
- 0.9 kg Yukon Gold potatoes, thinly sliced
- 0.24 l heavy cream
- 0.24 l whole milk
- 0.1 kg grated sharp cheddar cheese
- 0.1 kg grated Gruyère cheese
- 3 cloves garlic, minced
- 0.01 kg fresh thyme leaves
- 0.01 kg fresh rosemary, finely chopped
- to taste Salt and freshly ground black pepper
- 0.03 kg unsalted butter, for greasing
- 0.025 kg grated Parmesan cheese, for topping
- to garnish Fresh parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter.
- Wash and peel the Yukon Gold potatoes, then slice them very thinly using a sharp knife or a mandoline for uniform thickness.
- In a medium saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, thyme, rosemary, salt, and pepper. Stir well and heat until just simmering, then remove from heat.
- Begin layering half of the sliced potatoes in the bottom of the prepared baking dish. Pour half of the cream mixture over the potatoes, ensuring they are well-coated. Sprinkle half of the cheddar and Gruyère cheeses evenly on top.
- Add another layer with the remaining potatoes, followed by the rest of the cream mixture. Top with the remaining cheese, followed by the grated Parmesan cheese for a crispy finish.
- Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. After 40 minutes, remove the foil and bake for an additional 20-30 minutes, or until the cheese is bubbly and golden brown, and the potatoes are tender when pierced with a fork.
- Once baked, remove the gratin from the oven and let it cool for about 10 minutes. Garnish with freshly chopped parsley before serving.
- Serve warm as a delightful side dish with your favorite protein or enjoy it as a comforting main.
Notes
Can be garnished with additional herbs if desired.