creamy and cheesy Garlic Potatoes Gratin

Here’s a full, detailed recipe for a rich, creamy, and cheesy Garlic Potato Gratin. I’ll make it step-by-step so it’s easy to follow.

Creamy Cheesy Garlic Potato Gratin

Ingredients (serves 4-6)

• 2 pounds (900 g) russet or Yukon gold potatoes, peeled and thinly sliced (about 1/8 inch thick)

• 3 tablespoons unsalted butter, plus extra for greasing the dish

• 3 cloves garlic, minced

• 1 ½ cups heavy cream

• 1 cup whole milk

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon fresh thyme (optional)

• 1 cup grated Gruyère cheese (can substitute with cheddar or a mix)

• ½ cup grated Parmesan cheese

Instructions

1. Preheat and prep

1. Preheat your oven to 375°F (190°C).

2. Grease a 9×13-inch baking dish (or similar) with butter to prevent sticking.

2. Prepare the cream mixture

1. In a medium saucepan over medium heat, melt 3 tablespoons butter.

2. Add the minced garlic and sauté for 30 seconds, just until fragrant (don’t let it brown).

3. Stir in the heavy cream and milk, then add salt, pepper, and thyme (if using).

4. Heat the mixture until it’s warm but not boiling, then remove from heat.

3. Layer the potatoes

1. Arrange a layer of potato slices in the bottom of the greased dish. Overlap slightly so the layer is even.

2. Sprinkle a bit of Gruyère cheese over this layer.

3. Pour some of the warm cream mixture over the potatoes.

4. Repeat layering potatoes, cheese, and cream until all ingredients are used, finishing with a layer of cream and cheeses on top.

4. Bake

1. Cover the dish with foil and bake for 40 minutes.

2. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender (test with a fork).

5. Rest and serve

1. Let the gratin rest for 10 minutes before serving—this helps it set and makes it easier to slice.

2. Garnish with fresh parsley or thyme if desired.

Tips for the creamiest result

• Thin slices are key for even cooking. A mandoline slicer works perfectly.

• Don’t rush the baking—letting it cook slowly ensures creamy layers.

• Mix cheeses for depth: Gruyère for nuttiness, Parmesan for sharpness, and maybe a little cheddar for melty richness.

• For extra flavor, you can add a pinch of nutmeg to the cream mixture.

This gratin is rich, garlicky, and perfectly cheesy—an ideal side for roasted chicken, beef, or even a holiday feast.