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Scalloped Potato Gratin Dish: A Creamy and Delicious Recipe to Impress Your Guests

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Enjoy a rich and creamy Scalloped Potato Gratin made with layers of tender Yukon Gold potatoes, heavy cream, and a delightful mix of Gruyère, cheddar, and Parmesan cheeses. This comforting side dish features a golden, bubbly top and is perfect for any gathering, sure to impress your guests with its delicious flavors.

Ingredients

Scale
  • 2 pounds of Yukon Gold potatoes, peeled and thinly sliced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup grated Gruyère cheese
  • 1 cup grated sharp cheddar cheese
  • ½ cup grated Parmesan cheese
  • 2 tablespoons unsalted butter, for greasing the baking dish
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Peel the Yukon Gold potatoes and slice them thinly using a mandoline or a sharp knife, aiming for slices about 1/8 inch thick.
  3. Place the sliced potatoes in a bowl of cold water to prevent browning and remove excess starch.
  4. Drain the potatoes and pat them dry with a clean kitchen towel or paper towels.
  5. In a medium saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, fresh thyme, salt, and black pepper.
  6. Stir gently and bring to a simmer, then remove from heat and let cool slightly.
  7. Grease a 3-quart baking dish or large casserole dish with unsalted butter.
  8. Layer the sliced potatoes in the greased baking dish, overlapping them slightly.
  9. Sprinkle about 1/3 of the Gruyère and cheddar cheese over the first layer of potatoes.
  10. Pour a portion of the cream mixture over the cheese layer.
  11. Repeat the layering process until all potatoes, cheese, and cream mixture are used, finishing with a layer of cheese on top.
  12. Cover the baking dish with aluminum foil.
  13. Bake in the preheated oven for 45 minutes.
  14. Remove the foil and continue baking for an additional 30-40 minutes, or until the top is golden brown and the potatoes are tender.
  15. If the top browns too quickly, cover loosely with foil.
  16. Let the gratin rest for 10-15 minutes after removing it from the oven.
  17. Sprinkle with freshly chopped parsley before serving.
  18. Cut into squares or wedges to serve, ensuring a mix of potatoes and cheese in each portion.

Notes

  • For added flavor, consider incorporating other herbs such as rosemary or chives.
  • This dish can be prepared ahead of time and baked just before serving.
  • Leftovers can be stored in the refrigerator and reheated in the oven.

Find it online: https://anasrecipes.com/scalloped-potato-gratin-dish/