Golden Cheesy Potato Gratin
Ingredients
Potatoes: 2 lbs Yukon Gold (peeled and sliced 1/8 inch thick)
Cream Base: 1.5 cups heavy cream, 2 cloves minced garlic, 1 tsp salt, ½ tsp black pepper
Cheese: 1.5 cups shredded Gruyère or sharp Cheddar, ¼ cup grated Parmesan
Aromatics: 1 tbsp fresh thyme leaves and 2 tbsp butter
Instructions
Prep the Oven: Preheat your oven to 400°F (200°C). Lightly grease a 2-quart baking dish with butter.
Infuse the Cream: In a small saucepan, simmer the heavy cream, minced garlic, and thyme over low heat for 3 minutes. Do not let it boil over. Set aside.
Layer the Potatoes: Arrange the potato slices vertically in the dish (as seen in your photo) or layer them flat. Sprinkle half of the shredded cheese between the slices as you go.
Pour and Season: Pour the warm cream mixture evenly over the potatoes. Season the top with extra salt and pepper.
First Bake: Cover the dish tightly with foil. Bake for 30 minutes. This softens the potatoes without burning the tops.
The Golden Crust: Remove the foil. Sprinkle the remaining Gruyère and Parmesan cheese over the top. Bake uncovered for another 25–30 minutes until the cream has thickened and the top is deeply golden brown.
Rest: Let the dish sit for 10 minutes before serving. This allows the sauce to set so it isn’t runny.