A creamy and cheesy potato gratin that is perfect for any steakhouse-style meal.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:1 hour 15 minutes
Total Time:1 hour 35 minutes
Yield:6 servings 1x
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 pounds russet potatoes, peeled and thinly sliced
1 cup heavy cream
1 cup whole milk
2 cups shredded sharp cheddar cheese
1 cup grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
2 tablespoons unsalted butter, for greasing the baking dish
Fresh chives, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with the butter.
In a large mixing bowl, combine the heavy cream, whole milk, minced garlic, salt, black pepper, and smoked paprika. Whisk until well combined.
Layer half of the sliced potatoes in the bottom of the prepared baking dish. Pour half of the cream mixture over the potatoes, then sprinkle with half of the cheddar cheese and half of the Parmesan cheese.
Add the remaining potato slices on top, followed by the rest of the cream mixture. Finish with the remaining cheddar and Parmesan cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Let the gratin cool for about 10 minutes before serving. Garnish with chopped chives.
Notes
For a richer flavor, add crumbled cooked bacon or sautéed onions between the layers of potatoes.
Swap out the cheddar cheese for Gruyère or fontina for a different cheese profile.