Classic French Potato Gratin

Ingredients

• 2 pounds (900g) potatoes, preferably Yukon Gold 2 pounds (900g) potatoes, preferably Yukon Gold
• 2 cups (470ml) heavy cream 2 cups (470ml) heavy cream
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 cup (100g) Gruyère cheese, grated 1 cup (100g) Gruyère cheese, grated
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh thyme leaves, for garnish Fresh thyme leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 18g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 8g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   Peel the potatoes and slice them into thin rounds, about 1/8 inch thick.
3. 3.
   In a saucepan, heat the cream and minced garlic over medium heat until it starts to simmer. Remove from heat.
4. 4.
   Grease a baking dish with butter or cooking spray. Arrange a layer of potato slices in the dish, slightly overlapping them.
5. 5.
   Pour a small amount of the cream mixture over the potatoes, then sprinkle with a handful of grated Gruyère cheese. Season with salt and pepper.
6. 6.
   Repeat the layers until all the potatoes, cream, and cheese are used, finishing with a layer of cheese on top.
7. 7.
   Cover the dish with aluminum foil and bake for 30 minutes.
8. 8.
   Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
9. 9.
   Remove from the oven and let it rest for a few minutes before serving.
10. 10.
    Garnish with fresh thyme leaves and serve hot.

Treat your ingredients with care...

• Potatoes — Opt for Yukon Gold potatoes as they have a creamy texture and hold their shape well when baked.
• Gruyère cheese — Use a good quality Gruyère cheese for its distinct nutty flavor. If unavailable, you can substitute it with Emmental or Swiss cheese.

Tips & Tricks

• To achieve perfectly tender potatoes, make sure to slice them thinly and evenly.
• For a twist, you can add a layer of caramelized onions between the potato layers.
• Letting the gratin rest for a few minutes after baking allows the flavors to meld together and makes it easier to serve.

Serving advice

Serve the Classic French Potato Gratin as a side dish alongside roasted meats or as a main course with a fresh green salad.

Presentation advice

To enhance the presentation, sprinkle some fresh thyme leaves on top of the gratin before serving. Serve it in individual ramekins for an elegant touch.