This creamy, cheesy potato dish is a crowd-pleaser, perfect for family get-togethers or just a quiet night in. I remember making it for my kids when they were little; the way their eyes lit up when they took their first bites was priceless. It’s one of those recipes that feels indulgent without requiring a culinary degree. If you’ve got some potatoes and cheese, you’re already halfway there!
The beauty of this Potato Gratin is how versatile it is. You can serve it alongside a juicy roast chicken, grilled steak, or even a fresh salad. And let me tell you, it pairs beautifully with just about anything. Not only do I love how simple it is to prepare, but I also appreciate that it can be made ahead of time. Just pop it in the oven when you’re ready, and the delightful aroma will have everyone gathering in the kitchen in no time.
So, let’s roll up our sleeves and get started on this hearty, cheesy goodness. I promise you, once you try it, it’ll quickly become a favorite in your household!
How to Make Potato Gratin
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Ingredients
- 3 lb (1.5 kg) potatoes, any type, peeled and sliced thin
- 2 tbsp melted unsalted butter
- 2 cups (480 ml) heavy/thickened cream
- 1 tbsp freshly minced garlic
- 2 tsp flaky salt
- 1 tsp chicken bouillon powder
- 2 sprigs fresh thyme, leaves only
- 1 cup (120 g) shredded cheddar cheese
Directions
Start by preheating your oven to 400°F (200°C). While the oven warms up, take a medium baking dish and begin layering the sliced potatoes upright, almost like a charming potato tower.
In a separate bowl, combine the melted butter, heavy cream, minced garlic, flaky salt, and chicken bouillon powder. Stir until the mixture is well blended. Don’t worry if the butter solidifies a bit in the cream; it will melt back down in the oven.
Now, pour this velvety concoction evenly over the layered potatoes. Next, sprinkle the fresh thyme leaves on top, and finish it off with your shredded cheddar cheese. Make sure each potato layer is nicely covered with that cheesy goodness!
To keep the cheese from burning, cover the dish tightly with parchment paper and then wrap it in foil. Bake it for around 1 hour and 15 minutes, or until the potatoes are fork-tender.
Once that time is up, carefully remove the foil and parchment. If you like a crispy finish, place the dish under the broiler for an extra 15 minutes. Just keep an eye on it so it doesn’t turn too brown too quickly!
Storing Suggestion
To store your leftover Potato Gratin, let it cool to room temperature, then cover it tightly with plastic wrap or transfer it to an airtight container. It will last in the refrigerator for up to four days. Reheat gently in the oven or microwave before serving again.
Cooking Tips
If you want to add some extra flavor, consider incorporating different types of cheese, like Gruyère or Monterey Jack. You can even throw some sautéed onions or cooked bacon into the layers for an extra kick! Adjust the cream for a lighter version by using half-and-half.
Serving Suggestions
This creamy Potato Gratin is fantastic served as a side dish with a simple green salad or a grilled protein such as chicken or steak. A drizzle of balsamic reduction or a sprinkle of chives can elevate its appearance, while a glass of white wine pairs beautifully with the rich flavors.
Ingredient Substitutions
If you’re looking for alternatives, you can replace heavy cream with coconut milk for a dairy-free version. Sweet potatoes could also replace regular potatoes for a slightly different flavor profile, and dairy-free cheese can be used for a vegan option.
Seasonal Variations
In the spring, consider adding asparagus or green peas for a pop of color and nutrition. In the fall, butternut squash can be layered in with the potatoes. Experimenting with seasonal ingredients really enhances the dish while keeping things fresh and exciting!
Allergen Information
This recipe contains dairy and gluten, mainly from the cream and possibly from the type of cheese used. If you’re looking to avoid dairy, use alternative dairy-free cream options and coconut-based cheeses. Plus, always check the labels to ensure they’re gluten-free if necessary.
FAQ
Can I prepare Potato Gratin ahead of time?
Absolutely! You can assemble the gratin and store it in the fridge before baking. Just cover it tightly with foil and bake when you’re ready to eat. You might need to increase the baking time since it will be cold from the refrigerator.
Can I use different types of potatoes?
Yes! While starchy varieties like Russets work best for a creamy texture, you can experiment with Yukon Golds or even red potatoes. Just be aware that different types may yield slightly different textures.
What can I serve with Potato Gratin?
This dish pairs wonderfully with roasted meats, such as chicken or beef. A fresh garden salad or steamed vegetables can provide balance to the rich flavors of the gratin. Don’t forget a nice glass of white wine!
How do I reheat leftover Potato Gratin?
The best way to reheat leftover gratin is to place it in a 350°F (175°C) oven until warmed through, about 20 minutes. You can also microwave smaller portions, but the oven will keep the texture better!
Is this dish suitable for freezing?
Yes, but be cautious! It’s best to freeze it before baking. Wrap the unbaked dish tightly with plastic wrap and foil, and it can last for up to two months. When you’re ready to bake, thaw overnight in the fridge before cooking.
Can I add vegetables to the gratin?
Definitely! Vegetables like broccoli, spinach, or mushrooms can be layered in with the potatoes. Just make sure to sauté them beforehand to eliminate excess moisture, which could make your gratin watery.
Potato Gratin
Ingredients
- 3 lb potatoes peeled and sliced thin
- 2 tablespoons melted unsalted butter
- 2 cups heavy/thickened cream
- 1 tablespoon freshly minced garlic
- 2 teaspoons flaky salt
- 1 teaspoon chicken bouillon powder
- 2 sprigs fresh thyme leaves only
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium baking dish, layer the sliced potatoes upright.
- In a jug, mix the melted butter, heavy cream, minced garlic, flaky salt, and chicken bouillon powder until well combined. It's okay if the butter thickens slightly in the cream. Pour this mixture evenly over the arranged potatoes.
- Sprinkle the thyme leaves on top, followed by the shredded cheese.
- Cover the dish with parchment paper to prevent the cheese from sticking, then wrap it in foil. Bake for 1 hour and 15 minutes, or until the potatoes are tender and easily pierced with a fork.
- After baking, remove the foil and place the dish under the grill/broiler for an additional 15 minutes, or until golden brown (watch it closely, as it can brown quickly!).
- Use a spoon to serve and enjoy!
