Prep Time: 20 mins | Cook Time: 1 hr 10 mins | Total Time: 1 hr 30 mins | Servings: 8
Eat what you love even if it is loaded in carbs! Tender, creamy, and cheesy Potatoes Gratin with a deliciously crispy and cheesy crust that will make you forget about the guilt.
INGREDIENTS
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4 tbsp softened unsalted butter divided
3 lbs (4 or 5 medium) russet potatoes peeled
1 c. heavy cream
1/2 c. shredded white cheddar cheese
6 tbsp grated Parmesan divided
3 garlic cloves minced
salt and pepper to taste
HOW TO MAKE CHEESY POTATOES GRATIN
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Use 2 tbsp butter to grease a baking dish.
Step 3: Using a mandolin (if available), thinly slice the potatoes.
Step 4: Combine the cream, shredded cheddar, 4 tbsp Parmesan, and garlic in a large mixing bowl.
Step 5: Add in the sliced potatoes and toss to coat.
Step 6: Generously season the potatoes with salt and pepper. Give it a toss to coat.
Step 7: Line the prepared baking dish with a pile of potatoes. Make sure to keep the potatoes upright. Do this for the rest of the potatoes.
Step 8: Over the potatoes, evenly pour the extra cream mixture, then lightly season with salt and pepper.
Step 9: With the rest of the 2 tbsp butter, dot the top.
Step 10: Use foil to cover the baking dish. Place inside the preheated oven and bake for about 35 to 40 minutes.
Step 11: Remove the cover and sprinkle the rest of the Parmesan on top. Place in the oven again and bake for another 25 to 30 minutes until the potatoes are fork-tender.
Step 12: Before serving, allow the gratin to cool for at least 10 minutes.
Tips:
So the potatoes cook evenly and don’t dry out, make sure to evenly coat them in cream.
To let the dish steam a bit, ensure that the baking dish is tightly wrapped with foil.
For even cooking, slice the potatoes as thinly and uniformly as possible.
If you have a mandolin, I suggest using that to make sure even thickness and decrease prep time. Alternately, you can use a very sharp knife.
Prep Ahead:
Make this a day ahead. Ensure to tightly wrap the dish with foil and refrigerate. Pop in the oven and bake, covered. Add 5 to 7 minutes in the baking time.
Nutrition Facts:
Calories: 334kcal | Carbohydrates: 32g | Protein: 8g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 122mg | Potassium: 748mg | Fiber: 2g | Sugar: 1g | Vitamin A: 715IU | Vitamin C: 10mg | Calcium: 138mg | Iron: 2mg
Ingredients
- 4 tbsp softened unsalted butter divided
- 3 lbs (4 or 5 medium) russet potatoes peeled
- 1 c. heavy cream
- 1/2 c. shredded white cheddar cheese
- 6 tbsp grated Parmesan divided
- 3 garlic cloves minced
- salt and pepper to taste
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Use 2 tbsp butter to grease a baking dish.
Step 3: Using a mandolin (if available), thinly slice the potatoes.
Step 4: Combine the cream, shredded cheddar, 4 tbsp Parmesan, and garlic in a large mixing bowl.
Step 5: Add in the sliced potatoes and toss to coat.
Step 6: Generously season the potatoes with salt and pepper. Give it a toss to coat.
Step 7: Line the prepared baking dish with a pile of potatoes. Make sure to keep the potatoes upright. Do this for the rest of the potatoes.
Step 8: Over the potatoes, evenly pour the extra cream mixture, then lightly season with salt and pepper.
Step 9: With the rest of the 2 tbsp butter, dot the top.
Step 10: Use foil to cover the baking dish. Place inside the preheated oven and bake for about 35 to 40 minutes.
Step 11: Remove the cover and sprinkle the rest of the Parmesan on top. Place in the oven again and bake for another 25 to 30 minutes until the potatoes are fork-tender.
Step 12: Before serving, allow the gratin to cool for at least 10 minutes.
Tips:
So the potatoes cook evenly and don’t dry out, make sure to evenly coat them in cream.
To let the dish steam a bit, ensure that the baking dish is tightly wrapped with foil.
For even cooking, slice the potatoes as thinly and uniformly as possible.
If you have a mandolin, I suggest using that to make sure even thickness and decrease prep time. Alternately, you can use a very sharp knife.
Prep Ahead:
Make this a day ahead. Ensure to tightly wrap the dish with foil and refrigerate. Pop in the oven and bake, covered. Add 5 to 7 minutes in the baking time.
