Creamy Potato Gratin
The creamy, savory, satisfaction of a potato gratin gets even better when it’s easy and delicious. It’s the kind of dish you try to taste a bit of (you know, just to check if it’s ready) and find yourself with a big hole in your serving dish. But at least you’re sure it’s good.
Ingredients
2 Tbsp butter, softened or nonstick cooking spray
- 3 pounds Yukon gold potato, peeled and slice 1/8”
-
2 Tbsp garlic slices
-
2 tsp fine sea salt
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup grated parmesan cheese
- 2 Tbsp fresh thyme leaves
-
1 Tbsp Fleur de sel
-
1 Tbsp Pierre Poivre
Directions
- Preheat the oven to 350°F
- In an oven safe dish or casserole, grease with the pan with softened butter (or cooking spray)
- Arrange the potato slices overlapping into the bottom of the baking dish.
- Tuck the garlic slices in between the potato slices.
- Mix the fine salt, heavy cream, and whole milk together and pour over the sliced potatoes.
- Sprinkle on the Parmesan cheese, thyme leaves, fleur de sel, and Pierre Poivre and bake loosely covered for 30 minutes.
- Remove the cover, rotate the baking dish, and continue baking for another 30 minutes or until the potatoes are tender and the top is golden brown and bubbly.