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.
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.
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.
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.
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