Creamy Potato Gratin (Print Version)
# Ingredients:
→ Main Items
01 -
4 pounds of potatoes, sliced into thin rounds
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3 tablespoons of unsalted butter
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1 garlic clove, grated or minced
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1 small onion, diced finely
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1 teaspoon fresh thyme leaves, chopped, or 1/2 teaspoon dried thyme
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1/2 teaspoon of nutmeg, optional
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3 tablespoons of all-purpose flour (substitute with gluten-free flour if needed)
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1 and 1/2 cups whole milk or cream
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Salt and black pepper as you like
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1 and 1/2 cups Gruyere cheese, shredded
# Instructions:
01 -
Start by melting butter over medium heat in a pan. Toss in the onion and cook until soft, about 3-5 minutes. Add in the garlic and thyme, cooking for another minute to release the aroma.
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Stir in the flour and keep mixing until it turns slightly golden, which should take about a minute.
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Slowly pour in the milk while constantly stirring, and cook until it thickens, which takes about 1-2 minutes. Turn down the heat and mix in 1/2 cup of shredded Gruyere until it fully melts. You can add nutmeg here if you'd like, plus salt and pepper to bring out the flavors.
04 -
Coat the bottom of a big baking dish with a thin layer of sauce. Begin layering the potatoes and make sure to spread sauce between each layer. For an extra step, dip each potato slice into the sauce before placing it in the dish if you prefer.
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Pour any remaining sauce over the assembled potato layers, then scatter the rest of the cheese on top. Bake in a preheated oven at 350°F (180°C) for about 45-60 minutes, or until the potatoes are soft and delicious.
# Notes:
01 -
Swap the milk and flour for heavy cream to enhance richness.
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Choose your favorite cheese that melts well, such as cheddar, mozzarella, or Swiss.
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Try mixing in Parmesan, Pecorino Romano, or Asiago for a flavor twist.
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You can use Yukon gold or russet potatoes for this dish.
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For a striking look, stack the potato slices upright, dipping each slice in the sauce before placing it.