Recipe for Cheesy Potato Gratin

Ingredients:

• 2 pounds (900 g) russet potatoes (about 4-5 medium potatoes)
• 2 cups heavy cream
• 1 cup whole milk
• 2 cups shredded cheddar cheese (you can mix with Gruyère or mozzarella for extra flavor)
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg (optional, but adds great depth of flavor)
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 tablespoon olive oil (for greasing the baking dish)

Instructions:

Step 1: Prepare the Potatoes

1. Peel and Slice the Potatoes:
   • Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or mandolin for uniform slices.
2. Soak the Potatoes (Optional):
   • To prevent the potatoes from browning, you can soak them in a bowl of cold water while you prepare the sauce. Drain and pat them dry before layering them in the baking dish.

Step 2: Prepare the Cheese Sauce

1. Heat the Cream and Milk:
   • In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until it just begins to simmer, but don’t let it boil.
2. Add the Seasonings:
   • Stir in the minced garlic, thyme, salt, pepper, and nutmeg (if using). Let it cook for 1-2 minutes to allow the flavors to meld together.
3. Melt the Butter:
   • In a separate small pan, melt the butter over medium heat and add it to the cream mixture. Stir until combined and smooth.
4. Add the Cheese:
   • Gradually add 1 1/2 cups of the shredded cheddar cheese (and any other cheese you’re using) to the cream mixture. Stir until the cheese is fully melted and the sauce is smooth.

Step 3: Assemble the Gratin

1. Prepare the Baking Dish:
   • Lightly grease a 9×13-inch baking dish with olive oil or butter.
2. Layer the Potatoes:
   • Arrange a layer of potato slices at the bottom of the baking dish, slightly overlapping each slice. Pour about a quarter of the cheese sauce over the potatoes.
3. Repeat the Layers:
   • Continue layering the potatoes and pouring the cheese sauce over each layer. Repeat until all the potatoes and sauce are used, finishing with a layer of sauce on top.
4. Top with Parmesan Cheese:
   • Sprinkle the remaining 1/2 cup of grated Parmesan cheese over the top of the gratin.

Step 4: Bake the Gratin

1. Cover and Bake:
   • Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 45 minutes, or until the potatoes are tender when pierced with a fork.
2. Uncover and Brown:
   • After 45 minutes, remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and the cheese is bubbly.

Step 5: Garnish and Serve

1. Garnish:
   • Once out of the oven, let the gratin sit for about 5-10 minutes before serving. Sprinkle with freshly chopped parsley for a pop of color.
2. Serve:
   • Serve your cheesy potato gratin warm as a side dish with roasted meats, salads, or other holiday dishes.

Tips:

• Cheese Variations: You can use a mix of your favorite cheeses, such as Gruyère, mozzarella, or fontina, for added flavor and creaminess.
• Make Ahead: You can prepare the gratin a day ahead by assembling it in the baking dish, covering it tightly with plastic wrap, and refrigerating. On the day of serving, bake as directed, adding an extra 10-15 minutes if chilled.
• Crispier Top: For a crispier top, broil the gratin for 2-3 minutes at the end of baking, keeping an eye on it to avoid burning.

Enjoy your Cheesy Potato Gratin—creamy, cheesy, and irresistibly delicious!