Cheesy Scalloped Potatoes Gratin
This Cheesy Scalloped Potatoes Gratin is creamy, cheesy, and golden on top – a perfect comforting side for any occasion!
Servings: 6 servings
Ingredients
- 4 large russet potatoes thinly sliced
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 3 cups heavy cream
- 3 cloves garlic minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 tablespoon olive oil for greasing the baking dish
- 1 tablespoon fresh thyme leaves
Instructions
- Start by washing and peeling your russet potatoes. Using a mandoline slicer or a sharp knife, slice them into thin, uniform rounds—about 1/8 inch thick.
- In a medium bowl, whisk together the heavy cream, minced garlic, salt, black pepper, and paprika to create the cream sauce.
- Grease your baking dish with olive oil. Arrange a single layer of potato slices on the bottom, then sprinkle with a mix of cheddar and Parmesan cheese and fresh thyme leaves. Pour some cream sauce over the layer. Repeat layers ending with cheese on top.
- Cover the dish tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for about 60 minutes.
- Remove the foil and bake uncovered for another 15-20 minutes until the top is golden brown and bubbly. Optionally broil for 2-3 minutes for extra crispiness, watching carefully.
- Let the gratin rest for 10 minutes before serving warm as a decadent side dish.
Equipment
- Mandoline slicer or sharp knife
- Large Mixing Bowl
- 9x13-inch baking dish
- Whisk
- Aluminum foil
- Oven mitts
Notes
- For a creamier texture, swap russet potatoes with Yukon Golds.
- Try different cheeses like Gruyère or mozzarella for varied flavors.
- Store leftovers in an airtight container in the fridge for up to 4 days and reheat covered in the oven.
