Rich & Creamy Garlicky Potato Gratin
Potato Gratin is a creamy and indulgent potato side dish wherein seemingly endless layers of tender, thinly slices potatoes are baked in a garlicky cream sauce. What you're left with is a rich and comforting side dish worthy of both holiday meals and weeknight dinners alike. My favorite part is the golden brown crust that forms on top! Gluten-free.
Pin Recipe
Servings: 12 servings
Calories: 353kcal
Equipment
Ingredients
- 5-6 large baking potatoes, scrubbed
- Kosher salt
- Freshly ground black pepper
- 4 Tbsp unsalted butter
- 4 cloves garlic, finely chopped or grated
- Optional: 2-3 Tbsp finely chopped thyme or rosemary
- 2½ - 3 cups heavy cream
- Flaky sea salt
Instructions
- Prep the potatoes. Preheat an oven to 350F, then grease a 9x13 baking dish with nonstick spray or butter. Fill a large bowl with cool water. Peel the potatoes, then place in the water to prevent oxidation. You can either thinly slice the potatoes with a mandoline or a food processor, but you want them to be of even thickness, about ¼-inch thick. Work in batches as needed, then return the sliced potatoes to the water.
- Assemble the gratin. To the prepared baking dish, add a thin layer of potatoes. It’s fine if some overlap, just not too many. Season lightly with a generous pinch of kosher salt and freshly ground black pepper. Scatter 1 Tbsp of unsalted butter and 1 clove of grated garlic on top (it’s easiest just to use your hands for this), then sprinkle with about 1 teaspoon of chopped herbs, if using. Top with another layer or two of potatoes. Repeat until you’ve used them all.
- Add the cream. Carefully pour 2½ - 3 cups of heavy cream on top. Stop when the cream reaches the top of the dish. Whether you use it all will depend on how many potatoes are in the dish.
- Bake the potatoes. Carefully transfer to the oven then cook for 80-90 minutes, using a spatula to press down on the top of the gratin every 20 minutes. The top of the gratin will turn deep golden brown as it cooks. Cool slightly (or you’ll burn your mouth!), then serve with a sprinkle of flaky sea salt and fresh thyme leaves.
Notes
- It’s easiest to slice the gratin once it’s cooled – if you can wait that long!
- For an extra cheesy gratin, you can add ¾-1 cup of grated Gruyere cheese in between layers of potatoes.
- Make-eahd: You can assemble the potato gratin up to 1 day in advance. Simply layer the potatoes, add the cream, and cover tightly with plastic wrap, then refrigerate. When you’re ready to bake, remove the dish from the fridge and let it come to room temperature for about 30 minutes before baking.
- Leftovers and storage: Leftover potato gratin can be stored in an airtight container in the refrigerator for up to 4 days. To retain the best texture, cover the dish with foil when storing.
- To reheat: Reheat the gratin in a 350°F oven for about 15-20 minutes or until warmed through. If the top starts to brown too quickly, cover loosely with foil.
- I do not recommend freezing potato gratin because of the textural change when it thaws.
Nutrition
Calories: 353kcal | Carbohydrates: 36g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 217mg | Potassium: 841mg | Fiber: 2g | Sugar: 3g | Vitamin A: 848IU | Vitamin C: 11mg | Calcium: 61mg | Iron: 2mg
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