The dish was a big hit with my entire family. I plan on making twice as much next time
Parmesan and Gruyère Potato Gratin is a baked dish made with thinly sliced potatoes, cream, garlic, and a blend of Parmesan and Gruyère cheeses. It is typically baked until the top is golden brown and bubbly, creating a crispy crust while the potatoes underneath become tender and creamy.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Russet potatoes | 2 lbs |
| Heavy cream | 1 1/2 cups |
| Garlic cloves | 3 |
| Freshly grated nutmeg | 1/2 tsp |
| Gruyère cheese | 1 cup |
| Parmesan cheese | 1/2 cup |
| Salt | to taste |
| Freshly ground black pepper | to taste |
| Butter | for greasing baking dish |
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter.
- Prepare Cream Mixture: In a saucepan over medium heat, combine the heavy cream, minced garlic, freshly grated nutmeg, salt, and pepper. Stir until well mixed and bring to a simmer. Then, remove from heat.
- Layer Potatoes and Cheese: Arrange a layer of the thinly sliced potatoes in the greased baking dish, slightly overlapping each other. Sprinkle a portion of both Gruyère and Parmesan cheeses over the potatoes.
- Add Cream Mixture: Pour a portion of the warm cream mixture over the first layer of potatoes and cheese.
- Repeat Layers: Continue layering potatoes, cheese, and cream mixture until all ingredients are used, finishing with a generous layer of cheese on top.
- Cover and Bake: Cover the dish with aluminum foil and bake for 40 minutes. Then, remove the foil and bake for an additional 20-30 minutes or until the top is golden brown and bubbly, and the potatoes are tender.
- Rest and Serve: Let the gratin rest for about 10 minutes before serving to allow the layers to set. Then, serve and enjoy your delicious Parmesan and Gruyère Potato Gratin!
