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Cheesy Potato Gratin

Cheesy Potato Gratin

Indulge in the creamy layers of a Cheesy Potato Gratin. Perfect for any occasion, this easy recipe brings warmth and richness to your dinner table.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting Time 5 minutes
Total Time 1 hour 35 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 tablespoons butter
  • 1 small onion, finely chopped
  • 1 clove garlic, thinly sliced
  • 1 teaspoon fresh thyme, chopped or ½ teaspoon dried thyme
  • 3 tablespoons flour use gluten-free if needed
  • 1.5 cups milk
  • 1.5 cups grated Gruyère cheese
  • a pinch nutmeg optional
  • to taste salt and pepper
  • 4 pounds potatoes, thinly sliced

Equipment

  • Sharp knife or mandoline slicer
  • Saucepan
  • Whisk
  • Large baking dish
  • Spatula
  • Aluminum foil

Method
 

  1. Preheat your oven to 350°F (180°C).
  2. In a saucepan, melt the butter over medium heat.
  3. Add the onions and cook until soft and translucent, about 3 to 5 minutes.
  4. Toss in the garlic and thyme, cooking for an additional minute.
  5. Sprinkle in the flour and stir until slightly golden.
  6. Slowly pour in the milk, whisking constantly to avoid lumps.
  7. Stir until the sauce thickens, then mix in half the Gruyère cheese.
  8. Season with nutmeg, salt, and pepper to taste.
  9. Butter a large baking dish and spread a thin layer of sauce on the bottom.
  10. Arrange a layer of potato slices over the sauce, slightly overlapping them.
  11. Repeat the process until all ingredients are used up, finishing with a final layer of sauce and the remaining Gruyère on top.
  12. Cover the dish with aluminum foil and bake for 45 to 60 minutes until potatoes are tender.
  13. Remove the foil and bake for an additional 15 minutes until the top is golden brown and bubbly.
  14. Let the gratin rest for 5 minutes before serving.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 10gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 300mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 8mgCalcium: 25mgIron: 10mg

Notes

For a creamier texture, consider parboiling the potatoes for 2 to 3 minutes before assembling.
Use freshly grated cheese for the best melting quality.
You can make this gratin ahead of time and refrigerate it.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Feel free to customize the recipe by using different cheeses or adding herbs for a twist.
Tried this recipe?Let us know how it was!