Company-Worthy Creamy Potato Gratin (Golden & Bubbly)
Company-Worthy Creamy Potato Gratin (Golden & Bubbly)
The technique is streamlined yet reliable—no flour roux or fussy steps—just hot cream, even layers, and proper resting time for picture-perfect slices.
It embodies the tinsuf philosophy of smart, high-reward cooking: minimal effort, maximum applause.
Ingredients
- 3 pounds (1.4 kg) Yukon Gold potatoes, peeled and sliced 1/8 inch (3 mm) thick
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 3 tablespoons unsalted butter, plus more for the dish
- 3 cloves garlic, minced (or 1 1/2 teaspoons garlic powder)
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 1/2 cups (150 g) grated Gruyère or Swiss cheese, divided
- 1/2 cup (50 g) grated Parmesan, divided
- 2 tablespoons chopped fresh parsley or chives, for finishing
Potato choice: Yukon Gold holds shape yet turns silky. Russets work too, but rinse and pat dry after slicing to reduce excess starchiness.
Step-By-Step Instructions
Pages: 1 2
