Description
A creamy and comforting potato gratin layered with béchamel sauce and topped with golden cheese.
Ingredients
Scale
- 4 large Potatoes (Yukon Gold or Russets)
- 2 cups Heavy Cream (or half-and-half for a lighter version)
- 1 cup Gruyère cheese (shredded)
- 4 tablespoons Butter
- 4 tablespoons Flour
- 2 cloves Garlic (minced)
- 2 teaspoons Fresh Thyme (chopped)
- Salt and pepper to taste
- Pinch of Nutmeg
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the potatoes by peeling and slicing them thinly.
- Make the béchamel sauce by melting butter in a saucepan, whisking in flour, then slowly adding cream while stirring until thickened.
- Assemble the dish with a layer of béchamel, followed by potatoes, seasoning, and cheese. Repeat the layers.
- Bake the gratin covered with foil for 45 minutes, then remove foil and bake for an additional 15 minutes until golden.
- Rest for 10 minutes before serving.
Notes
You can prepare the gratin a day in advance. Consider using an air fryer for quicker cooking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg