Cheesy Potato Gratin Casserole
A comforting dish of creamy, cheesy potatoes topped with a golden crust, perfect as a side dish or main course.
Ingredients
Main Ingredients
- 2 pounds potatoes (Yukon Gold or Russet) Yukon Gold potatoes lend the best flavor and texture.
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
- 2 tablespoons butter, for greasing the dish
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.
- Peel and slice the potatoes thinly (about 1/8 inch thick) using a sharp knife or mandolin for even thickness.
- In a mixing bowl, combine the heavy cream, minced garlic, thyme, salt, and pepper. Stir until well combined.
- Start layering the sliced potatoes in the greased baking dish. Pour a little of the cream mix over the first layer. Repeat the process until all the potatoes are used, finishing with the last layer of cream.
- Sprinkle the shredded cheddar cheese and grated Parmesan evenly over the top of the casserole.
Baking
- Cover the dish with aluminum foil and bake it in the preheated oven for 40 minutes.
- Remove the foil and let it bake for an additional 20 minutes, or until the top is golden and bubbly.
- Let it rest for a few minutes before diving in. Serve warm and enjoy the ooey-gooey goodness!
Notes
Consider serving it alongside grilled vegetables, a crisp Caesar salad, or a rotisserie chicken. A glass of lightly chilled white wine pairs well too.