Creamy Cheesy Potato Gratin
Thinly sliced potatoes baked in a creamy garlic sauce with a golden, crispy cheese topping. The result is tender inside with a perfectly browned crust.
- Time
- 1 h 20 min
- Serving
- 554 kcal
- Ingredients
- ≈ $1.62
- Protein
- 16 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 220 g
- 2 Cream 20%pack 500 ml ≈ $3.00 110 ml
- 3 Hard cheesepack 200 g ≈ $2.70 30 g
- 4 Garlic≈ $10.00 per kg 3 g
- 5 Butterpack 180 g ≈ $1.58 5 g
- 6 Nutmeg 1 g
- 7 Salt 2 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice potatoes1 into 2–3 mm thick rounds, mince the garlic4, and grate the cheese.
Butter5 a baking dish, then layer the potatoes1, lightly salting each layer.
Mix cream2, garlic4, nutmeg, and pepper, then pour over the potatoes1.
Cover the dish with foil and bake at 350°F (180°C) for 40 minutes.
Remove the foil, sprinkle with grated cheese, and bake another 15–20 minutes until the potatoes1 are tender and the top is golden.
Let the gratin rest for 10 minutes before serving to set the layers.
Tips
- Why it works
- Slice the potatoes thin so they bake evenly and don't stay raw inside. If the slices are thick, the center stays hard even after 60 minutes.
- Substitutions
- Replace the 20% cream with 20% sour cream for a thicker result, but the crust will be less fluffy. You can use Parmesan instead of hard cheese, but grate it coarser.
- Common mistakes
- If the gratin doesn't brown on top, the foil came off too late or the temperature was below 180 °C. The crust should be golden.
- Storing and reheating
- Keep in the fridge for 3 days, but it's best eaten within 2. Reheat in the oven at 160 °C for 15 minutes under foil so it doesn't dry out.
- Serve with
- Serve with roast chicken or mushroom stew at a festive dinner, when you need a hearty side.
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