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Pioneer Woman Potato Gratin

Pioneer Woman Potato Gratin - recipe card
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This classic potato gratin is a rich, creamy, and indulgent side dish featuring layers of thinly sliced potatoes baked in a luxurious garlic-herb cream sauce and topped with melted Gruyère and Parmesan cheeses. The potatoes become tender and absorb the creamy sauce, while the top turns golden brown and bubbly for a perfect textural contrast.

Ingredients

Scale
  • 2 lbs (about 4 medium) russet potatoes, peeled and sliced into 1/8-inch thick rounds
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/8 tsp freshly grated nutmeg (optional)
  • 1 cup (4 oz) Gruyère cheese, shredded
  • 1/2 cup (2 oz) Parmesan cheese, finely grated
  • 1 tbsp unsalted butter, softened (for greasing the dish)

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 2-quart (8×8-inch or 9-inch round) baking dish with the softened butter, ensuring the bottom and sides are well coated to prevent sticking.
  2. In a large liquid measuring cup or bowl, whisk together the heavy cream, whole milk, minced garlic, fresh thyme, kosher salt, black pepper, and nutmeg (if using). Set aside.
  3. Peel the potatoes and slice them into uniform 1/8-inch thick rounds using a mandoline or a very sharp chef’s knife. Keep slices in a bowl of cold water to prevent browning while you finish slicing, then drain and pat dry with a clean kitchen towel.
  4. Arrange one-third of the potato slices in the prepared baking dish, overlapping them slightly in a single layer. Pour one-third of the cream mixture over the potatoes, then sprinkle with one-third of the Gruyère and Parmesan cheeses.
  5. Repeat the layering two more times: potatoes, cream mixture, and cheese blend, ending with a final layer of cheese on top.
  6. Cover the dish tightly with aluminum foil and bake for 40 minutes. The foil traps steam and helps the potatoes cook through evenly without drying out.
  7. After 40 minutes, remove the foil and continue baking for an additional 20-30 minutes, or until the top is golden brown and bubbly, and the potatoes are fork-tender (a knife inserted into the center should meet no resistance). If the top browns too quickly, loosely tent with foil.
  8. Let the gratin rest for 10-15 minutes before serving. This resting period allows the sauce to thicken and set, making it easier to serve and enhancing the flavor.
  9. Serve warm as a rich and comforting side dish. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing: This gratin can be frozen before or after baking. For unbaked, assemble, cover tightly with foil, and freeze for up to 2 months. To bake from frozen, add about 20 minutes to the covered baking time. For baked leftovers, freeze in a freezer-safe container for up to 2 months. Reheating: Reheat individual portions in the microwave on high in 30-second intervals until warm. For best results, reheat in a 350°F (177°C) oven, covered with foil, for 15-20 minutes or until heated through.

Nutrition

Keywords: potato gratin, gratin dauphinois, creamy potato casserole, cheesy potatoes, side dish, Thanksgiving side, French side dish, baked potatoes, gruyere potatoes, vegetarian gratin

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-potato-gratin/