Cheesy Potato Gratin Recipe

Components:

1. Two pounds (900 grams) of russet potatoes (about four to five medium potatoes)
2. Two cups of heavy cream
3. One cup of whole milk
4. Two cups of shredded cheddar cheese (for added flavor, you can combine it with mozzarella or Gruyere)
5. Half a cup of Parmesan cheese, grated
6. Two minced garlic cloves
7. Two tablespoons of butter without salt
8. One teaspoon of dried thyme or one tablespoon of fresh thyme leaves
9. One teaspoon of salt, or more if desired
10. Half a teaspoon of freshly ground black pepper
11. 1/4 teaspoon ground nutmeg, which is optional but greatly enhances flavor
12. One tablespoon of freshly chopped parsley (for garnish)
13. One tablespoon of olive oil (to coat the baking dish)

Directions:

First, get the potatoes ready.

Peel and Slice the Potatoes: Using a sharp knife or mandolin, peel the potatoes and cut them into uniformly thin slices, about 1/8 inch thick.

Optional: Soak the Potatoes: While making the sauce, you can soak the potatoes in a bowl of cold water to keep them from browning. Before arranging them in layers in the baking dish, drain and pat dry.

Step 2: Get the cheese sauce ready.
Heat the Milk and Cream: Put the whole milk and heavy cream in a medium pot. Don’t let it boil; instead, cook it over medium heat until it barely starts to simmer.
Put the seasonings in:
Add the nutmeg (if using), salt, pepper, thyme, and minced garlic. Give it a minute or two to cook so the flavors can combine.
Melt the Butter: Add the butter to the cream mixture after melting it in a different small pan over medium heat. Mix until smooth and well mixed.
Add the Cheese: Slowly combine the cream mixture with 1 1/2 cups of shredded cheddar cheese (or any other cheese you like). Stir until the sauce is smooth and the cheese has melted completely.

Step 3: Put the Gratin Together
Get the baking dish ready:
Grease a 9 x 13-inch baking dish with butter or olive oil.
Arrange the potatoes in layers:
Line the bottom of the baking dish with a layer of potato slices, overlapping them just a little. Cover the potatoes with about a quarter of the cheese sauce.
Repeat the Layers:
Proceed to arrange the potatoes in layers, covering each with cheese sauce. Continue until all of the potatoes and sauce have been used, then cover with more sauce.
Add Parmesan cheese on top:
Top the gratin with the remaining 1/2 cup of grated Parmesan cheese.

Step 4: Bake the Gratin Cover and Bake:

Line the baking dish with aluminum foil and bake for 45 minutes at 375°F (190°C), or until the potatoes are soft when cut with a fork.
Brown and Uncover: After 45 minutes, take off the foil and keep roasting for another 15 to 20 minutes, or until the cheese is bubbling and the top is golden brown.

Step 5: Present and Garnish
Garnish: Before serving, let the gratin set for five to ten minutes after taking it out of the oven. For a splash of color, scatter some freshly chopped parsley on top.
Serve: Accompany roasted meats, salads, or other festive fare with your warm, cheesy potato gratin.

Advice: Cheese Variations: For extra taste and creaminess, try combining your favorite cheeses, like Gruyere, mozzarella, or fontina.
Make Ahead: The gratin may be made the day before by putting it together in the baking dish, wrapping it tightly with plastic wrap, and putting it in the refrigerator. Bake as instructed on the day of serving, allowing an additional 10 to 15 minutes if refrigerated.
Crispier Top: After baking, broil the gratin for two to three minutes, watching carefully to prevent burning, to achieve a crispier top.

Savor your creamy, cheesy, and incredibly tasty Cheesy Potato Gratin!