Can I use milk instead of cream?

Yes! Whole milk or half-and-half works fine. It won’t be as rich, but it’s still tasty.

Is this recipe healthy?

It’s rich, yes, but also full of calcium and potassium from the potatoes and cheese. Use low-fat cheese and milk for a lighter version.

Yes, but texture may change slightly. Freeze after baking, then thaw and reheat in the oven.

How thin should I slice the potatoes?

About 1/8 inch. Too thick, and they won’t cook evenly. A mandoline helps.

Can I make it without cheese?

Yes, but it becomes more of a creamy potato bake. You can also use dairy-free cheese.

What pairs well with this dish?

It’s great with roasted meats, green salads, or even eggs for brunch.

Cheesy Garlic Potatoes Gratin

Description

Cheesy Garlic Potatoes Gratin is a comforting and creamy side dish made with thinly sliced potatoes baked in a rich garlic cheese sauce. This easy recipe delivers a golden, bubbling top with layers of tender, flavorful potatoes underneath. Perfect for family dinners, holidays, or whenever you’re craving a warm, cheesy treat.

Ingredients

Scale

2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
2 cups heavy cream (or whole milk for a lighter version)
1½ cups shredded cheddar cheese (or Gruyère for a richer flavor)
½ cup grated Parmesan cheese
4 cloves garlic, minced
2 tablespoons unsalted butter
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg (optional, for depth)
Fresh parsley or chives, chopped (for garnish)

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Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Prepare the garlic cheese sauce: In a saucepan over medium heat, melt butter. Add garlic and sauté until fragrant (about 1 minute). Pour in the cream and stir. Add salt, pepper, and nutmeg. Bring to a gentle simmer, then remove from heat and stir in half of the cheddar cheese and all of the Parmesan until melted.
Layer the potatoes: Arrange half of the sliced potatoes in the bottom of the prepared dish. Pour half of the cheese sauce over them. Add a layer of the remaining potatoes and top with the rest of the sauce.
Top and bake: Sprinkle the remaining cheddar cheese evenly on top. Cover loosely with foil and bake for 40 minutes. Remove foil and bake uncovered for an additional 20–25 minutes, or until potatoes are tender and the top is golden brown.
Rest and serve: Let the gratin sit for 10 minutes before slicing. Garnish with fresh herbs if desired.

Notes

Substitutions: Use half-and-half or milk instead of heavy cream. Swap cheeses to suit your taste.
Make-ahead: Assemble up to 1 day in advance and refrigerate. Bring to room temperature before baking.
Leftovers: Store in the fridge in an airtight container for up to 4 days. Reheat in oven or microwave.
Serving Tip: This dish pairs well with roast meats, green vegetables, or as part of a holiday spread.

Prep Time: 20 minutes
Cook Time: 60–65 minutes
Cuisine: American, French-inspired