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Classic Potato Gratin with Gruyere Cheese - In this classic and simple version of potato gratin, thinly sliced yellow potatoes alternate with layers of shredded gruyere, which is all bound together with garlic infused milk and baked to perfection. | justalittlebitofbacon.com
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Classic Potato Gratin with Gruyere Cheese

In this classic and simple potato gratin, thinly sliced yellow potatoes alternate with layers of shredded gruyere, all baked to perfection.
Course Side Dish
Cuisine French
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Calories 300kcal
Author Just a Little Bit of Bacon

Ingredients

  • 2 cups whole milk
  • 2 medium garlic cloves, smashed
  • 1/4 tsp dried thyme
  • 1/4 tsp dried sage
  • 1 tsp kosher salt
  • 2 lbs yellow potatoes
  • 6 oz gruyere. shredded
  • 1 oz parmesan. grated

Instructions

  • Preheat oven to 350F.
  • Bring milk, garlic, thyme, sage, and salt to a boil in a medium saucepan. Once it boils, shut off the heat and let it steep while you make the rest of the gratin.
  • If you prefer peeled potatoes in a gratin, peel them. Then slice your peeled or unpeeled potatoes very thin. I slice mine 2 mm thick on a mandoline. If yours are thicker, you will need to add more cooking time.
  • To layer the potatoes and cheese in the gratin dish, put down a layer of potatoes, then a layer of cheese, followed by two more layers of each. You will have three layers of potatoes each topped by a layer of cheese. Once that is done, remove the garlic from the steeped milk and pour the milk over the gratin.
  • Cover the gratin with foil and bake for 1 hr 15 mins. Check the potatoes with a skewer or a fork. They should be tender all the way through. If not, give them another 10 minutes.
  • Remove the foil and bake for 15 minutes more to brown the topping. Let the gratin sit for 15-20 minutes on the counter to let the potatoes absorb the milk and for the gratin to firm up.

Notes

  • Milk/Cream: I used only whole milk in this gratin since there is a fair amount of it and this recipe is for any day you have a little time to spend in the kitchen. For a special occasion potato gratin where you may want a richer dish, just change out some of the milk for cream, up to 1 cup (making it 1 cup cream and 1 cup milk).
  • Mandoline: The mandoline I use is the GSD Mandoline Slicer. I find it really easy to use and it has held up very well for me.

Nutrition

Calories: 300kcal