Creamy, comforting, and irresistibly cheesy, this potato gratin is the kind of dish that turns simple ingredients into something truly special. Whether you’re serving it alongside a holiday roast or as a cozy side for a weeknight dinner, this classic gratin delivers warmth and flavour in every bite.
Potato Gratin
1 medium garlic clove
3 tbsp unsalted butter, at room temperature
3 lbs medium potatoes, unpeeled and cut into ⅛ ” slices
1 medium yellow onion, thinly sliced (about 2 cups)
1 tbsp all-purpose flour
1 ¾ C heavy whipping cream
2 ½ tsp kosher salt
1 tsp dry mustard
⅛ tsp freshly grated nutmeg
6 oz sharp white cheddar cheese, shredded (about 1 1/2 C)
4 oz Gruyère cheese, shredded (about 1 C)
2 tsp thinly sliced fresh chives (optional)
Preheat oven to 325°F. Rub cut garlic over inside of 2 1/2- to 3-quart baking dish; discard garlic. Rub inside of dish with 1 tbsp butter; set aside.
Arrange potato & onion slices, standing slightly vertically on edges, in slightly overlapping concentric circles in baking dish. Tuck smaller potato and onion slices into any gaps to fill.
Melt remaining 2 tbsp butter in medium saucepan over medium heat. Add flour; cook, whisking constantly, for 1 minute. Slowly whisk in cream until smooth. Whisk in salt, mustard & nutmeg. Bring to simmer over medium, whisking constantly. Remove from heat. Whisk in 3/4 cup of Cheddar & 1/2 cup of the Gruyère, 1 handful at a time, until melted & smooth. Pour evenly over potato mixture. Sprinkle with remaining cheeses.
Cover dish with foil. Bake in preheated oven until cream is bubbling, cheese has melted & potatoes are tender when pierced with a fork - 1 to 1 hour 15 min. Remove foil & broil gratin until cheese is bubbly & browned in spots, checking occasionally to prevent over-browning, 5-8 min. Remove from oven. Let stand 20 min. Sprinkle with chives and serve.
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www.foodandwine.com/recipes/potatoes-au-gratin