Easy and Cheesy Potato Gratin
This potato gratin is super flexible allowing you to utilize what you have on hand already. Which is one more reason why this recipe should become a regular feature in your kitchen.
Ingredients
- 5-6 Large Russet Potatoes
- 1 Large Onion
- 2 cups Heavy Cream
- 2 tablespoon Butter, Softened
- 2 cups Gruyere or other strong cheese, Shredded
- Optional - ham, cooked bacon, or other meat
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 1 tablespoon Minced Garlic
- Salt and Pepper
Instructions
- Scrub your potatoes. This dish can be made with skins left on, but you’re welcome to peel them if you like.
- Using a mandolin, slice the potatoes very thin. Not able to see through them thin, but close.
- Slice your onion in long thin strips.
- Place potatoes, onion and garlic in a pot and cover with water. Bring pot to a boil for 2 minutes. Remove from heat and drain.
- Use butter to grease the bottom and sides of a 9×13 pan.
- Put slices of potato in a single layer in the bottom of the pan and along the sides.
- Going in layers, add onion and optional meat then sprinkle with cheese until you’ve used up all your potato slices. Top with remaining cheese.
- In a small pan, heat cream on medium heat and whisk in seasonings. Stirring regularly let cream thicken slightly, about 10 minutes.
- Pour cream over the top of the potatoes.
- If you are freezing this for later, wrap pan in plastic wrap and place in freezer.
- Otherwise, place uncovered pan in oven heated to 400° degrees. Bake for 30 minutes. Then turn oven to broil for 5 minutes or until cheese on top is brown.
- Let potatoes sit after removing from oven for 20 minutes before serving.
Notes
If you freeze this for later, allow the potatoes to thaw completely before following the cooking directions.
Tried this recipe?Let us know how it was!