Garlic Potatoes Gratin is an elegant yet comforting dish that combines thinly sliced potatoes, fresh garlic, and rich cream baked to perfection. The result is a tender, cheesy masterpiece with a golden, crispy top and a melt-in-your-mouth interior. Every layer bursts with buttery flavor, making it a perfect side for special dinners or family gatherings.
Garlic Potatoes Gratin :
This timeless French-inspired recipe delivers sophistication with simplicity. Whether paired with roasted meats or served as a vegetarian centerpiece, Garlic Potatoes Gratin brings warmth, texture, and flavour to every table. It’s a crowd-pleaser that turns humble potatoes into a gourmet delight.
History of Potatoes Gratin :
The origins of potatoes au gratin, or “Gratin Dauphinois,” trace back to the Dauphiné region of France in the late 18th century. The dish was first prepared using local cream, butter, and thinly sliced potatoes baked in a shallow dish. Over time, garlic and cheese were added to enhance its flavor and richness. Today, Garlic Potatoes Gratin stands as a luxurious side dish found on tables around the world, appreciated for its creamy depth and rustic charm.
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Garlic Potatoes Gratin – Creamy, Golden, and Irresistible
Ingredients
- 2 lbs (900g) russet or Yukon Gold potatoes, thinly sliced
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup shredded Gruyère or Swiss cheese
- ½ cup Parmesan cheese
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon thyme (optional)
Instructions
- Preheat oven: Set to 375°F (190°C) and butter a baking dish.
- Prepare the mixture: Heat cream, garlic, salt, and pepper in a saucepan until warm.
- Layer the potatoes: Arrange half the potatoes in the dish, pour half the cream, and sprinkle cheese. Repeat with remaining layers.
- Bake: Cover with foil and bake for 35 minutes. Remove foil and bake another 15 minutes until golden and bubbly.
- Serve: Let rest 10 minutes before serving for the sauce to thicken.
Notes
- Slice potatoes evenly for uniform cooking.
- Use Gruyère for authentic French flavour.
- Add thyme or rosemary for a fragrant touch.
- Avoid overbaking to keep the cream from separating.
- Rest before serving for the perfect creamy texture.
Tips for Garlic Potatoes:
- A mandoline slicer ensures paper-thin potato slices.
- Warm cream prevents curdling during baking.
- Don’t skip preheating the oven for an even crust.
- For extra crunch, add breadcrumbs on top.
- Use half-and-half instead of heavy cream for a lighter version.
FAQs for Gratin:
Q: Can I make Garlic Potatoes Gratin ahead of time?
Yes, assemble and refrigerate it for up to a day, then bake before serving.
Q: Can I freeze it?
It’s best baked fresh, but you can freeze leftovers and reheat them at 350°F.
Q: What’s the best cheese to use?
Gruyère, Swiss, or a mix of cheddar and Parmesan work beautifully.
Q: Can I make it without cream?
Yes, use milk with a tablespoon of flour for a lighter sauce.
Q: What dishes go well with it?
It pairs wonderfully with roast chicken, beef tenderloin, or grilled vegetables.
Conclusion:
Garlic Potatoes Gratin is a stunning blend of creamy comfort and refined flavor. With its rich garlic essence, velvety layers, and golden crust, this classic side dish is sure to impress at any table. Whether for a cozy dinner or festive feast, it’s a dish that turns every meal into a special occasion.