You know what makes this potato gratin special? Using both Yukons and Russets – it's not showing off, it just works better. The Yukons stay nice and firm while the Russets get all soft and creamy.
Now, for the sauce, mix 1½ cups cream with ¾ cup whole milk – that's what soaks into those potatoes just right during the hour and fifteen minutes they're in the oven. Don't skimp on the cheese – you want 3 ounces of good Gruyere (the real stuff, not processed) for every pound of potatoes.
Layer everything up nice and neat, and what you get is a gratin that's got more character than if you'd just used one kind of potato. Simple as that, but it makes all the difference. The trick is in those two different potatoes working together – been making it this way for years and wouldn't do it any other way now.
Recipe
Potato Scalloped Potatoes Gratin is a rich, creamy dish that transforms humble potatoes into an elegant side dish perfect for special occasions or holiday meals. The combination of thinly sliced potatoes layered with cheese, cream, and aromatic seasonings creates a luxurious texture and depth of flavor that elevates this classic comfort food.
This traditional French-inspired dish differs from regular scalloped potatoes primarily due to the addition of Gruyere cheese, which adds a distinct nutty flavor and creates a golden-brown crust when baked. The slow cooking process allows the potatoes to become tender while absorbing the flavors of the herbs and cream, resulting in a dish that's both sophisticated and satisfying.
Ingredients:
- 3 pounds Yukon Gold potatoes
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic, minced
- 2 cups Gruyere cheese, grated
- 1 cup Parmesan cheese, grated
- 2 tablespoons butter
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Preheat oven to 375°F and butter a 9×13 baking dish. Slice potatoes thinly (1/8 inch) using a mandoline or sharp knife. Layer potato slices in the dish, overlapping slightly, and between each layer, add cream mixture (combine cream, milk, garlic, salt, pepper, and nutmeg), and sprinkle with cheese. Continue layering until all ingredients are used, ending with cheese on top. Cover with foil and bake for 1 hour.
Then remove foil and bake for an additional 30 minutes until golden brown and potatoes are tender.
For best results, let the dish rest for 15-20 minutes before serving to allow the cream to set properly. The potatoes can be sliced up to 4 hours in advance and stored in cold water to prevent browning, but make sure to pat them completely dry before using.
If the top browns too quickly during baking, cover it loosely with foil to prevent burning while ensuring the potatoes cook through completely.
A marriage of French and American comfort cooking, potato gratin (also known as scalloped potatoes) transforms humble ingredients into an elegant side dish. While the French term "gratin" refers to any dish topped with cheese or breadcrumbs and browned, this potato version has become particularly beloved across cultures.
Thinly sliced potatoes layered with cream and cheese create a velvety texture, while the golden-brown crust adds a satisfying crunch. Dating back to the late 1800s, this dish has graced both casual family dinners and formal holiday tables, proving that sometimes the simplest combinations yield the most impressive results.
Conclusion
Listen, these two-potato scallops are something special – and trust me, I've made plenty over the years. Mix up your Yukons and Russets, because they each bring something good to the table. The Yukons get all creamy and rich, while those Russets fluff up just right.
Pop it in at 350°F (if you're working in Celsius, that's about 175°). Now, don't rush this one – give it a full 75 minutes. You'll know it's ready when you can slide a fork through nice and easy, but the potatoes still hold their shape. I always add a good helping of Gruyere cheese – makes it nice and nutty – and enough cream sauce to keep everything moist and tender.
Watch your oven window toward the end; you want that top to turn a proper golden brown. My mother always said you eat with your eyes first, and she wasn't wrong about that.