6 Ingredient Potato Gratin
Potatoes are always a delicious vehicle for flavor. Slowly cooked in cream and cheese, these potatoes are rich and decadent for a cold night. Feel free to add mozzarella, parmesan, cheddar or any of your favorite cheeses to the mix!
What you will need
1 1/2 cups Heavy Cream
3 Garlic Cloves
2 Tbsp Unsalted Butter
2.5 lb Russet Potatoes
1 tsp Salt
1/4 tsp Black Pepper
.5 lbs Gruyere Cheese
.25 oz Fresh Thyme
(Nutritional facts 183 calories, 12.71 g fat, 12.37 g carbohydrates, 5.8 g protein, 40 mg cholesterol, 227 mg sodium)How to cook
1
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9203192-1643225054022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MSZyZW5kZXJDbGlwU2l6ZT0x.jpg)
2
![t into small squares if pre-sliced.](https://craftlog.global.ssl.fastly.net/m/ve/b64-9203192-1643225054022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MiZyZW5kZXJDbGlwU2l6ZT0x.jpg)
Gather and portion ingredients. Grate the cheese if not already, or chop it into small squares if pre-sliced.
3
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9203192-1643225054022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MyZyZW5kZXJDbGlwU2l6ZT0x.jpg)
Rinse and scrub the potatoes and peel.
4
![knife.](https://craftlog.global.ssl.fastly.net/m/ve/b64-9203192-1643225054022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9NCZyZW5kZXJDbGlwU2l6ZT0y.jpg)
Thinly slice the potatoes (about 1/8th of an inch) on a mandolin or with a knife.
5
![ly chop.](https://craftlog.global.ssl.fastly.net/m/ve/b64-9203192-1643225054022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9NiZyZW5kZXJDbGlwU2l6ZT0z.jpg)
Smash the garlic with the flat side of the knife and remove the skin. Roughly chop.
6
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9203192-1643225054022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9OSZyZW5kZXJDbGlwU2l6ZT0y.jpg)
Add the chopped garlic to a bowl with the butter and melt.
7
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9203192-1643225054022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTEmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Stir the melted butter and garlic into the heavy cream.
8
Set oven to 350°F
9
![or oven-safe skillet.](https://craftlog.global.ssl.fastly.net/m/ve/b64-9203192-1643225054022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTQmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Fan out the potatoes slices in an even layer in the bottom of a baking dish or oven-safe skillet.
10
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9203192-1643225054022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTUmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Pour 1/3 of the cream mixture over the first layer of potatoes.
11
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9203192-1643225054022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTYmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Season with a pinch of salt, pepper, and fresh thyme leaves.
12
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9203192-1643225054022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTgmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Next evenly distribute a layer of 1/3 of the cheese over the potatoes.
13
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9203192-1643225054022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTkmcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
Build another layer of potatoes, cream, salt, pepper, thyme and cheese.
14
![easonings, but reserve the remaining cheese to add later.](https://craftlog.global.ssl.fastly.net/m/ve/b64-9203192-1643225054022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjImcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
Add the third layer of potatoes and top with the remaining cream. Add the seasonings, but reserve the remaining cheese to add later.
15
![es or until potatoes are soft and you can easily pierce them with a knife or fork.](https://craftlog.global.ssl.fastly.net/m/ve/b64-9203192-1643225054022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjUmcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
Cover with a lid or foil and bake for about an hour to an hour and 15 minutes or until potatoes are soft and you can easily pierce them with a knife or fork.
16
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-9203192-1643225054022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjgmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Top with the last third of the cheese.
17
![a little more cheese browning, feel free to pop it under the broiler for 3-5 minutes to really crisp up the top.](https://craftlog.global.ssl.fastly.net/m/ve/b64-9203192-1643225054022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjkmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Return to the oven uncovered for about 15 more minutes. If you'd still like a little more cheese browning, feel free to pop it under the broiler for 3-5 minutes to really crisp up the top.
18
![let it set up and avoid burning anyone!](https://craftlog.global.ssl.fastly.net/m/ve/b64-9203192-1643225054022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MzEmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
I recommend letting this dish cool for 20-30 minutes before serving just to let it set up and avoid burning anyone!
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