A rich, creamy, and comforting French classic made with thinly sliced potatoes baked in cream (often with cheese) until tender and golden on top.
Ingredients
- 2 lbs (about 1 kg) potatoes (Yukon Gold or Russet work well)
- 2 cups heavy cream
- 1 cup whole milk 2–3 cloves garlic, minced
- 1½ cups grated cheese (Gruyère is traditional, cheddar works too)
- 2 tbsp butter Salt and pepper
- Optional: pinch of nutmeg, fresh thyme
You layer the thinly sliced potatoes, grateg cheese, and cream sauce in progressive layers, ending with cheese.
To make the cream sauce, gently heat cream, milk, garlic, salt, pepper, and nutmeg (don’t boil).
Bake it in a 375 degree oven for about an hour, make sure that the chease caramalizes! Then allow about 15 min of cooling before serving.
I used Russert potatoes and we had gruyere cheese in the fridge. Its a great dish that we served with Steak au Poivre
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