Name: Creamy Potato Gratin with Rosemary 🌿
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour, 20 minutes
Ingredients: 2 lbs Yukon Gold potatoes, thinly sliced; 2 cups heavy cream; 1 cup shredded Gruyère cheese; 1 cup shredded Parmesan cheese; 2 cloves garlic, minced; 2 tbsp unsalted butter, softened; 1 tsp fresh rosemary, finely chopped; 1/2 tsp salt; 1/4 tsp black pepper; Fresh rosemary sprigs for garnish

This cheesy potato gratin is rich, creamy, and perfectly cheesy, making it a crowd-pleasing side dish for any occasion.

Quick Steps ✨

Prepare Baking Dish: Preheat the oven to 375°F (190°C) and butter a baking dish.

Layer Potatoes: Arrange sliced potatoes in the dish, seasoning each layer with salt, pepper, and garlic.

Add Cheese and Cream: Pour heavy cream over the potatoes and sprinkle with cheeses.

Bake: Cover with foil and bake for 45 minutes. Uncover and bake for 15 more minutes until golden.

Serve: Garnish with fresh rosemary and enjoy hot!

Step by Step Instructions 📝

1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Rub the inside of a baking dish with the softened butter to prevent sticking.

2. Layer the Potatoes: Arrange a layer of thinly sliced potatoes at the bottom of the dish. Sprinkle with a bit of minced garlic, salt, pepper, and a pinch of chopped rosemary. Repeat this process, layering the potatoes until they are all used up, ensuring even seasoning throughout.

3. Pour Cream and Add Cheese: In a small bowl, mix the heavy cream with a little salt and pepper. Pour the cream evenly over the layered potatoes. Sprinkle the Gruyère and Parmesan cheeses on top, spreading them evenly.

4. Bake Covered: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 45 minutes until the potatoes are tender when pierced with a knife.

5. Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the top is golden and bubbling. The cheese should be melted and slightly crispy around the edges.

6. Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh rosemary sprigs and serve warm as a delicious side dish!

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Sidney's Favorite Tools 🥣

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Substitutions 🔄

Use sweet potatoes instead of Yukon Gold for a different flavor profile.

Substitute Gruyère with cheddar for a sharper taste.

Replace heavy cream with half-and-half for a lighter version.

Useful Notes 📝

Uniform Slices: Using a mandoline slicer ensures the potatoes are evenly sliced, which helps them cook uniformly.

Crispy Top: For an extra crispy top, broil the gratin for 2-3 minutes at the end of baking.

Adding Herbs: Try adding thyme or chives for additional herbal notes.

Nutritional Insights 🍎

Each serving contains the stated nutritional values:

🔥 Energy: 350 kcal

🥑 Fat: 25 g (of which saturates: 15 g)

🍞 Carbohydrates: 25 g (of which sugars: 3 g)

🌾 Fiber: 2 g

💪 Protein: 10 g

🧂 Salt: 1.2 g

Rich in flavor but worth every bite!

My Essential Kitchen Favorite 🥣

Leftover Advice ♻️

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, about 15-20 minutes. You can also microwave it, but the oven keeps the top crispier!