Name: Creamy Potato Gratin
Yield: 8
Ingredients: 2 Tbsp butter, softened or nonstick cooking spray; 3 pounds Yukon gold potato, peeled and slice 1/8”; 2 Tbsp garlic slices; 2 tsp fine sea salt; 2 cups heavy cream; 1 cup whole milk; ½ cup grated parmesan cheese; 2 Tbsp fresh thyme leaves; 1 Tbsp Fleur de sel; 1 Tbsp Pierre Poivre

The creamy, savory, satisfaction of a potato gratin gets even better when it’s easy and delicious. It’s the kind of dish you try to taste a bit of (you know, just to check if it’s ready) and find yourself with a big hole in your serving dish. But at least you’re sure it’s good.

Creamy Potato Gratin

Author: Helen Park
Servings: 8
Category: Side Dish

Ingredients

2 Tbsp butter, softened or nonstick cooking spray
3 pounds Yukon gold potato, peeled and slice 1/8”
2 Tbsp garlic slices
2 tsp fine sea salt
2 cups heavy cream
1 cup whole milk
½ cup grated parmesan cheese
2 Tbsp fresh thyme leaves
1 Tbsp Fleur de sel
1 Tbsp Pierre Poivre

Directions

Preheat the oven to 350°F
In an oven safe dish or casserole, grease with the pan with softened butter (or cooking spray)
Arrange the potato slices overlapping into the bottom of the baking dish.
Tuck the garlic slices in between the potato slices.
Mix the fine salt, heavy cream, and whole milk together and pour over the sliced potatoes.
Sprinkle on the Parmesan cheese, thyme leaves, fleur de sel, and Pierre Poivre and bake loosely covered for 30 minutes.
Remove the cover, rotate the baking dish, and continue baking for another 30 minutes or until the potatoes are tender and the top is golden brown and bubbly.