Emulsifier Free Classic Potato Gratin
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Learn more →Ingredients
6 servings
- 2 ½ lb yukon gold potatoes, peeled and sliced ⅛-inch thick
- 1 tbsp unsalted butter, softened (for the dish)
- 2 cloves garlic, halved
- 1 ½ cups heavy cream
- ½ cup whole milk
- 1 tsp kosher salt
- ¼ tsp black pepper, freshly ground
- ¼ tsp freshly grated nutmeg
- 4 oz gruyère cheese, finely grated (about 1 ½ cups)
- 1 oz parmesan cheese, finely grated (about ⅓ cup)
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Heat the oven to 350°F (175°C). Rub the inside of a 9×13-inch baking dish thoroughly with the softened butter, then rub the cut sides of the garlic halves all over the buttered surface. Discard the garlic.
- 2
Combine the heavy cream, milk, salt, pepper, and nutmeg in a medium saucepan over medium heat. Warm, stirring occasionally, until the mixture just begins to steam and small bubbles appear at the edges, about 4–5 minutes. Do not boil. Remove from heat.
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