Gratin Potatoes with Cheese (Printable Version)
Layers of tender potatoes baked with a rich blend of cheddar and Gruyere cheeses in creamy sauce.
# Ingredients Required:
→ Potatoes
01 -
900 grams russet potatoes, peeled and sliced 3 mm thick
→ Cheese Sauce
02 -
200 grams sharp cheddar cheese, shredded
03 -
100 grams Gruyere cheese, shredded
04 -
480 milliliters heavy cream
05 -
43 grams unsalted butter
06 -
2 cloves garlic, minced
07 -
24 grams all-purpose flour
08 -
5 grams salt
09 -
1 gram black pepper
10 -
1 gram fresh thyme leaves (optional)
# Guide to Cooking:
01 -
Peel the potatoes and slice them evenly to a thickness of 3 millimeters to ensure uniform cooking and optimal texture.
02 -
Melt butter over medium heat in a saucepan. Whisk in flour to form a roux and cook for 1-2 minutes. Gradually add heavy cream while whisking continuously to avoid lumps. Once thickened, incorporate cheddar and Gruyere cheeses, minced garlic, salt, pepper, and thyme until smooth and creamy.
03 -
Arrange a layer of potato slices in a baking dish. Pour a portion of the cheese sauce over the potatoes. Repeat layering with remaining potatoes and sauce, finishing with a generous cheese layer atop.
04 -
Bake uncovered at 175°C for 60 minutes, until potatoes are tender and the top is golden and bubbling. Let rest briefly before serving to allow the sauce to set.
# Extra Suggestions:
01 -
Thin, uniform potato slices ensure even baking and a tender texture.