- Prepare the Potatoes:
- Preheat your oven to 375°F (190°C).
- After peeling the potatoes, slice them thinly, about 1/8 inch thick. A mandoline slicer can help achieve uniform slices if desired.
- Make the Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and milk, stirring to combine thoroughly.
- Add the grated cheddar cheese and Parmesan cheese, stirring continuously until the cheese melts and the sauce thickens.
- Season with salt, pepper, and nutmeg to taste. Remove from heat.
- Assemble the Dish:
- Grease a large baking dish with butter or cooking spray.
- Arrange half of the potato slices in an even layer on the bottom of the dish.
- Pour half of the cheese sauce over the potatoes, spreading it evenly.
- Layer the remaining potato slices on top, followed by the remaining cheese sauce.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and continue baking for an additional 25-30 minutes, or until the potatoes are tender, and the top is golden brown and bubbling.
- Serve:
- Let the gratin cool for a few minutes before serving.
- Garnish with fresh rosemary leaves for a decorative touch.
Tips:
- Enhance the Flavor: Experiment with different cheeses like gruyere, Swiss, or fontina for a more complex flavor profile.
- Add Layers: For additional depth, consider adding caramelized onions or crispy bacon between the layers of potatoes.
- Prevent Browning: If the top of the gratin browns too quickly, cover it loosely with aluminum foil during the remaining baking time.
Enjoy the crispy and creamy potato gratin, guaranteed to be a hit with your loved ones at any gathering!
