Creamy Potato Gratin With Melted Cheese

This creamy potato gratin layers thin potato slices with garlic, fresh cream and plenty of melted cheese.

Slow baking gives the potatoes time to soften while the top becomes deeply golden.

Ingredients for 6 servings

• 1.2 kg floury potatoes
• 400 ml fresh cream
• 200 ml whole milk
• 2 garlic cloves, finely grated
• 200 g grated melting cheese
• 20 g butter
• 1 teaspoon fine salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg

How to make creamy potato gratin

Prepare the dish

Heat the oven to 180°C. Rub a 30 × 20 cm baking dish with half a garlic clove, then coat it with the butter.

Slice the potatoes

Peel the potatoes and cut them into slices about 3 mm thick. A mandoline makes the layers even, but a sharp knife also works.

Layer with cream

Mix the cream, milk, grated garlic, salt, pepper and nutmeg. Arrange half the potatoes in the dish, pour over half the cream mixture and add 70 g cheese. Repeat the layers.

Bake until tender

Cover loosely with baking paper and bake for 50 minutes. Remove the paper, add the remaining cheese and bake for another 25 to 30 minutes, until golden and easily pierced with a knife.

Rest before serving

Leave the gratin for 10 minutes after baking. The cream will settle around the potatoes, making each serving easier to lift from the dish.

Conclusion

Creamy potato gratin is a reliable side dish for family meals. Thin slices, gentle baking and a short rest create tender layers with a crisp cheese topping.