Cheesy Creamy Potato Gratin Recipe

Before you start anything else, preheat your oven to 190°C (375°F). This is a crucial step, as the proper oven temperature helps to cook the potato gratin evenly, a mistake I learnt from my initial trials.

After peeling, use a quality mandolin slicer to slice the potatoes thinly. I've found that uniform thin slices cook more evenly and result in a creamier texture.

In a large saucepan, combine the heavy cream, milk, garlic, salt, pepper, and nutmeg. Stir these together, and bring it up to a gentle simmer over medium heat.

Gradually add the sliced potatoes into the cream mixture. Make sure each slice is coated, as this ensures that every bite will be full of flavor. This step truly makes a difference as I’ve found that just layering potatoes and pouring over sauce doesn’t reach every layer.

After all the potato slices are coated with the cream mixture, transfer half of them to a greased baking dish, forming an even layer. Sprinkle with half of the Gruyere cheese. Layer the rest of potato-cream mixture on top and finish it with the rest of the cheese.

Now you get to put it into your pre-heated oven. Bake it uncovered for about an hour, until it's beautifully golden on top and the potatoes are tender when poked with a knife. If the top browns too quick - a challenge I faced on a few occasions - simply cover it with a piece of foil until the potatoes are cooked.

Once it's finished baking, I advise waiting for at least ten minutes before serving it. It might be hard to wait because it smells so good, but it helps the structure and will be worth your patience.