Really tender and creamy garlic potato gratin with a deliciously crispy and cheesy crust. It’s one of the best carb-loaded side dish for almost any meal. Besides, you can never have too many spuds.
Guaranteed to be everyone’s favorite side dish. So completely addictive. Whenever I make these potatoes, they’re always the first thing to disappear, so I’d say it’s a pretty good sign. The potatoes are tender, creamy and soak up all the delicious garlic and cheese flavors and it’s finished with a crisp, golden, bubbling top.
Potatoes au Gratin – this French classic is made with finely sliced potatoes, cream and cheese. I made the gratin the old fashioned way by first cooking the potatoes in milk and cream with the spices, before putting them in the oven form. Although, it’s an extra step, but the taste will be much fuller, from my experience.
I highly recommend you to try THE “Creamy Garlic Potato Gratin”.
I want to say that it’s quite remarkable how so few ingredients can make something so luxurious. But the reality is, it’s pretty hard to go wrong when potatoes, cream, garlic and cheese are involved.
And of all the ways to cook potato, this is one of my absolute favorite, but you’ll find a good alternative in the Smashed potatoes with parmesan.
Any melting cheese will work fine – Cheddar , Gruyere are cheeses I have used and works very well. And be aware, it’s always best to grate your own as it melts better. Store bought pre-shredded has anti caking agent which prevents cheese melting as well as it should.
Creamy Garlic Potato Gratin
- Large saucepan
- Oven form
- 1200 g potatoes firm starchy sort
- 5 gloves garlic sliced
- 3 dl milk
- 6 dl cream heavy cream
- 2 tsp salt
- 1 tsp black pepper
- 1,5 tsp white pepper
- 1 olive oil
- 3 dl cheese, cheddar or any of your liking, grated
- butter to grease oven form
- Preheat the oven to 175 degrees.Prepare the ingredientsPeel and slice the potatoes thinly, preferably with a mandolin
- Slice the garlic cloves and fry them in olive oil in a large saucepan, just until them taking on color. Pour on milk and cream and bring to the boil.
- Add the potatoes and cook until the cream milk has thickened. It is because the starch is pulled out. Stir constantly so that it does not burn, stirring slowly is the key here.Add salt and pepper. Stir in ⅔ of the grated cheese. Taste and adjust salt/pepper.
- Pour everything into a greased, ovenproof dish. Sprinkle with the rest of the grated cheese.
- Gratinate for about 40-50 minutes. Feel with a test pin that the gratin is ready. If necessary, place foil towards the end so that it does not burn, although I like the crispy crust on top. Cuisine: The cream of the crop