Ingredients
Scale
- 4 large Potatoes (Yukon Gold or Russet)
- 2 cups Heavy cream
- 3 cloves Garlic (minced)
- 2 cups Cheddar cheese (shredded)
- 1 tablespoon Fresh thyme (chopped)
- 1 teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Wash and peel the potatoes, then slice them thinly (about 1/8 inch thick) and place in cold water.
- In a medium saucepan, combine heavy cream, minced garlic, salt, and pepper. Heat until simmering, then remove from heat and stir in chopped thyme.
- Preheat the oven to 375°F (190°C). Grease a baking dish and layer the sliced potatoes, pouring cream mixture and sprinkling cheese between layers, finishing with cheese on top.
- Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 15-20 minutes until golden brown and bubbly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For longer storage, freeze the gratin for up to 2-3 months.
- Thaw frozen gratin in the refrigerator overnight before reheating.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 80 mg
Keywords: Scalloped Potatoes, Gratin, Comfort Food, Side Dish