25-Min Cheesy Potato Gratin
Thinly sliced potatoes layered with melted cheese and cream, finished under the broiler until bubbly and golden. A rustic French classic that tastes like it simmered for hours but comes together in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
- 2 lbs potatoes (waxy, like Yukon Gold)
- 1.5 cups gruyère cheese, shredded
- 1 cup heavy cream
- 8 oz whole mushrooms, sliced
- 2 cloves garlic cloves, minced
- 2 tbsp butter
Instructions
- 1
Preheat oven to 450°F. Slice potatoes into 1/8-inch-thin rounds with a mandoline or sharp knife.
- 2
Heat butter in a large skillet over medium-high. Add mushrooms and garlic, sauté until mushrooms release liquid and edges brown, about 4 minutes.
- 3
Layer half the potato slices in a buttered 9x13-inch baking dish, overlapping slightly. Season with salt and pepper.
- 4
Scatter mushroom mixture over potatoes. Top with remaining potato slices, overlapping. Season again.
- 5
Pour cream evenly over potatoes. Sprinkle gruyère on top, covering surface completely.
- 6
Bake 15 minutes until edges bubble, then broil 2–3 minutes until cheese is golden and bubbling at the rim.
Tools you’ll need
- mandoline or chef's knife
- 12-inch skillet
- 9x13-inch baking dish
- oven (preheated to 450°F)
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