20-Min Crispy Potato & Cheese Gratin
Thinly sliced potatoes layered with Gruyère and cream, baked until golden and bubbly. A French Alpine classic that tastes like you spent hours but takes just 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 18g
Ingredients
- 1.5 lb potatoes (russet or waxy, peeled)
- 1.5 cups Gruyère cheese, grated
- 1 cup heavy cream
- ½ cup whole milk
- 2 count garlic cloves, minced
- 1 tbsp butter (for greasing)
Instructions
- 1
Preheat oven to 425°F. Butter an 8×10-inch baking dish generously.
- 2
Slice potatoes 1/8-inch thick (use a mandoline if you have one). Pat dry with paper towels.
- 3
Whisk cream, milk, garlic, salt, and pepper in a bowl until combined.
- 4
Layer half the potatoes in the baking dish, overlapping slightly. Sprinkle half the cheese. Add remaining potatoes, then remaining cheese.
- 5
Pour cream mixture over the top. Bake at 425°F until the surface turns golden and edges are bubbling, 16–18 minutes.
- 6
Let rest 2 minutes. Serve hot with crusty bread or a simple salad.
Tools you’ll need
- 8x10-inch baking dish
- mandoline slicer (optional, or sharp knife)
- whisk
- measuring cups
- oven
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