15-Min Potato Gratin with Cream & Cheese
Thinly sliced potatoes layered with cream, Gruyère, and garlic in a skillet, then broiled until golden and bubbly. Pure French comfort in 15 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- 1.5 lbs potatoes, waxy (Yukon gold or red)
- 1 cup heavy cream
- ¾ cup Gruyère cheese, grated
- 3 cloves garlic cloves, minced
- ½ cup whole milk
- 1 tbsp butter (for the skillet)
Instructions
- 1
Preheat your broiler to high. Use a mandoline or sharp knife to slice potatoes 1/8-inch thick.
- 2
Butter a 10-inch ovenproof skillet. Layer one-third of the potato slices on the bottom, overlapping slightly.
- 3
Whisk together cream, milk, minced garlic, 1 tsp salt, and black pepper. Pour one-third over the potatoes.
- 4
Repeat layers: potatoes, cream mixture, then more potatoes and cream. Top with remaining cream and all the Gruyère.
- 5
Broil on the middle rack 6–8 minutes until the top is golden brown and bubbling at the edges.
- 6
Let cool 2 minutes. Serve hot with a green salad on the side.
Tools you’ll need
- 10-inch ovenproof skillet
- mandoline or sharp knife
- whisk
- broiler
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