potato gratin

Potato gratin, also known as gratin dauphinois, is a classic French dish made with thinly sliced potatoes layered in a creamy sauce and baked until golden and bubbly. Here's how to make it:

Ingredients:

- 2 pounds (about 900g) Yukon Gold potatoes, peeled and thinly sliced

- 2 cups (480ml) heavy cream

- 2 cloves garlic, minced

- 1 cup (100g) grated Gruyère cheese (or any other melting cheese of your choice)

- Salt and pepper, to taste

- Butter, for greasing the baking dish

- Optional: chopped fresh herbs (such as thyme or rosemary) for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch (23x33 cm) baking dish with butter.

2. In a saucepan, heat the heavy cream and minced garlic over medium heat until it begins to simmer. Remove from heat and let it cool slightly.

3. Arrange a layer of thinly sliced potatoes in the bottom of the greased baking dish, overlapping slightly. Season the potatoes with salt and pepper.

4. Pour some of the simmered cream mixture over the layer of potatoes, making sure to cover them evenly.

5. Sprinkle a layer of grated cheese over the potatoes and cream.

6. Repeat the layering process with the remaining potatoes, cream mixture, and cheese until you've used up all the ingredients, finishing with a layer of cheese on top.

7. Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes.

8. Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.

9. Once the gratin is done baking, remove it from the oven and let it cool for a few minutes before serving.

10. Garnish with chopped fresh herbs, if desired, and serve the potato gratin hot as a delicious side dish to accompany your favorite meal.

Potato gratin is rich, creamy, and indulgent, making it a perfect dish for special occasions or holiday gatherings. Enjoy!