Cheesy Potato Gratin Recipe

**Ingredients:**

– 4 large potatoes (Russet or Yukon Gold are great choices)
– 2 cups heavy cream
– 2 cloves garlic, minced
– 1 cup shredded Gruyère cheese (or cheddar if you prefer)
– 1/2 cup grated Parmesan cheese
– 1 tablespoon fresh thyme (optional)
– Salt and pepper to taste
– 2 tablespoons unsalted butter
– Fresh parsley for garnish

**Instructions:**

1. **Preheat the Oven:** Preheat your oven to 375°F (190°C).

2. **Prepare the Potatoes:** Peel the potatoes and slice them thinly (about 1/8 inch thick). You can use a mandoline slicer for consistent thickness.

3. **Make the Cream Mixture:** In a medium saucepan, combine the heavy cream, minced garlic, salt, pepper, and fresh thyme (if using). Heat over medium heat until the mixture just begins to simmer. Remove from heat.

4. **Assemble the Gratin:**
– Butter a baking dish (about 9×9 inches or similar).
– Arrange a layer of potato slices on the bottom of the dish.
– Pour a little of the cream mixture over the potatoes, then sprinkle a bit of Gruyère and Parmesan cheese.
– Repeat the layers until you’ve used all the potatoes and cream mixture. Finish with a generous layer of cheese on top.

5. **Bake:** Cover the dish with aluminum foil and bake for 40 minutes. After 40 minutes, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.

6. **Rest and Serve:** Allow the gratin to rest for 10 minutes before serving. Garnish with freshly chopped parsley.

Tips:

– You can add layers of caramelized onions or cooked bacon between the potato layers for extra flavor.
– For a different flavor profile, experiment with different types of cheese like Gouda, Fontina, or even blue cheese.

Enjoy your Cheesy Potato Gratin! Let me know if you’d like another recipe or any modifications to this one.