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Potato Gratin
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Cheesy Potato Gratin with Garlic and Shallots

Scalloped potatoes with cheese and garlic in a cream sauce with a golden cheese top.
Prep Time20 mins
Cook Time1 hr


  • 1 ½ cups heavy cream
  • ½ teaspoon nutmeg
  • 4 garlic cloves thinly sliced
  • 1 shallot thinly sliced 
  •  2 ½ pounds Russet potatoes peeled
  • 4 ounces Gruyere grated
  • 4 ounces Parmesan grated
  • 4 ounces sharp cheddar grated
  • 1 teaspoon kosher salt
  • Thyme leaves for garnish


  • Preheat oven to 400°F.
  • In a small saucepan add cream, garlic, nutmeg and bring to a simmer over medium heat, about 6 minutes. Remove from heat. 
  • In a medium bowl, mix the 3 cheeses together, until well combined. Separate ½ cup of mixed cheese aside. 
  • Using a mandolin slice potatoes ⅛ inch thick and immediate place in a large bowl of cold water. Pat completely dry using a paper towel.
  • In a 10 inch skillet, arrange potatoes in a single layer at the bottom, then top with ¼ cup of cheese. Repeat until you achieve 3 layers of potatoes and cheese until everything is used up (reserve the ½ cup that was aside earlier for the top). Then pour cream mixture over and sprinkle with remaining ½ cup cheese. 
  • Shimmy the skillet to ensure cream is evenly distributed. Bake in the oven for an hour until potatoes are fully cooked. 
  • Remove from oven and sprinkle with remaining cheese. Then use a BZ4500HS Bernzomatic torch to char the top until golden brown. Sprinkle with thyme leaves and serve immediately.