Oven-Baked Cheese Heaven Potato Gratin

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a 9×13 baking dish.
2. In a saucepan, melt the butter and cook the minced garlic for 1 minute.
3. Add the heavy cream, milk, salt, pepper, paprika, and nutmeg. Warm gently without boiling.
4. Lay a thin layer of potatoes in the prepared dish.
5. Spoon some of the warm cream mixture over the potatoes and sprinkle with a blend of cheddar, mozzarella, and Gruyère.
6. Continue layering potatoes, cream, and cheeses until all ingredients are used.
7. Finish with Parmesan and a final sprinkle of cheddar.
8. Cover the dish with foil and bake for 30 minutes.
9. Remove the foil and bake another 20 to 30 minutes, or until golden, bubbling, and the potatoes are tender.
10. Let the gratin rest for 10 minutes before slicing to allow the layers to set.

Variations

• Mix in caramelized onions for added sweetness and depth.
• Add crispy bacon or pancetta between layers for a smoky twist.
• Swap Gruyère for fontina or Swiss cheese to change the flavor profile.
• Add thin slices of sweet potato for color and contrast.
• Stir fresh thyme into the cream mixture for aromatic herbal notes.

Tips

• Use a mandoline slicer for evenly thin potato slices and the silkiest texture.
• Warm the cream mixture before layering to ensure even cooking.
• Don’t skip the resting time—it keeps the gratin neat and creamy.
• Use freshly shredded cheeses for the best melt and smoothest sauce.
• For maximum golden color, broil the top for 1–2 minutes at the end.