Ingredients
- 2 pounds Yukon Gold potatoes
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh chives, for garnish (optional)
Equipment Needed
- Large pot for boiling
- Mandoline or sharp knife for slicing
- 9×13 inch baking dish
- Mixing bowl
- Whisk
- Aluminum foil
Step-by-Step Instructions
To begin, preheat your oven to 375°F (190°C). The preheating step is crucial for achieving that lovely golden crust on top of your gratin potatoes. While the oven warms up, I like to wash and peel my Yukon Gold potatoes. They have a wonderful creamy texture that will make your dish shine. Using a mandoline or a sharp knife, slice them thinly, about a quarter of an inch thick, to ensure they cook evenly. (See the next page below to continue steps…)