Ingredients
- 2 pounds russet potatoes
- 1 cup heavy cream
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons unsalted butter
- Fresh chives or parsley for garnish (optional)
Equipment Needed
- A mandoline or sharp knife
- A large mixing bowl
- A 3-quart baking dish
- A saucepan
- A whisk
- An oven
Step-by-Step Instructions
First, preheat your oven to 375°F (190°C). I find that starting with preheated oven helps ensure that my gratin cooks evenly. Next, prepare your potatoes by peeling and slicing them thinly – about 1/8 inch thick works best. You can use a mandoline slicer for uniform pieces; it’s a real time-saver! Once sliced, I like to soak them in cold water for about 30 minutes to remove excess starch, which helps them achieve that perfect creamy texture later on. (See the next page below to continue steps…)