In a medium saucepan over medium heat, combine the heavy cream, milk, minced garlic, salt, pepper, and paprika. Bring this mixture to a light simmer, stirring frequently. When I make this, the aroma of garlic infusing the cream is simply irresistible! After a couple of minutes, remove the saucepan from heat and stir in the cheddar cheese until it melts into a velvety sauce.
Now it’s time to layer! In your greased baking dish, start by placing a layer of potatoes at the bottom. Pour a portion of the cheesy sauce over the first layer, and repeat this process until you’ve used all the potatoes and sauce. I usually end with a layer of sauce topped with the remaining Parmesan cheese for a lovely, golden crust. Finally, dot the top with small pieces of butter to help it brown beautifully.
Cover the dish with aluminum foil and bake for about 1 hour. After 60 minutes, remove the foil and allow it to bake for an additional 20-30 minutes or until the top is golden and the potatoes are tender when poked with a fork. Trust me; checking the cheese bubbling under the foil is a highlight of the wait!
Pro Tips for Best Results
I tested this recipe a few different ways to get it just right, and I found that russet potatoes work best because they absorb the cream beautifully while keeping their shape. I once tried this with Yukon Gold potatoes, which were nice but didn’t give me the same creamy consistency I crave.
Another tip I have is to let your gratin sit for about 10-15 minutes after you take it out of the oven. This not only helps it set a bit but also makes it easier to serve without it falling apart. Trust me; patience is key here, and the aroma during this time is absolutely delightful!
Finally, feel free to play around with the cheeses. While I adore the classic cheddar and Parmesan combo, I’ve had great success using Gruyère, which adds a nutty flavor that elevates the dish. Experimentation can lead to delicious surprises, so don’t hold back!
Common Mistakes to Avoid
One mistake I’ve made in the past is not slicing the potatoes evenly. When they’re not uniform, some pieces can turn mushy while others remain crunchy, leading to an inconsistent texture. Make sure to take your time, especially if you’re using a knife. (See the next page below to continue…)