Instructions:
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Thinly slice the potatoes, about 1/8 inch thick. A mandoline can help achieve consistent slices.
Step 3
Melt the butter in a medium saucepan over medium heat.
Step 4
Add the minced garlic and sauté until fragrant, about 1 minute.
Step 5
Gradually whisk in the heavy cream and milk until well combined.
Step 6
Bring the mixture to a gentle boil, then add the shredded cheddar and grated Parmesan.
Step 7
Stir continuously until the cheese has melted and the sauce has thickened.
Step 8
Season with salt and pepper to taste.
Step 9
Grease a large, flat baking dish with butter or non-stick spray.
Step 10
Arrange half of the potato slices in the bottom of the dish.
Step 11
Pour half of the cheese sauce over the potatoes, spreading it evenly.
Step 12
Layer the remaining potato slices on top, then cover with the remaining cheese sauce.
Step 13
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Step 14
Remove the foil and continue baking for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbling.
Step 15
Let the gratin cool for a few minutes before serving.
Step 16
Garnish with fresh rosemary.
Step 17
Add More Flavor: Mix in gruyere, Swiss, or fontina cheese for a more complex flavor.
Step 18
Enhance the Layers: Add caramelized onions or fried bacon between the layers of potatoes for extra depth.
Step 19
Prevent Over-Browning: If the top starts to brown too quickly, cover it with aluminum foil without sealing the edges for the remaining cooking time.
Enjoy your delicious and creamy potato gratin, sure to be a hit with your loved ones!