Creamy baked potato gratin with a cheesy golden top.
180 gWhipping cream
40 gParmesan cheese
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5 gButter
0.25 cupMilk
400 gPotato
1 gGarlic
Optional
To tasteSalt
To tasteBlack Pepper
Preheat the oven to 190C/375F and lightly grease a small baking dish with butter.
Peel the potatoes and slice them very thinly, about 2–3 mm thick, keeping slices as even as possible.
In a small saucepan, combine heavy cream, milk, garlic, salt, and black pepper, then gently heat until warm but not boiling, stirring occasionally.
Layer half of the potato slices in the baking dish, slightly overlapping them, then pour over half of the warm cream mixture.
Add the remaining potato slices in another overlapping layer, pour over the rest of the cream mixture, and press down gently to submerge the potatoes.
Cover the dish tightly with foil and bake for 35 minutes until the potatoes begin to soften.
Remove the foil, sprinkle grated cheese evenly over the top, and bake uncovered for another 15–20 minutes until golden and the potatoes are tender.
Let the gratin rest for 5–10 minutes before serving so it sets slightly and is easier to slice.