I love gratins. The crispy, cheesy crust and creamy inside is the perfect contrast of texture. All varieties of gratin are delicious but today I’m making the classic and delicious, potato gratin.
Potato gratin is a great side for a scrumptious roasted chicken or juicy seared steak. I’ve even made a single-size portion and had that for dinner with a salad. It was a completely satisfying and flavor-filled meal. You can use many different cheeses when making gratin. Parmesan, Gruyère, cheddar, bleu… The list goes on and on and any cheese you choose will work beautifully. Just choose something that works well with the main ingredient.
Gruyère is one of my favorite cheeses, so this recipe is an obvious favorite since it’s a prominently featured ingredient. Because the cheese is sprinkled between the potato layers, as well as roasted on top, you get two different flavors and textures. It’s fantastic! The butter and milk add creaminess while also giving a richer and deeper profile. The thyme brings a burst of freshness to this comfort dish and really brightens things up.
What is your favorite gratin recipe?