Creamy Potato Gratin with Sour Cream
This creamy potato gratin features thinly sliced potatoes layered with a luscious mixture of milk and sour cream, baked to perfection. The subtle tang of sour cream enhances the richness, while a golden crust on top adds the perfect texture. Ideal for a cozy family dinner or as an impressive side dish.
ingredients
- 2 pounds russet potatoes, peeled and thinly sliced
- 2 cups whole milk
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- 1 tablespoon butter, for greasing
steps
- 1.
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter.
- 2.
In a large mixing bowl, combine the milk, sour cream, minced garlic, salt, pepper, thyme, and paprika. Whisk until smooth.
- 3.
Layer half of the sliced potatoes in the bottom of the prepared baking dish, overlapping slightly.
- 4.
Pour half of the milk and sour cream mixture over the potatoes, then sprinkle with half of the cheddar cheese.
- 5.
Add the remaining potato slices in another even layer, pour the rest of the milk mixture on top, and finish with the remaining cheese.
- 6.
Cover the dish with aluminum foil and bake for 45 minutes.
- 7.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- 8.
Let it cool for a few minutes before serving to allow the dish to set.
