Ingredients
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Butter, for greasing dish
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1 cup whole milk
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2 teaspoons kosher salt
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2 pounds potatoes (Yukon Gold works great), thinly sliced
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1 ½ cups white cheddar cheese (Gruyère or Swiss also work well)
Instructions
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Preheat the oven to 400°F (200°C).
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Prepare the dish by buttering an 8×8-inch baking dish or an oval gratin dish.
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Mix the base by whisking the milk and salt together in a large bowl.
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Add the potatoes and toss to coat them evenly in the milk mixture.
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Layer the gratin by placing half of the potatoes into the baking dish and sprinkling with half of the cheese.
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Add the second layer of potatoes and pour any remaining milk mixture over the top.
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Finish with cheese by sprinkling the remaining cheese over the potatoes.
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Bake covered with foil for 40 minutes, then remove the foil and bake for 20–30 minutes more until golden and bubbly.
Notes
- Use a mandolin slicer to get evenly thin potato slices so the gratin cooks uniformly.
- Yukon Gold potatoes are ideal because they become creamy while still holding their shape.
- You can assemble the dish a few hours ahead, cover, and refrigerate until ready to bake.
- For extra flavor, add a pinch of black pepper or a clove of minced garlic to the milk mixture.
