1 kg potatoes, skin on (such as Yukon Gold or Charlotte)
40 g melted butter
2 cloves garlic
20 cl heavy cream
150 g grated melted cheese (mozzarella, raclette, or Emmental)
1 tsp salt
½ tsp pepper
A few fresh parsley sprigs, chopped
Instructions
1️⃣ Prepare the Potatoes
Begin by thoroughly rinsing the potatoes under cool water to remove any dirt or debris. Since the skins will be left on, this step is essential for both cleanliness and texture.
Using a sharp knife or, for best results, a mandoline slicer, slice the potatoes into very thin, even rounds approximately 3–4 mm thick. Consistent thickness ensures even cooking and prevents undercooked or mushy spots.
Transfer the sliced potatoes to a large salad or mixing bowl, separating any slices that may be sticking together.
2️⃣ Season the Slices
Gently melt the butter in a small saucepan or microwave-safe bowl until fully liquefied but not sizzling.
Drizzle the melted butter evenly over the sliced potatoes in the bowl.
Add the salt and pepper, distributing them as uniformly as possible across the surface.
Using clean hands, gently toss and massage the slices to coat each one thoroughly. This step ensures the seasoning and butter cling to every surface, enhancing flavor and aiding browning in the oven.
3️⃣ Add the Garlic
Peel the garlic cloves and either finely grate them using a microplane or press them through a garlic press for an even distribution.
Mix the garlic directly into the potato mixture, ensuring it gets dispersed among the slices. This infuses the gratin with deep, aromatic flavor as it bakes.
4️⃣ Arrange the Potatoes in the Dish
Preheat your oven to 190°C (375°F) with convection/fan setting if available. This promotes more even browning and crisping.
Choose a round baking dish or pie dish with sides high enough to hold the arranged potato slices securely.
Working slice by slice, arrange the potato rounds vertically in the dish, tilting them slightly at an angle and forming a continuous, tight spiral or concentric ring. The slices should be closely packed with no large gaps, which helps them support one another and cook uniformly.
