A delightful twist on the classic potato gratin, featuring a creamy herb cheese sauce for an indulgent side dish.
Preheat your oven to 375°F.
Preheating ensures even cooking from the start.
Butter a 9x13-inch baking dish.
Use softened butter for easier application.
In a saucepan, combine the heavy cream and herb cheese over medium heat, whisking until smooth.
Stir constantly to prevent the cream from scorching.
Slice the potatoes thinly and layer half of them in the prepared baking dish.
Use a mandoline for uniform slices.
Season the potato layer with salt, pepper, and nutmeg, then pour half of the cream mixture over.
Ensure even seasoning for consistent flavor.
Repeat the layering process with the remaining potatoes and cream mixture.
Press down gently to compact the layers.
Bake in the oven for 50-60 minutes, until the top is golden and the potatoes are tender.
Cover with foil if the top browns too quickly.
Let the gratin cool for 10 minutes before serving.
Resting allows the flavors to meld and the dish to set.
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