Ingredients:

  • 1 lb (450g) Yukon Gold potatoes, peeled and thinly sliced
  • ½ tsp (3g) Kosher salt
  • ¼ tsp (1g) Black pepper
  • 2 tbsp (28g) Unsalted butter
  • 2 tbsp (16g) All-purpose flour
  • 1 cup (240ml) Heavy cream
  • ½ cup (120ml) Whole milk
  • 1 clove (5g) Garlic, minced
  • 1 cup (115g) Sharp White Cheddar, grated
  • ¼ cup (25g) Parmesan cheese, finely grated
  • ¼ tsp (1g) Nutmeg

Instructions:

  1. Preheat oven to 375°F (190°C). Grease two 8-oz individual potato gratin ramekins with butter.
  2. Arrange the sliced potatoes in the ramekins, overlapping them slightly like shingles. Season each layer lightly with salt and pepper.
  3. Melt butter in a saucepan over medium heat until it foams. Whisk in the flour and cook for 1 minute until nutty but pale.
  4. Slowly whisk in the heavy cream and milk, simmering until the sauce thickens enough to coat the back of a spoon. Stir in the minced garlic and nutmeg.
  5. Remove the pan from heat and fold in the White Cheddar and Parmesan. Stir until the cheese is fully melted and the sauce is glossy.
  6. Pour the sauce evenly over the potatoes in each ramekin, ensuring the liquid fills all the gaps.
  7. Place ramekins on a baking sheet. Cover with foil and bake for 30 minutes.
  8. Remove the foil and bake for another 15 minutes, or until the top is bubbling and has developed a deep, mahogany-colored crust.