After rounds and rounds of testing, I’ve finally landed on the perfect classic potato gratin (also known as scalloped potatoes or au gratin potatoes), one that's creamy, silky, and loaded with flavor. To make it, thinly sliced russet potatoes are layered with earthy Gruyère and nutty Parmesan before being slowly baked in a bubbling bath of milk and cream. Going low-and-slow in the oven gently reduces the milk and cream, which breaks and coagulates into creamy curds within the layers of potato. A final blast under the broiler browns the top and yields a crispy golden crust.

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