Chalet Potatoes
Transform your dinner table with the indulgent comfort of Chalet Potatoes, a rich and irresistibly creamy potato casserole perfect for cozy nights or elegant gatherings. This elevated gratin recipe combines thinly sliced Russet potatoes layered with sautéed onions, aromatic thyme, and a luscious blend of heavy cream and Gruyère cheese for a dish that’s both hearty and sophisticated. Baked until golden and bubbling, these cheesy potatoes boast a crispy, caramelized top and a velvety interior that melts in your mouth. Easy to prepare with just a few pantry staples, Chalet Potatoes offer a crowd-pleasing side dish that pairs beautifully with roasted meats, salads, or steamed vegetables. With just 20 minutes of prep time, this oven-baked classic is your new go-to recipe for effortless indulgence.
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 4 tablespoons Butter
- 1 medium White onion
- 1 cup Heavy cream
- 1.5 cups Grated Gruyère cheese
- 1 teaspoon Salt
- 0.5 teaspoons Freshly ground black pepper
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with the olive oil to prevent sticking.
Peel the potatoes, then slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline for even cooking.
Peel and finely dice the onion.
In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Set aside.
In a small saucepan, heat the heavy cream over low heat until warm but not boiling. Stir in the salt, pepper, and fresh thyme leaves.
Layer one-third of the sliced potatoes in the greased baking dish, slightly overlapping each slice. Sprinkle one-third of the sautéed onion and one-third of the grated Gruyère cheese over the potatoes.
Repeat the layering process two more times, finishing with a topping of Gruyère cheese.
Pour the warm cream mixture evenly over the layered potatoes, allowing it to seep through the layers.
Dot the top of the casserole with the remaining 2 tablespoons of butter, broken into small pieces.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the top is golden brown and crispy, and the potatoes are tender when pierced with a knife.
Let the Chalet Potatoes rest for 10 minutes before serving to allow the flavors to meld. Serve warm and enjoy!
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 522 mg | 23% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 3.9 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 325 mg | 25% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1520 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
