Classic Potato Gratin
Indulge in the creamy decadence of this Classic Potato Gratin, a timeless comfort food recipe that’s perfect for holiday gatherings or weeknight dinners. Featuring thinly sliced Yukon Gold potatoes layered with rich Gruyère cheese and a velvety blend of heavy cream and whole milk, this dish is elevated with the subtle flavors of garlic, thyme, nutmeg, and a sprinkle of paprika for a golden finish. Baked to perfection, the result is a bubbling, golden-brown gratin that’s tender on the inside and crispy on top. Ready in just 20 minutes of prep and baked to creamy perfection in an hour, this side dish pairs beautifully with roasts or as a stand-alone vegetarian centerpiece. A must-try for fans of comforting, cheesy potato casseroles!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 tablespoons Unsalted butter
- 1 Garlic cloves
- 2 cups Heavy cream
- 1 cup Whole milk
- 1.5 cups Gruyère cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C).
Peel and slice the Yukon Gold potatoes into 1/8-inch thick rounds using a mandoline or sharp knife.
In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add in the minced garlic and cook for about 1 minute until fragrant, ensuring it does not brown.
To the saucepan, add 2 cups of heavy cream and 1 cup of whole milk. Stir and heat gently until just warm. Do not let it boil.
Add 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.25 teaspoon of nutmeg to the cream mixture. Stir to combine.
Butter a 9x13 inch baking dish. Layer one-third of the potato slices at the bottom of the dish, slightly overlapping the edges.
Sprinkle one-third of the grated Gruyère cheese (about 0.5 cups) over the potato layer.
Pour one-third of the warm cream mixture evenly over the potatoes.
Repeat the layering process for the second and third layers, ending with a layer of cheese on top.
Sprinkle the top with finely chopped fresh thyme and a light dusting of paprika for color.
Cover the baking dish with aluminum foil and place it in the preheated oven.
Bake for 40 minutes, then remove the foil and bake for an additional 20 minutes until the top is golden brown and bubbly.
Allow the gratin to cool for a few minutes before serving, helping it set before slicing into servings.
Nutrition Facts
Calories |
3853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.8 g | 348% | |
| Saturated Fat | 162.6 g | 813% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 3797 mg | 165% | |
| Total Carbohydrate | 217.6 g | 79% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 22.3 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2609 mg | 201% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 5502 mg | 117% | |
*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.
