Deluxe Potato Gratin
Indulge in the creamy, cheesy decadence of this Deluxe Potato Gratin, a classic comfort food elevated with rich Gruyère and Parmesan cheeses, fresh thyme, and a hint of nutmeg for an aromatic twist. Thinly sliced Russet potatoes are layered with a luscious garlic-infused cream mixture, then baked to golden perfection for a dish that's equal parts elegant and satisfying. Perfect for holiday gatherings or cozy family dinners, this potato gratin recipe pairs wonderfully with roasted meats or a crisp green salad. Simple yet sophisticated, it's a foolproof side dish that will steal the spotlight on any table.
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 3 Garlic cloves
- 2 teaspoons Fresh thyme
- 0.5 teaspoon Nutmeg
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups, shredded Gruyère cheese
- 0.5 cups, grated Parmesan cheese
- 1 tablespoon Unsalted butter
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with the unsalted butter and set aside.
Peel the russet potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline. Place the slices in cold water to prevent browning while you prepare the other ingredients.
In a medium saucepan, combine the heavy cream, whole milk, minced garlic, thyme, nutmeg, salt, and black pepper. Heat over medium-low heat until just warmed through, stirring occasionally. Do not let it boil. Remove from heat and set aside.
Drain the potato slices and pat them dry with a clean kitchen towel. Arrange a single layer of potato slices on the bottom of the prepared baking dish.
Pour a small amount of the cream mixture over the potatoes, just enough to lightly coat the layer. Sprinkle a handful of Gruyère and Parmesan cheese on top.
Repeat the layering process with the remaining potato slices, cream mixture, and cheeses, finishing with a layer of cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil and continue baking for an additional 25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Let the gratin rest for at least 10 minutes before serving to allow the layers to set.
Garnish with additional fresh thyme if desired, and serve warm.
Nutrition Facts
Calories |
4071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.0 g | 350% | |
| Saturated Fat | 162.9 g | 814% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 5278 mg | 229% | |
| Total Carbohydrate | 241.9 g | 88% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 23.4 g | ||
| Protein | 124.2 g | 248% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 3300 mg | 254% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 5923 mg | 126% | |
*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.
