Elegant Potato Gratin
Elevate your side dish game with this *Elegant Potato Gratin*, a velvety and indulgent classic that combines layers of thinly sliced Yukon Gold potatoes, rich cream, and a perfect blend of Gruyère and Parmesan cheeses. Infused with the warm flavors of garlic, fresh thyme, and a hint of nutmeg, this dish boasts a luxuriously creamy texture and a golden, bubbly crust that will steal the spotlight at any meal. Skillfully baked to perfection, this gratin pairs beautifully with roasted meats or fresh greens, making it a versatile addition to holiday feasts, dinner parties, or cozy family dinners. With simple techniques like simmering the aromatic cream mixture and using a mandoline for uniform slices, this recipe ensures sophistication and flavor with minimal effort. Treat your guests to this decadent potato gratin for an unforgettable dining experience.
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Recipe Information
Ingredients
- 6 medium (approximately 2 pounds) Yukon Gold potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 tablespoons Unsalted butter
- 3 cloves, minced Garlic
- 2 teaspoons, chopped Fresh thyme
- 1 leaf Bay leaf
- 1.5 cups, shredded Gruyère cheese
- 0.5 cups, shredded Parmesan cheese
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 teaspoons Nutmeg
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel and slice the Yukon Gold potatoes thinly (about 1/8-inch thick). Use a mandoline slicer for even slices, if available. Set aside.
In a saucepan over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the heavy cream, milk, fresh thyme, bay leaf, salt, pepper, and nutmeg. Heat the mixture until it is just warm (do not boil), then remove from heat and discard the bay leaf.
Spread half of the potato slices in an even layer in the prepared baking dish. Pour half of the cream mixture over the potatoes, then sprinkle with 3/4 cup of Gruyère cheese and 1/4 cup of Parmesan cheese.
Layer the remaining potato slices over the cheese, then pour the remaining cream mixture evenly on top. Finish with the remaining Gruyère cheese and Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and continue baking for another 30-35 minutes, or until the potatoes are tender and the top is golden brown and bubbling.
Let the gratin cool for 10 minutes before serving to allow the layers to set. Garnish with additional thyme, if desired.
Nutrition Facts
Calories |
7037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.1 g | 351% | |
| Saturated Fat | 161.1 g | 806% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 7081 mg | 308% | |
| Total Carbohydrate | 975.0 g | 355% | |
| Dietary Fiber | 74.8 g | 267% | |
| Total Sugars | 49.4 g | ||
| Protein | 194.5 g | 389% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 3522 mg | 271% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 23410 mg | 498% | |
*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.
