French Potato Gratin
Indulge in the irresistibly creamy and cheesy decadence of French Potato Gratin, a timeless comfort food that brings elegant French cuisine to your table. This classic dish features thinly sliced Russet potatoes layered with a heavenly blend of Gruyère and Parmesan cheeses, all bathed in a rich, garlic-infused cream mixture. Enhanced with a touch of nutmeg for warmth, this gratin bakes to golden, bubbly perfection, creating a tender, melt-in-your-mouth texture. Perfect as a holiday side dish or a hearty accompaniment to any meal, it’s both luxurious and comforting. With just 20 minutes of prep and a total cook time of 75 minutes, this recipe serves six and promises to wow your family and guests alike. Serve warm, garnished with fresh parsley for an extra pop of color and freshness. French-inspired cooking made simple, delicious, and absolutely unforgettable!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 cloves Garlic
- 1 tablespoon Unsalted butter
- 1.5 cups Gruyère cheese, grated
- 0.5 cups Parmesan cheese, grated
- 0.25 teaspoons Nutmeg
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them thinly, about 1/8 inch thick, using a sharp knife or mandoline.
Peel the garlic cloves and mince them finely. Set aside.
In a medium saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, nutmeg, salt, and pepper. Heat the mixture until warm but do not let it boil. Stir occasionally and then remove from heat.
Grease a 9x13-inch baking dish with the unsalted butter, spreading evenly along the base and sides of the dish.
Arrange half of the potato slices in an even layer at the bottom of the prepared baking dish. Sprinkle half of the grated Gruyère cheese and half of the grated Parmesan cheese over the potatoes.
Pour half of the warm cream mixture over the cheese layer, ensuring the liquid spreads evenly.
Repeat with the remaining potato slices, cheese, and cream mixture for a second layer.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
After 45 minutes, remove the foil and increase the oven temperature to 400°F (200°C).
Bake uncovered for an additional 25-30 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
Remove the gratin from the oven and let it rest for 10 minutes before serving.
Sprinkle fresh parsley for garnish (optional) and serve the French Potato Gratin warm.
Nutrition Facts
Calories |
3884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.3 g | 316% | |
| Saturated Fat | 147.5 g | 738% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 2301 mg | 100% | |
| Total Carbohydrate | 278.3 g | 101% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 26.4 g | ||
| Protein | 109.4 g | 219% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 2639 mg | 203% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 7267 mg | 155% | |
*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.
