French Potatoes
Indulge in the creamy, cheesy decadence of French Potatoes, the ultimate comfort food that brings a touch of elegance to your table. This baked potato dish features layers of thinly sliced Russet potatoes bathed in a rich mixture of heavy cream, milk, and garlic, and is infused with aromatic fresh thyme for a delightful depth of flavor. Topped with a luscious blend of Gruyere and Parmesan cheese, these golden, bubbly potatoes are baked to perfection, delivering a crisp yet gooey top layer and a tender, velvety interior. Ideal as a side dish for special occasions or a hearty crowd-pleaser at weeknight dinners, French Potatoes pair beautifully with roast meats or a simple green salad. With easy preparation and a bake time that fills your kitchen with irresistible aromas, this recipe is a must-try for fans of classic French-inspired cuisine.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 tablespoons Butter
- 1.5 cups Heavy cream
- 0.5 cups Whole milk
- 2 cloves Garlic
- 1 teaspoon Fresh thyme
- 1 cup (grated) Gruyere cheese
- 0.5 cup (grated) Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them thinly (approximately 1/8-inch thick) using a sharp knife or mandoline slicer. Set aside in a bowl of cold water to prevent browning.
In a small saucepan, combine the heavy cream, milk, minced garlic, and fresh thyme. Heat over low heat until warm, but do not let it boil. Remove from heat and set aside.
Grease a 9x13-inch baking dish with 1 tablespoon of butter.
Drain and pat dry the potato slices. Layer one-third of the potatoes evenly in the baking dish.
Season the first layer of potatoes with a pinch of salt and pepper, then sprinkle one-third of the Gruyere and Parmesan cheese over the top.
Add a second layer of potatoes, season with salt and pepper, and sprinkle another third of the cheese.
Finish with a third and final layer of potatoes, seasoning again with salt and pepper. Pour the warmed cream mixture evenly over the entire dish.
Top the final potato layer with the remaining cheese and dot with the remaining 1 tablespoon of butter.
Cover the dish with aluminum foil and bake for 40 minutes in the preheated oven.
After 40 minutes, remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Let the dish rest for 10 minutes before serving. Garnish with extra fresh thyme if desired.
Nutrition Facts
Calories |
3208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.4 g | 257% | |
| Saturated Fat | 119.0 g | 595% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 3548 mg | 154% | |
| Total Carbohydrate | 238.4 g | 87% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 18.1 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 2024 mg | 156% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 6044 mg | 129% | |
*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.
