Garlic Potatoes Gratin
Indulge in the ultimate comfort food with this Garlic Potatoes Gratin recipe, where thinly sliced Russet potatoes are layered with a luscious blend of heavy cream, milk, and melted butter infused with garlic, fresh thyme, and a hint of nutmeg. Topped generously with gooey Gruyère and Parmesan cheeses, this decadent gratin bakes to golden, bubbly perfection, making it a show-stopping side dish for holidays or special gatherings. The creamy sauce seeps into each tender layer of potatoes, creating a rich, melt-in-your-mouth experience that pairs beautifully with roasted meats or seasonal vegetables. With just 20 minutes of prep and a little patience in the oven, this baked potato gratin is the perfect recipe to elevate your dinner table with its irresistible flavors and elegant presentation.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 tablespoons Unsalted butter
- 4 cloves Garlic
- 1.5 cups Gruyère cheese
- 0.5 cups Parmesan cheese
- 1 teaspoon Fresh thyme
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using either a sharp knife or a mandoline slicer. Keep the slices in a bowl of water to prevent oxidation.
In a medium saucepan, heat the heavy cream, milk, and butter over medium heat. Stir occasionally until the butter has melted. Add the minced garlic, thyme, nutmeg, salt, and black pepper, and stir until combined. Remove from heat.
Drain the potato slices and pat them dry with a clean kitchen towel. Arrange about one-third of the potatoes in an overlapping layer on the bottom of the prepared dish.
Pour about one-third of the cream mixture over the first layer of potatoes, then sprinkle one-third of the Gruyère and Parmesan cheeses over this layer.
Repeat the layering process two more times, ending with a final layer of cream and cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 60 minutes. Remove the foil and bake for an additional 30 minutes, or until the top is golden and bubbly, and the potatoes are fork-tender.
Let the gratin cool for 10 minutes before serving to allow the layers to set. Garnish with additional thyme if desired, and enjoy!
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 501 mg | 22% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 2.8 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 360 mg | 28% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 736 mg | 16% | |
*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.
