Gratin Des Pommes De Terre De Fonte Melting Potatoes
Dive into the indulgent decadence of Gratin Des Pommes De Terre De Fonte Melting Potatoes, a luxurious twist on a classic potato gratin made in a cast-iron skillet. This French-inspired recipe layers tender Yukon Gold potato slices in a velvety blend of heavy cream, milk, and fragrant garlic, infused with fresh thyme and a hint of nutmeg. Topped with a luscious combination of Gruyère and Parmesan cheeses, this dish achieves the perfect golden crust with a final drizzle of olive oil for a rich, buttery finish. Baked to bubbling perfection, this comforting masterpiece is ideal for special occasions or an elevated weeknight dinner. Serve it straight from the skillet and impress your guests with its creamy texture, bold flavors, and irresistible aroma.
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 1.5 cups Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 Garlic cloves, minced
- 1 tablespoon Unsalted butter, softened
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoon Nutmeg, freshly grated
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Peel the Yukon Gold potatoes and slice them into uniform 1/4-inch thick rounds.
In a mixing bowl, whisk together the heavy cream, whole milk, minced garlic, fresh thyme leaves, nutmeg, kosher salt, and black pepper.
Rub the inside of a large cast-iron skillet with the softened butter to prevent sticking.
Arrange half of the potato slices in an even layer in the skillet, slightly overlapping the edges of each slice.
Pour half of the cream mixture evenly over the potato layer.
Sprinkle 3/4 cup of the shredded Gruyère cheese and 1/4 cup of Parmesan cheese on top.
Layer the remaining potatoes over the cheese, slightly overlapping as before.
Pour the remaining cream mixture over the second potato layer.
Sprinkle the rest of the Gruyère cheese and Parmesan cheese evenly on top.
Drizzle 1 tablespoon of olive oil over the top layer to promote browning.
Cover the skillet tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbling.
Allow the gratin to cool for 10 minutes before serving to let the flavors meld.
Garnish with a sprinkle of fresh thyme leaves, if desired, and serve directly from the skillet.
Nutrition Facts
Calories |
3705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.5 g | 334% | |
| Saturated Fat | 148.2 g | 741% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2806 mg | 122% | |
| Total Carbohydrate | 225.9 g | 82% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 19.9 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2544 mg | 196% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 5558 mg | 118% | |
*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.
