Gratin of Potatoes
Transform your dinner table into a comforting culinary masterpiece with this Gratin of Potatoes recipe, a luxurious twist on a classic side dish. Layers of thinly sliced Russet potatoes are nestled in a velvety blend of heavy cream, whole milk, and freshly minced garlic, then infused with the nutty richness of Gruyère cheese and a sprinkle of fresh thyme. Seasoned to perfection with a dash of nutmeg, salt, and black pepper, this dish is baked to golden, bubbly perfection, with an optional breadcrumb topping for irresistible crunch. Perfect for special occasions or elevating weeknight meals, this creamy potato gratin pairs beautifully with roasted meats or a crisp green salad. Ready in just 20 minutes of prep time and yielding six generous servings, this recipe will become your go-to for impressively simple yet indulgent dining.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 large Garlic cloves
- 2 cups Gruyère cheese, grated
- 1 tablespoon Unsalted butter
- 0.25 teaspoons Nutmeg, freshly grated
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 0.5 teaspoons Fresh thyme leaves
- 0.5 cup Breadcrumbs (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with the unsalted butter, ensuring that all corners are well-coated.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or a mandoline slicer. Place them in a large bowl of cold water while you prepare the other ingredients to prevent discoloration.
In a medium saucepan, combine the heavy cream, milk, garlic (minced), nutmeg, salt, and black pepper. Heat over medium-low until just warmed through, stirring occasionally, but do not let the mixture boil.
Drain the sliced potatoes and pat them dry with a clean kitchen towel.
Layer one-third of the potatoes evenly in the greased baking dish. Pour about one-third of the cream mixture over the potatoes, spreading evenly. Sprinkle one-third of the Gruyère cheese on top, followed by a scattering of fresh thyme leaves.
Repeat the layering process two more times with the remaining potatoes, cream mixture, cheese, and thyme, ensuring the final layer is topped generously with cheese.
If you prefer a crunchy topping, sprinkle the breadcrumbs over the top layer of cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
Remove from the oven and let rest for 10 minutes before serving. Garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 25.5 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 4.7 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 411 mg | 32% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1084 mg | 23% | |
*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.
