Gratin of Potatoes and Cheese
Creamy, cheesy, and irresistibly indulgent, this Gratin of Potatoes and Cheese is the ultimate comfort food side dish that’s sure to steal the spotlight at any meal. Made with thinly sliced Yukon Gold potatoes layered with a luxurious blend of heavy cream, milk, and aromatic garlic, this gratin is elevated by the nutty richness of Gruyère and the savory depth of Parmesan cheese. Baked to golden-brown perfection, each bite delivers a velvety texture and a subtle hint of nutmeg for a gourmet touch. Perfect for holiday feasts or cozy family dinners, this classic potato gratin pairs beautifully with roasted meats or seasonal vegetables. Ready in just over an hour, this crowd-pleasing dish is a delicious way to bring warmth and elegance to your table.
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Recipe Information
Ingredients
- 2 lb Yukon Gold potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 Garlic cloves
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 0.25 tsp Ground nutmeg
- 1.5 cups Gruyère cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 tbsp Unsalted butter (for greasing)
- 1 tbsp Fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with the unsalted butter.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or a mandoline. Place the slices in a large bowl of cold water to prevent browning. Drain and pat dry before assembling the dish.
In a medium saucepan over medium heat, combine the heavy cream, whole milk, and garlic cloves (crushed but left whole). Heat until the mixture just begins to simmer, then remove from heat. Remove the garlic cloves from the mixture and discard.
Season the cream mixture with salt, black pepper, and ground nutmeg. Stir well to combine.
Layer half of the potato slices evenly in the prepared baking dish. Pour half of the cream mixture over the potatoes, ensuring it seeps between the layers. Sprinkle half of the Gruyère cheese and half of the Parmesan cheese on top.
Repeat with the remaining potato slices, cream mixture, and cheeses to create a second layer.
Cover the dish tightly 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 brown and the potatoes are tender when pierced with a knife.
Let the gratin rest for 5-10 minutes before serving. Garnish with fresh thyme if desired and serve warm.
Nutrition Facts
Calories |
3363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.4 g | 316% | |
| Saturated Fat | 146.0 g | 730% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 4556 mg | 198% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 17.9 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2504 mg | 193% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 4331 mg | 92% | |
*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.
