Gratin of Yukon Gold Potatoes
Indulge in the ultimate comfort food with this velvety Gratin of Yukon Gold Potatoes, a dish that combines creamy decadence with rich, cheesy goodness. Thinly sliced Yukon Gold potatoes are layered with a luxurious blend of heavy cream, garlic-infused butter, and aromatic thyme, then crowned with a melty duo of Gruyère and Parmesan cheeses. Baked to perfection, the top forms a golden, bubbling crust while the inside remains tender and flavorful. Perfect as a side dish for holidays or weeknight dinners, this crowd-pleasing gratin is as elegant as it is easy to prepare. With just 20 minutes of prep and simple ingredients, this creamy potato gratin will become your go-to recipe for indulgent gatherings or cozy nights in.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 cups Heavy cream
- 2 tablespoons Unsalted butter
- 2 pieces Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1.5 cups Gruyère cheese, shredded
- 0.5 cups Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a bit of butter or non-stick spray.
Peel the Yukon Gold potatoes and slice them thinly, about 1/8-inch thick. Use a mandoline for even slices, if available.
In a large saucepan over medium heat, melt the butter. Add the minced garlic and thyme leaves, sautéing until fragrant, about 1 minute.
Pour the heavy cream into the saucepan and bring it to a gentle simmer. Stir in the salt and black pepper. Remove from heat.
Layer one-third of the sliced potatoes evenly in the prepared baking dish. Pour one-third of the cream mixture over the potatoes, spreading it evenly. Sprinkle one-third of the Gruyère cheese on top.
Repeat this layering process two more times with the remaining potatoes, cream mixture, and Gruyère cheese.
Sprinkle the grated Parmesan cheese evenly over the top layer for a golden crust.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for another 20 minutes, or until the potatoes are tender and the top is golden and bubbling.
Let the gratin rest for 10 minutes before serving to allow the cream to thicken. Serve warm and enjoy!
Nutrition Facts
Calories |
3311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.7 g | 321% | |
| Saturated Fat | 148.0 g | 740% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 4466 mg | 194% | |
| Total Carbohydrate | 162.8 g | 59% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 6.1 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2206 mg | 170% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3967 mg | 84% | |
*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.
