Gruyere Potato Gratin
Indulge in the creamy decadence of Gruyere Potato Gratin, a classic comfort dish elevated with gourmet flair. This recipe layers thinly sliced russet potatoes with a rich blend of heavy cream, whole milk, and aromatic garlic, all infused with fresh thyme and a hint of nutmeg. Topped with a luscious blanket of melted Gruyere cheese, this gratin bakes to golden, bubbling perfection. Perfect as a crowd-pleasing side dish, it complements everything from roasted meats to holiday feasts. With its crispy edges, velvety interior, and savory aroma, this French-inspired potato gratin is as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 cups Gruyere cheese
- 1.5 cups Heavy cream
- 0.5 cups Whole milk
- 2 cloves Garlic
- 2 tablespoons Unsalted butter
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C). Butter a 9x13-inch baking dish using 1 tablespoon of unsalted butter and set it aside.
Peel the potatoes and thinly slice them into 1/8-inch rounds using a sharp knife or a mandoline slicer. Rinse the slices in cold water to remove excess starch, then pat them dry with a kitchen towel.
Grate the Gruyere cheese and set it aside in a bowl. Mince the garlic cloves.
In a medium saucepan, combine the heavy cream, whole milk, minced garlic, fresh thyme, salt, pepper, and nutmeg (if using). Heat over medium heat until the mixture is warm but not boiling, about 5 minutes. Remove from heat.
Arrange a layer of potato slices in the prepared baking dish, slightly overlapping. Spoon a small amount of the cream mixture over the potatoes, then sprinkle with a generous amount of grated Gruyere cheese.
Repeat layering with the remaining potatoes, cream mixture, and Gruyere cheese, ensuring the final layer is topped with a thick layer of cheese.
Dot the top of the gratin with the remaining 1 tablespoon of butter, evenly spacing small pieces over the surface.
Cover the baking dish tightly with aluminum foil and bake for 45 minutes in the preheated oven.
After 45 minutes, remove the foil and continue baking for an additional 30 minutes or until the top is golden brown and bubbling, and the potatoes are tender when pierced with a fork.
Allow the gratin to rest for 10 minutes before serving to let the dish set. Serve warm as a side dish to your favorite main course.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.5 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 847 mg | 65% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 692 mg | 15% | |
*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.
