Gruyere Potatoes
Transform your next dinner into an irresistible feast with this indulgent Gruyere Potatoes recipe. Featuring layers of tender Yukon Gold potatoes bathed in a rich, creamy blend of heavy cream, whole milk, garlic, and aromatic thyme, this dish is elevated to new heights with the nutty, melty perfection of Gruyere cheese. Baked until golden and bubbling, these scalloped potatoes boast a velvety texture and decadent flavor that’s ideal for holiday gatherings, special occasions, or as a comforting side dish for family meals. With just 20 minutes of prep time, this elegant gratin recipe delivers impressive results with minimal effort, making it perfect to pair with roasted meats or hearty greens. Whether it's the creamy layers, the fragrant herbs, or the crispy cheese topping, this dish will quickly become the star of your table.
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 2 cups Gruyere cheese, shredded
- 1.5 cups Heavy cream
- 0.5 cups Whole milk
- 2 cloves Garlic, minced
- 1 tbsp Unsalted butter
- 1 tsp Fresh thyme leaves
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 0.25 tsp Nutmeg, freshly grated
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with unsalted butter.
Peel the Yukon Gold potatoes and slice them thinly into 1/8-inch rounds using a mandoline slicer or a sharp knife. Set aside in a bowl of cold water to prevent browning.
In a medium saucepan, combine the heavy cream, whole milk, minced garlic, fresh thyme, salt, pepper, and nutmeg. Heat over medium heat until the mixture is warm but not boiling, stirring occasionally. Remove from heat.
Drain the potato slices and pat them dry with a kitchen towel or paper towels.
Spread one-third of the potato slices evenly over the bottom of the prepared baking dish, slightly overlapping them in rows.
Pour one-third of the warm cream mixture over the potatoes, then sprinkle one-third of the shredded Gruyere cheese evenly on top.
Repeat the layering process with the remaining potatoes, cream mixture, and Gruyere cheese, finishing with a final layer of cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and continue baking for an additional 20 minutes, or until the potatoes are tender, the cream mixture is bubbling, and the top is golden brown.
Remove the dish from the oven and let it rest for 10 minutes before serving. Garnish with additional fresh thyme, if desired.
Nutrition Facts
Calories |
356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 471 mg | 20% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.4 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 302 mg | 23% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 451 mg | 10% | |
*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.
