Kartoffelgratin
Indulge in the rich and creamy perfection of Kartoffelgratin, a classic German potato gratin that makes the ultimate comfort food side dish. This heavenly recipe features tender, thinly sliced potatoes layered with a luscious blend of heavy cream, milk, minced garlic, and a touch of aromatic nutmeg and thyme. The topping of melted Gruyère cheese adds a nutty, gooey finish that’s irresistibly golden and bubbly. Baked to perfection in just 75 minutes, Kartoffelgratin pairs beautifully with roasted meats, grilled vegetables, or a simple green salad, making it ideal for family dinners or festive gatherings. Its velvety texture and indulgent flavor ensure it will quickly become a favorite on your table. Perfect for showcasing easy yet elegant homemade cooking, this potato gratin recipe is sure to impress.
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Recipe Information
Ingredients
- 1.5 kg potatoes
- 500 ml heavy cream
- 200 ml milk
- 2 large garlic cloves
- 200 grams Gruyère cheese
- 1 tablespoon fresh thyme
- 2 tablespoons butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
Instructions
Preheat your oven to 180°C (350°F).
Peel and thinly slice the potatoes, approximately 3 mm thick, using a mandoline or sharp knife for uniform slices.
Peel and mince the garlic cloves.
In a pot over medium heat, add the heavy cream, milk, minced garlic, thyme, salt, black pepper, and nutmeg. Stir to combine and heat until just simmering. Do not let it boil.
Grease a baking dish (approximately 9x13 inches) with 1 tablespoon of butter.
Layer half of the sliced potatoes in the baking dish, slightly overlapping each slice.
Pour half of the cream mixture over the potatoes, ensuring they are evenly coated.
Sprinkle half of the grated Gruyère cheese over the cream-covered potatoes.
Repeat the layering with the remaining potatoes, cream mixture, and Gruyère cheese.
Dot the top with the remaining tablespoon of butter.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 35 minutes or until the top is golden brown and the potatoes are tender when pierced with a fork.
Allow the kartoffelgratin to cool for a few minutes before serving.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.7 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 397 mg | 31% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 980 mg | 21% | |
*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.
