Manchego Potatoes
Elevate your side dish game with these luxurious Manchego Potatoes, a rich and creamy gratin that combines layers of tender Yukon Gold potatoes with the nutty, savory flavors of Manchego cheese. Infused with a velvety garlic-infused cream and a hint of fresh thyme, this dish achieves the perfect balance of decadence and comfort. Baked to golden perfection, the caramelized cheese topping steals the show, while the thinly sliced potatoes ensure every bite is melt-in-your-mouth tender. Perfect for holiday feasts, dinner parties, or even a cozy weeknight indulgence, this layered potato bake pairs beautifully with roasted meats or a crisp green salad. With simple ingredients and just 15 minutes of prep time, you’ll have a crowd-pleasing masterpiece on your table in under an hour.
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 1.5 cups Manchego cheese, grated
- 1 cup Heavy cream
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh thyme leaves
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with the olive oil and set it aside.
Peel and thinly slice the Yukon Gold potatoes into 1/8-inch rounds. Place them in a large bowl of cold water to prevent browning.
In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the heavy cream, salt, and black pepper. Heat the mixture until warm but not boiling, then remove from the heat.
Drain and pat dry the potato slices using a clean kitchen towel or paper towels.
Layer one-third of the potato slices in the prepared baking dish, slightly overlapping them. Sprinkle one-third of the grated Manchego cheese and one-third of the thyme leaves over the potatoes. Repeat this process two more times, finishing with a layer of cheese and thyme on top.
Pour the warm cream mixture evenly over the layered potatoes. Gently press down on the potatoes with a spatula to ensure they are fully coated in the cream.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Let the dish cool for 5 minutes before serving. Garnish with a sprinkle of additional thyme leaves if desired.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.5 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 399 mg | 31% | |
| Iron | 1.1 mg | 6% | |
| 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.
