Myrtlewood Au Gratin
Elevate your comfort food game with Myrtlewood Au Gratin, a rich and creamy potato dish infused with the smoky, aromatic flavor of Oregon myrtlewood smoked salt. Thinly sliced Russet potatoes are layered with a luscious blend of Gruyère and Parmesan cheeses, then bathed in a velvety garlic-thyme cream sauce for an unforgettable depth of flavor. Topped with golden, buttery breadcrumbs and garnished with fresh parsley, this dish is as visually stunning as it is delicious. Perfect for holidays, dinner parties, or a hearty side to any meal, this gratin offers an elegant twist on a classic recipe. With its distinctive ingredients and indulgent texture, Myrtlewood Au Gratin is sure to impress even the most discerning palates.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 1.5 cups Heavy cream
- 0.5 cups Whole milk
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Oregon myrtlewood smoked salt
- 0.5 teaspoon Black pepper
- 1.5 cups Gruyère cheese, freshly grated
- 0.5 cups Parmesan cheese, freshly grated
- 0.25 cups Breadcrumbs
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a mandoline slicer or a sharp knife. Set them aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Pour in the heavy cream and milk, stirring gently. Add the fresh thyme leaves, myrtlewood smoked salt, and black pepper. Heat the mixture over low-medium heat until warm, but do not bring it to a boil. Turn off the heat.
Drain the potato slices and pat them dry with a clean kitchen towel. Layer one-third of the potatoes in the greased baking dish, slightly overlapping the slices.
Sprinkle one-third of the Gruyère and Parmesan cheeses over the potato layer. Repeat this process with two more layers of potatoes and cheeses.
Pour the warm cream mixture evenly over the layered potatoes, ensuring all slices are coated.
Cover the baking dish with foil and bake for 40 minutes. Then, remove the foil and sprinkle the breadcrumbs over the top.
Bake uncovered for an additional 15–20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Let the gratin cool slightly for 5–10 minutes before garnishing with fresh parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.5 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 409 mg | 31% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 682 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.
