Naughty and Nice Potato Gratin
Indulge in the irresistible decadence of "Naughty and Nice Potato Gratin," a comforting casserole that strikes the perfect balance between rich indulgence and a lighter twist. This recipe layers thinly sliced Yukon Gold potatoes with a luscious combination of Gruyère and Parmesan cheeses, enhanced by a creamy blend of heavy cream, low-sodium broth, and tangy low-fat Greek yogurt. Infused with fragrant garlic, fresh thyme, and a hint of nutmeg, each bite delivers elevated flavor perfect for any gathering. A golden, crispy panko breadcrumb topping adds delightful crunch, making this gratin as visually stunning as it is delicious. Ready in just 20 minutes of prep time and baked to bubbly perfection, this dish serves up to six and is an ideal side for holiday feasts or cozy family dinners.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 1 cup Heavy cream
- 1 cup Low-sodium chicken or vegetable broth
- 1 cup Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Low-fat Greek yogurt
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoon Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Panko bread crumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel and thinly slice the Yukon Gold potatoes into 1/8-inch thick rounds using a sharp knife or mandoline slicer for even slicing.
In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned.
Stir in the heavy cream, chicken or vegetable broth, Greek yogurt, thyme, nutmeg, salt, and black pepper. Heat the mixture gently over low heat until warmed through, then remove from heat.
Layer one-third of the sliced potatoes in the prepared baking dish, slightly overlapping the slices. Sprinkle one-third of the Gruyère and Parmesan cheeses evenly across the layer.
Pour one-third of the cream mixture evenly over the cheese layer. Repeat the layering process two more times with the remaining potatoes, cheese, and cream mixture.
In a small bowl, combine the panko bread crumbs with olive oil and stir to coat evenly. Sprinkle the mixture on top of the gratin for a golden, crispy topping.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes, then remove the foil and bake for another 20 minutes or until the top is golden brown and bubbling.
Allow the gratin to rest for 10 minutes before serving to allow the layers to set. Garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
2784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.4 g | 222% | |
| Saturated Fat | 94.9 g | 474% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 4577 mg | 199% | |
| Total Carbohydrate | 217.9 g | 79% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 19.9 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1898 mg | 146% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4193 mg | 89% | |
*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.
