New Potato Gratin
Indulge in the creamy, cheesy perfection of New Potato Gratin, a classic comfort food elevated with the earthy richness of Gruyère and Parmesan cheeses. Thinly sliced new potatoes are layered with a luxurious blend of heavy cream, milk, and aromatic garlic and thyme, then baked to golden, bubbly perfection. This dish is a stunning addition to any dinner table, offering tender layers of potatoes with a crisp, cheesy crust. Perfect as a hearty side dish for roasted meats or as the star of a vegetarian spread, this gratin is both impressive and irresistibly delicious. Easy to prepare and loaded with flavor, it’s a timeless recipe that will elevate your dinner menu!
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Recipe Information
Ingredients
- 2 lbs new potatoes
- 2 cups heavy cream
- 1 cup whole milk
- 1.5 cups Gruyère cheese
- 0.5 cups Parmesan cheese
- 2 garlic cloves
- 1 tbsp fresh thyme leaves
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1 tbsp unsalted butter
- 1 tsp olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with the butter and set aside.
Wash the new potatoes thoroughly and thinly slice them into 1/8-inch rounds using a sharp knife or a mandoline slicer for uniform slices.
In a medium saucepan, combine the heavy cream and whole milk. Peel the garlic cloves, lightly crush them with the side of a knife, and add them to the saucepan. Add the fresh thyme leaves, salt, and black pepper. Gently heat the mixture over medium-low heat until just warm, about 5 minutes, to infuse the flavors. Remove from heat and discard the garlic cloves.
Shred the Gruyère cheese and freshly grate the Parmesan cheese. Reserve half a cup of Gruyère for the topping.
Layer one-third of the sliced potatoes in the prepared baking dish, overlapping slightly. Pour one-third of the cream mixture over the potatoes, then sprinkle one-third of the Gruyère and Parmesan cheeses evenly over the cream. Repeat this process two more times to create three layers.
Drizzle the top layer with the olive oil and sprinkle with the reserved half-cup of Gruyère cheese for a golden crust.
Cover the dish with aluminum foil and bake in the preheated oven for 50 minutes. Remove the foil and continue baking uncovered for an additional 25 minutes, or until the potatoes are tender and the top is bubbly and golden brown.
Let the gratin rest for 10 minutes before serving to allow the layers to set. Enjoy hot as a side dish to your favorite meats or roasted vegetables.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 3.5 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 465 mg | 36% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 730 mg | 16% | |
*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.
