Normandy Potatoes
Indulge in the comforting elegance of Normandy Potatoes, a French-inspired gratin that combines layers of tender Yukon Gold potatoes with a luscious cream sauce infused with garlic, fresh thyme, and a splash of dry hard apple cider. Topped with melted Gruyère cheese, this rich and bubbling side dish strikes the perfect balance between creamy decadence and subtle tangy sweetness. Baked until golden and aromatic, it's a crowd-pleasing recipe ideal for holidays, dinner parties, or any occasion that calls for a touch of rustic sophistication. Easy to prepare in under 20 minutes of active time, Normandy Potatoes are sure to elevate your table with their irresistible flavor profile and creamy texture.
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Recipe Information
Ingredients
- 900 grams Yukon Gold potatoes
- 30 grams Unsalted butter
- 2 cloves Garlic
- 250 milliliters Heavy cream
- 120 milliliters Dry hard apple cider
- 100 grams Gruyère cheese
- 5 grams Fresh thyme
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 190°C (375°F).
Peel the Yukon Gold potatoes and slice them into thin rounds, about 3-4 mm thick. Use a mandoline if available for even slices.
Mince the garlic cloves finely and grate the Gruyère cheese. Set them aside.
In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant, but do not let it brown.
Pour the heavy cream and dry hard apple cider into the saucepan. Add the thyme sprigs, salt, and black pepper. Stir gently and heat the mixture until it is just about to simmer. Remove from heat and let it infuse for 5 minutes. Discard the thyme sprigs afterward.
Grease a medium-sized baking dish with a little butter or oil. Arrange half of the potato slices in overlapping layers on the bottom of the dish.
Pour half of the cream and cider mixture over the potato layer, ensuring even coverage. Sprinkle half of the grated Gruyère cheese on top.
Layer the remaining potato slices in the same way, pouring over the rest of the cream mixture and sprinkling the remaining cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a knife.
Let the Normandy Potatoes rest for 5-10 minutes before serving. This allows the creamy sauce to thicken slightly. Serve warm and enjoy!
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.9 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 193 mg | 15% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 575 mg | 12% | |
*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.
