Nut-Free Milano Gratin
Indulge in the creamy decadence of Nut-Free Milano Gratin, a comforting twist on the classic potato gratin that's entirely free of nuts, making it perfect for allergen-friendly dining. Layered with thinly sliced potatoes and smothered in a velvety cheese sauce made with Gruyère, Parmesan, and aromatic garlic, this dish is finished with a golden breadcrumb topping for a satisfying crunch. Fresh thyme adds a sophisticated herbal note, while the absence of nuts ensures inclusivity for guests with dietary restrictions. With just 20 minutes of prep and under an hour in the oven, this quick yet luxurious side dish is perfect for holidays, dinner parties, or cozy family meals. Serve alongside roasted meats or hearty salads for a complete feast that’s sure to impress. Keywords: nut-free potato gratin, easy gratin recipe, gluten-free optional, creamy side dish, holiday potato dish.
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Recipe Information
Ingredients
- 4 large Potatoes
- 3 tablespoons Unsalted Butter
- 2 cloves Garlic
- 2 tablespoons All-Purpose Flour
- 2 cups Whole Milk
- 1.5 cups Gruyère Cheese, shredded
- 0.75 cup Parmesan Cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 tablespoon Fresh Thyme, chopped
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Peel and slice the potatoes into 1/8-inch thick rounds. Use a mandoline for uniform slices, if available, and set aside.
In a medium saucepan, melt the butter over medium heat. Mince the garlic cloves and add them to the butter, sautéing until fragrant, about 1 minute.
Whisk in the flour, forming a roux, and cook for about 1-2 minutes, ensuring it doesn’t darken.
Gradually whisk in the milk, maintaining a continuous whisking motion to prevent lumps. Bring the mixture to a simmer and cook until it thickens, roughly 5 minutes.
Stir in the Gruyère and Parmesan cheeses gradually until melted and incorporated into a smooth sauce. Add the salt, black pepper, and chopped fresh thyme.
In a greased 9x13-inch baking dish, layer half of the potato slices at the bottom. Pour half of the cheese sauce over the potatoes, spreading evenly.
Layer the remaining potato slices on top and pour the rest of the cheese sauce over them. Ensure all the potatoes are well-coated with the sauce.
Evenly sprinkle the breadcrumbs over the top of the gratin for a crisp finish.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Allow the gratin to cool for about 5-10 minutes before serving. Garnish with additional thyme if desired.
Nutrition Facts
Calories |
2894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 5739 mg | 250% | |
| Total Carbohydrate | 332.5 g | 121% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 41.5 g | ||
| Protein | 127.9 g | 256% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 3115 mg | 240% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 7337 mg | 156% | |
*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.
