Once a Year Potato Bake
Indulge in pure comfort food bliss with the "Once a Year Potato Bake," a decadent dish perfect for holiday feasts or special celebrations. This ultimate potato gratin features tender layers of thinly sliced Russet potatoes bathed in a rich blend of heavy cream, whole milk, and melted butter, infused with aromatic garlic and fresh thyme. Each layer is topped with a generous sprinkle of Gruyère and Parmesan cheeses, creating a golden, bubbly crust that’s irresistibly creamy and cheesy. With every bite, you’ll savor the harmonious combination of savory flavors and velvety textures that make this dish unforgettable. Designed to feed a crowd, this stunning potato bake is as visually impressive as it is delicious—ideal for a centerpiece side dish to wow your guests. Pro tip: Garnish with fresh parsley for a pop of color and freshness. Don’t wait another year—make this recipe the highlight of your gathering today!
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 4 tablespoons Unsalted butter
- 3 cloves Garlic
- 2 teaspoons Fresh thyme leaves
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Gruyère cheese
- 1 cup Parmesan cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray and set aside.
Peel the potatoes and slice them thinly (approximately 1/8-inch thick) using a sharp knife or a mandoline slicer. Place the slices in a bowl of cold water to prevent them from browning while preparing other ingredients.
In a medium saucepan, combine the heavy cream, whole milk, butter, minced garlic, thyme leaves, salt, and black pepper. Heat over medium heat, stirring occasionally, until the butter is melted, and the mixture is warm but not boiling. Remove from heat.
Drain and pat the potato slices dry with a clean kitchen towel or paper towels.
Spread a thin layer of the cream mixture (about 1/4 cup) on the bottom of the prepared baking dish. Arrange one layer of potato slices over the cream, slightly overlapping each slice.
Sprinkle about 1/3 of the Gruyère cheese and 2 tablespoons of Parmesan cheese over the potato layer. Pour about 1/3 of the cream mixture evenly over the top.
Repeat the layering process (potatoes, cheeses, cream) two more times, finishing with a final layer of cheese on top.
Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 60 minutes, then remove the foil and bake for an additional 25-30 minutes, or until the top is golden and bubbly, and a knife easily pierces through the potatoes.
Let the potato bake cool for at least 10 minutes before serving. Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
5408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.8 g | 423% | |
| Saturated Fat | 196.4 g | 982% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 1013 mg | 338% | |
| Sodium | 7760 mg | 337% | |
| Total Carbohydrate | 415.5 g | 151% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 33.6 g | ||
| Protein | 172.0 g | 344% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 4175 mg | 321% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 10748 mg | 229% | |
*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.
