Parade Potato Gratin
Indulge in the ultimate comfort food with this Parade Potato Gratin, a creamy, decadent casserole that’s perfect for holidays, dinner parties, or any cozy meal at home. Featuring thinly sliced Yukon Gold potatoes layered with a rich blend of heavy cream, milk, and aromatic garlic, this dish is elevated with the nutty flavors of Gruyère and Parmesan cheeses. Fresh thyme adds a subtle herbaceous note that pairs beautifully with the golden, bubbling crust. With a balance of elegance and simplicity, Parade Potato Gratin is oven-baked to perfection, offering soft, melt-in-your-mouth potatoes beneath a crisp, cheesy top. Ideal for impressing guests, this gratin serves up to six and pairs wonderfully with roasted meats or fresh salads.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 3 cloves Garlic cloves, minced
- 2 tablespoons Unsalted butter
- 1.5 cups Gruyère cheese, grated
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with 1 tablespoon of butter and set aside.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or a mandoline slicer. Place the slices in a large mixing bowl of cold water to prevent discoloration.
In a medium saucepan, combine the heavy cream, milk, minced garlic, remaining 1 tablespoon of butter, thyme, salt, and black pepper. Heat over medium heat until it just begins to simmer, then remove from heat.
Drain the potato slices and pat them dry with a clean kitchen towel or paper towels.
Spread half of the potato slices evenly in the prepared baking dish, slightly overlapping them like shingles. Pour half of the warm cream mixture over the potatoes, then sprinkle with 3/4 cup of Gruyère and 1/4 cup of Parmesan cheese.
Add the remaining potato slices in an even layer, pour the rest of the cream mixture over them, and top with the remaining Gruyère and Parmesan cheese.
Cover the baking dish tightly with foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden brown and bubbling.
Let the gratin rest for 10 minutes before serving. Garnish with additional thyme if desired and serve warm.
Nutrition Facts
Calories |
3498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.7 g | 332% | |
| Saturated Fat | 154.3 g | 772% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 4558 mg | 198% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 18.5 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 2588 mg | 199% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 4359 mg | 93% | |
*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.
