Potato and Parmesan Gratin
Indulge in the creamy decadence of this Potato and Parmesan Gratin, a classic comfort food side dish with a gourmet twist. Thinly sliced Yukon Gold potatoes are layered with freshly grated Parmesan cheese and drenched in a rich, aromatic cream sauce infused with garlic, thyme, and a hint of nutmeg before being baked to golden, bubbly perfection. This dish combines the satisfying heartiness of potatoes with the velvety texture of a creamy sauce, making it a show-stopping accompaniment to roasted meats, holiday feasts, or cozy weeknight dinners. With minimal prep time and a stunning presentation, this gratin is as easy to make as it is impressive to serve. Perfectly balanced and deeply flavorful, it’s a must-try for fans of cheesy potato dishes and French-inspired recipes alike!
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 1.5 cups Parmesan cheese, grated
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 tablespoons Unsalted butter
- 2 Garlic cloves, minced
- 1 teaspoon Thyme leaves, fresh
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Nutmeg, freshly grated (optional)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
Peel and thinly slice the potatoes (about 1/8 inch thick). Use a mandoline slicer if available for even slices.
In a medium saucepan over medium heat, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the heavy cream, whole milk, thyme, salt, pepper, and nutmeg (if using). Heat the mixture until it just begins to simmer, then remove from heat.
Arrange a layer of potato slices in the prepared baking dish, slightly overlapping them. Sprinkle a thin layer of grated Parmesan over the potatoes.
Repeat layering the potatoes and Parmesan until all the potatoes are used, finishing with a final layer of Parmesan on top.
Slowly pour the cream mixture evenly over the layered potatoes, ensuring all slices are well-coated.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.
Uncover the dish and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Remove the gratin from the oven and let it rest for 10 minutes before serving. Garnish with extra thyme leaves if desired.
Nutrition Facts
Calories |
3341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.9 g | 293% | |
| Saturated Fat | 138.6 g | 693% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 4737 mg | 206% | |
| Total Carbohydrate | 225.3 g | 82% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 19.9 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1807 mg | 139% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 5444 mg | 116% | |
*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.
