Potato Au Gratin Bordeaux Region
Indulge in the rich, creamy decadence of Potato Au Gratin Bordeaux Region—a classic French-inspired comfort dish that blends rustic elegance with irresistible flavor. Thinly sliced Russet potatoes are layered with Gruyère and Parmesan cheeses, then bathed in a velvety cream infusion subtly seasoned with garlic, nutmeg, and black pepper. Baked to golden perfection, the dish boasts a crispy, cheese-laden top and tender, melt-in-your-mouth layers beneath. Perfect as a show-stopping side for special occasions or as a cozy main paired with a glass of Bordeaux wine, this recipe brings the rich culinary traditions of the French countryside straight to your table. Keywords: Potato Au Gratin, French comfort food, Gruyère cheese recipe, creamy potato casserole, Bordeaux-inspired dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 2.5 cups Heavy cream
- 0.5 cups Whole milk
- 0.25 teaspoons Nutmeg
- 1.5 cups Gruyère cheese, grated
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them thinly, about 1/8 inch thick, using a sharp knife or a mandoline slicer for consistent thickness.
Grease a 9x13 inch baking dish with 1 tablespoon of butter. Rub one garlic clove (cut in half) over the entire surface of the dish to infuse flavor.
In a medium saucepan, combine the heavy cream, whole milk, minced second garlic clove, salt, pepper, and nutmeg. Heat over medium heat until the mixture is warm but not boiling, stirring occasionally. Remove from heat.
Layer one-third of the sliced potatoes in the prepared baking dish, slightly overlapping. Sprinkle one-third of the Gruyère cheese evenly over the potatoes.
Repeat the layering process two more times, finishing with a top layer of Gruyère cheese.
Pour the warm cream mixture evenly over the layered potatoes. Tilt the dish gently if needed to ensure even distribution of the liquid.
Sprinkle the Parmesan cheese over the top of the dish.
Dot the top with the remaining tablespoon of butter, cut into small pieces.
Cover the dish with aluminum foil and bake in the oven for 50 minutes.
Remove the foil and continue baking for another 25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Allow the dish to cool for 10 minutes before serving to set the layers. Enjoy this decadent Potato Au Gratin Bordeaux Region with a glass of red wine!
Nutrition Facts
Calories |
4155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.4 g | 377% | |
| Saturated Fat | 176.2 g | 881% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 4634 mg | 201% | |
| Total Carbohydrate | 237.0 g | 86% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 18.6 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 2467 mg | 190% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 6180 mg | 131% | |
*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.
