Potato Gratin
Indulge in the creamy decadence of Potato Gratin, a classic French-inspired dish that transforms humble Russet potatoes into an irresistible masterpiece. Layered with rich heavy cream, whole milk, and buttery notes, this recipe is elevated by the addition of Gruyère and Parmesan cheeses, which melt into a bubbling golden crust. Hints of garlic, fresh thyme, and a dash of nutmeg infuse the dish with aromatic warmth, while thinly sliced potatoes ensure each bite is tender and flavorful. Perfect for special occasions or an elegant side dish, this gratin is baked to perfection in just over an hour, with layers of cheesy, velvety goodness that pair beautifully with roasted meats or fresh greens. A true comfort food classic designed to impress your guests and delight your palate!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 1.5 cups Gruyère cheese
- 0.5 cups Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoon Nutmeg
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or a mandoline slicer. Place the sliced potatoes in a large bowl of cold water to prevent browning.
In a medium saucepan, combine the heavy cream, milk, butter, garlic (minced), salt, black pepper, thyme, and nutmeg. Heat the mixture over medium heat until it just begins to simmer. Do not let it boil.
Drain the potato slices and pat them dry with a clean kitchen towel. Layer one-third of the potatoes evenly in the prepared baking dish.
Sprinkle 1/2 cup of Gruyère cheese and 2 tablespoons of Parmesan cheese over the potatoes. Pour one-third of the cream mixture over the cheese.
Repeat the layering process two more times, finishing with the remaining Gruyère and Parmesan cheese on top.
Cover the dish with foil and bake for 50 minutes. Remove the foil and bake for an additional 25 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
Remove the gratin from the oven and let it rest for 10 minutes before serving. This allows the layers to set and makes it easier to serve.
Nutrition Facts
Calories |
3990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.3 g | 347% | |
| Saturated Fat | 161.1 g | 806% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 4496 mg | 195% | |
| Total Carbohydrate | 244.6 g | 89% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 24.5 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2927 mg | 225% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 6389 mg | 136% | |
*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.
