Potato Gratin German Kartoffelgratin
Indulge in the creamy, comforting flavors of Potato Gratin German Kartoffelgratin, a classic dish that combines rustic German tradition with gourmet flair. Thinly sliced potatoes are layered with sautéed onions, garlic-infused cream, and melty Gruyère cheese to create a luscious, golden masterpiece that’s perfect for any occasion. A hint of ground nutmeg adds warmth and depth, while the oven-baked finish ensures a bubbly, crispy top. This rich, satisfying side dish pairs beautifully with roast meats or a fresh salad and is sure to impress at family gatherings or holiday feasts. Ready in just 20 minutes of prep and packed with hearty ingredients, this Kartoffelgratin is your go-to for comfort food at its finest.
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Recipe Information
Ingredients
- 1.5 kg Potatoes
- 1 large Onion
- 2 cloves Garlic
- 300 ml Heavy cream
- 200 ml Milk
- 150 grams Gruyère cheese (or Emmental)
- 20 grams Butter
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
Preheat your oven to 180°C (356°F) and lightly grease a medium-sized baking dish with butter.
Peel the potatoes and slice them into thin, even slices (about 3 mm thick). Use a mandoline slicer if available for consistency.
Peel and finely chop the onion. Mince the garlic cloves.
In a saucepan over medium heat, melt the butter. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
Pour the heavy cream and milk into the saucepan with the onions and garlic. Stir to combine. Season with salt, pepper, and ground nutmeg. Allow the mixture to warm gently, but do not let it boil. Remove from heat.
Layer one-third of the potato slices evenly on the bottom of the prepared baking dish. Pour over one-third of the cream mixture and sprinkle with one-third of the grated Gruyère cheese.
Repeat this process to create two more layers, finishing with the remaining cream mixture and cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender, and the top is golden and bubbly.
Remove the gratin from the oven and let it rest for 5-10 minutes before serving. Optionally, garnish with freshly chopped parsley.
Nutrition Facts
Calories |
3373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.4 g | 220% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 4031 mg | 175% | |
| Total Carbohydrate | 350.9 g | 128% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 38.1 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 2068 mg | 159% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 8849 mg | 188% | |
*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.
