Potato Gratin with Cream and Fresh Herbs
Indulge in the ultimate comfort food with this luxurious Potato Gratin with Cream and Fresh Herbs. Layers of thinly sliced Russet potatoes are bathed in a velvety garlic-infused cream sauce, perfectly seasoned with fresh thyme, rosemary, and a hint of nutmeg. Topped with a decadent blend of Gruyère and Parmesan cheeses, this gratin is baked to golden perfection, boasting a crispy, bubbling crust that's irresistibly savory. This cozy dish is ideal for family dinners, holiday feasts, or any occasion that calls for a side dish that’s both elegant and delicious. Ready in just over an hour, this recipe serves up six portions of creamy, herbaceous bliss to elevate any meal.
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Recipe Information
Ingredients
- 2.5 pounds Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 tablespoons Butter
- 2 pieces Garlic cloves, minced
- 2 teaspoons Fresh thyme, chopped
- 1 teaspoon Fresh rosemary, chopped
- 1 tablespoon Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, grated
- 1.5 cups Gruyère cheese, grated
- 0.5 cup Parmesan cheese, grated
Instructions
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish and set aside.
Peel the potatoes and slice them thinly, about 1/8-inch thick, using a mandoline or a sharp knife. Place the slices in a bowl of cold water to prevent discoloration, then drain and pat dry with a clean kitchen towel.
In a medium pot, combine the heavy cream, milk, butter, minced garlic, chopped thyme, rosemary, salt, black pepper, and nutmeg. Heat the mixture over medium heat until it just starts to simmer, then remove it from the heat.
Place one-third of the sliced potatoes evenly in the bottom of the prepared baking dish in a slightly overlapping pattern. Sprinkle one-third of the Gruyère cheese and Parmesan cheese over the potatoes, followed by a light sprinkle of chopped parsley.
Pour one-third of the cream mixture evenly over the potato layer. Repeat this process with the remaining potatoes, cheese, parsley, and cream mixture, creating two more layers.
Press the potatoes lightly with the back of a spoon to ensure the slices are evenly coated and submerged in the cream mixture.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Allow the gratin to rest for 10-15 minutes before serving to allow the layers to set and the flavors to meld together.
Garnish with additional chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 701 mg | 30% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.9 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 398 mg | 31% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1077 mg | 23% | |
*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.
