Potato Gratin with Gruyere Cheese and Creme Fraiche
Indulge in the creamy, cheesy decadence of this Potato Gratin with Gruyere Cheese and Crème Fraîche—a show-stopping side dish perfect for special occasions or cozy family dinners. Made with buttery Yukon Gold potatoes, rich crème fraîche, and nutty Gruyere cheese, this comforting casserole features perfectly tender layers infused with garlic, a hint of nutmeg, and an optional sprinkle of fresh thyme. The golden, bubbly crust is irresistibly crisp, while the interior remains luxuriously creamy, thanks to the addition of heavy cream. With just 20 minutes of prep, this oven-baked gratin is an elegant yet approachable dish that pairs seamlessly with roasted meats or stands alone as a satisfying vegetarian entrée. Try this recipe for a crowd-pleasing option that's as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 6 medium-sized Yukon Gold potatoes
- 2 cups Gruyere cheese, grated
- 1 cup Creme fraiche
- 1 cup Heavy cream
- 1 tablespoon Unsalted butter
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, grated
- 1 teaspoon Fresh thyme leaves (optional)
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9x13-inch baking dish with the unsalted butter, ensuring even coverage on the bottom and sides.
Peel the Yukon Gold potatoes and slice them thinly—ideally about 1/8-inch thick—using a mandoline slicer or a sharp knife.
In a medium mixing bowl, whisk together the creme fraiche, heavy cream, minced garlic, salt, black pepper, and grated nutmeg (add the fresh thyme leaves here, if using). Set aside.
Arrange one-third of the sliced potatoes in an even layer at the bottom of the prepared baking dish. Pour one-third of the creme fraiche mixture over the potatoes, spreading it evenly with a spatula or spoon.
Sprinkle one-third of the grated Gruyere cheese over the top of the creme fraiche layer.
Repeat this layering process two more times with the remaining potatoes, creme fraiche mixture, and Gruyere cheese, finishing with cheese on top as the final layer.
Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 50 minutes, allowing the potatoes to cook and become tender.
After 50 minutes, remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and bubbly.
Remove the gratin from the oven and allow it to rest for 10 minutes before serving, as this will help the dish set and make it easier to slice.
Serve warm as a side dish or enjoy it on its own as a comforting meal.
Nutrition Facts
Calories |
3669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.6 g | 341% | |
| Saturated Fat | 161.0 g | 805% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 4228 mg | 184% | |
| Total Carbohydrate | 221.7 g | 81% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 15.8 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 2651 mg | 204% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 5507 mg | 117% | |
*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.
