Potato Gratin with Juniper
Elevate your comfort food game with this luxurious Potato Gratin with Juniper, a decadent side dish that blends creamy layers of thinly sliced Yukon Gold potatoes with the aromatic depth of crushed juniper berries. Infused with a luscious mixture of heavy cream, milk, garlic, and a hint of nutmeg, each bite is rich, flavorful, and perfectly seasoned. Topped with golden, bubbling Gruyère cheese and optional fresh thyme, this dish is both visually stunning and incredibly satisfying. Ideal for gatherings or an indulgent dinner, this gratin’s unique twist comes from the juniper berries, adding a subtle, woodsy note that pairs beautifully with roasted meats or a crisp salad. Ready in just 80 minutes, this gourmet yet approachable recipe promises to impress both casual diners and food enthusiasts alike.
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Recipe Information
Ingredients
- 1000 g Yukon Gold potatoes
- 500 ml Heavy cream
- 250 ml Milk
- 2 pcs Garlic cloves, minced
- 8 pcs Juniper berries, crushed
- 20 g Unsalted butter
- 150 g Gruyère cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper, ground
- 0.25 tsp Nutmeg, freshly grated (optional)
- 1 tsp Fresh thyme leaves (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish with the butter and set aside.
Peel the Yukon Gold potatoes and slice them thinly (about 2-3 mm thick) using a mandoline slicer or a sharp knife for even cooking.
In a medium saucepan over low heat, combine the heavy cream, milk, minced garlic, crushed juniper berries, salt, black pepper, and nutmeg (if using). Gently warm the mixture, stirring occasionally, until it is just heated through but not boiling. Remove it from the heat and let the flavors infuse for 5 minutes.
Layer half of the sliced potatoes evenly in the greased baking dish. Pour half of the cream mixture over the potatoes and sprinkle half of the grated Gruyère cheese on top.
Repeat the process with the remaining potatoes, cream mixture, and Gruyère cheese, ensuring the top layer is evenly spread with cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for another 25-30 minutes or until the potatoes are tender, the top is golden brown, and the edges are bubbling.
Remove the gratin from the oven and let it rest for 5-10 minutes before serving to allow the flavors to settle and the cheesy topping to firm up slightly.
Garnish with fresh thyme leaves if desired, and serve warm as a side dish or a centerpiece to your meal.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 540 mg | 23% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.2 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 296 mg | 23% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 699 mg | 15% | |
*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.
