Potato Gratin with Mustard and Gruyere Cheese
Elevate your comfort food game with this decadent Potato Gratin with Mustard and Gruyere Cheese, a dish that redefines creamy indulgence. This recipe layers thinly sliced Yukon Gold potatoes in a luscious sauce infused with Dijon mustard, garlic, and a hint of nutmeg, creating a rich and flavorful base. Topped with melty Gruyere cheese and baked to golden perfection, every bite delivers a harmonious blend of creamy, cheesy, and subtly tangy flavors. The addition of fresh thyme adds an herbaceous note, while the tender potatoes soak up the velvety cream mixture for a melt-in-your-mouth texture. Perfect as a showstopping side dish for holiday dinners or an indulgent centerpiece for cozy family meals, this potato gratin is pure comfort in every forkful. Its easy-to-follow preparation and stunning presentation make it a must-try for potato lovers and cheese enthusiasts alike!
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Recipe Information
Ingredients
- 6 medium-sized Yukon Gold potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 tablespoons Dijon mustard
- 2 cloves Garlic
- 1.5 cups Gruyere cheese
- 1 tablespoon Unsalted butter
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoon Nutmeg
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with 1 tablespoon of butter and set aside.
Peel and rinse the potatoes. Using a sharp knife or a mandoline, slice the potatoes into thin, even slices (about 1/8 inch thick). Set aside in a bowl of cold water to prevent discoloration.
In a medium saucepan, combine the heavy cream, whole milk, minced garlic, Dijon mustard, salt, black pepper, fresh thyme, and nutmeg. Heat over medium-low until warmed through, stirring occasionally, but do not let it boil.
Grate the Gruyere cheese and set aside 1/2 cup for the topping. Mix the remaining 1 cup into the cream mixture until melted. Remove from heat.
Drain and pat the potato slices dry. Layer one-third of the potato slices evenly in the prepared baking dish. Pour one-third of the cream mixture evenly over the potatoes. Repeat this process for the next two layers, finishing with the cream mixture on top.
Sprinkle the reserved 1/2 cup of Gruyere cheese evenly over the top layer of potatoes.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking for an additional 25-30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Let the gratin cool for 10 minutes before serving. Garnish with extra thyme leaves, if desired, for a fresh touch.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.3 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 674 mg | 52% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 730 mg | 16% | |
*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.
