Potato Gratin with White Cheddar and White Wine
Indulge in the luxurious comfort of Potato Gratin with White Cheddar and White Wine, a decadent side dish that’s as elegant as it is delicious. This recipe layers thinly sliced russet potatoes with creamy white cheddar, then infuses a rich cream sauce with the delicate flavors of dry white wine, garlic, and fresh thyme. Topped with a crispy blend of Parmesan-laced breadcrumbs, this gratin boasts a golden, crunchy finish that perfectly contrasts the velvety texture beneath. Whether you’re hosting a dinner party or upgrading a family meal, this sophisticated twist on a classic potato gratin makes the perfect crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups White cheddar cheese, shredded
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 0.5 cup Dry white wine
- 2 tablespoons Unsalted butter
- 1 medium Shallot, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 cup Breadcrumbs
- 1 teaspoon Olive oil
- 0.25 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with butter or cooking spray.
Peel the russet potatoes and slice them thinly (about 1/8 inch thick) using a sharp knife or mandoline slicer. Set aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Add the finely chopped shallot and cook until softened, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour the white wine into the saucepan and let it simmer for 2-3 minutes, reducing slightly. Stir in the heavy cream, milk, thyme leaves, salt, and black pepper. Cook until the mixture is warmed through, but do not let it boil. Remove from heat.
Drain and pat the potato slices dry with a clean kitchen towel. Arrange a single layer of potatoes in the greased baking dish. Sprinkle a small handful of shredded white cheddar cheese over the potatoes. Repeat the layers, ending with cheddar cheese on top.
Pour the cream and wine mixture evenly over the layered potatoes, ensuring the liquid reaches the edges and seeps into the layers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
While the gratin bakes, prepare the breadcrumb topping: In a small bowl, combine breadcrumbs, olive oil, and grated Parmesan cheese. Toss to coat evenly.
After 40 minutes, remove the foil from the baking dish and sprinkle the breadcrumb mixture evenly over the top of the gratin.
Return the dish to the oven and bake uncovered for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Remove from the oven and let the gratin rest for 10 minutes before serving to allow the flavors to meld and the dish to set.
Nutrition Facts
Calories |
3519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.8 g | 260% | |
| Saturated Fat | 119.0 g | 595% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 5271 mg | 229% | |
| Total Carbohydrate | 296.0 g | 108% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 26.4 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 2193 mg | 169% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 6379 mg | 136% | |
*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.
