Potatoes Au Gratin with Emmental
Experience the ultimate comfort food with this luxurious Potatoes Au Gratin with Emmental recipe. Perfectly tender slices of Yukon Gold or Russet potatoes are layered with rich, creamy garlic-infused sauce and the nutty, slightly sweet flavor of melted Emmental cheese. Baked to golden, bubbly perfection, this classic French-inspired dish is elevated with a touch of nutmeg and optional fresh thyme for a sophisticated twist. Ideal as a decadent side dish for a holiday feast or comforting family dinner, this recipe is as easy to make as it is impressive. With just 20 minutes of prep time and indulgent results that serve six, your table is sure to be the highlight of the evening.
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Recipe Information
Ingredients
- 1.5 kg Potatoes (Yukon Gold or Russet)
- 250 g Emmental cheese
- 300 ml Heavy cream
- 150 ml Whole milk
- 2 pieces Garlic cloves
- 1 tbsp Unsalted butter
- 1.5 tsp Salt
- 0.5 tsp Ground black pepper
- 0.25 tsp Nutmeg
- 1 tsp Fresh thyme (optional)
Instructions
Preheat your oven to 190°C (375°F) and grease a 9x13-inch baking dish with the unsalted butter.
Peel and thinly slice the potatoes (about 3mm thick) using a mandoline slicer or a sharp knife. Set aside in cold water to prevent browning.
Grate the Emmental cheese and divide it into two portions: 200g for layering and 50g for topping.
In a medium saucepan, combine the heavy cream, whole milk, minced garlic cloves, salt, black pepper, and nutmeg. Heat over medium-low until just warm; do not bring to a boil.
Drain and pat the potato slices dry with a kitchen towel. Arrange one-third of the potatoes evenly in the prepared baking dish.
Pour one-third of the warmed cream mixture over the potatoes and sprinkle with 100g of grated Emmental cheese.
Repeat the layering process twice more, finishing with the remaining cream mixture and reserving the final 50g of grated Emmental for later.
Cover the baking dish with aluminum foil and bake in the preheated oven for 60 minutes, or until the potatoes are tender when pierced with a knife.
Remove the foil, sprinkle the reserved cheese over the top, and bake uncovered for an additional 15 minutes until the cheese is golden and bubbly.
Let the gratin rest for 10-15 minutes before serving to allow the layers to set. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
2786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.7 g | 169% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 4286 mg | 186% | |
| Total Carbohydrate | 278.9 g | 101% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 21.2 g | ||
| Protein | 107.1 g | 214% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2786 mg | 214% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 5929 mg | 126% | |
*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.
