Potatoes Elegante
Elevate your next dinner gathering with "Potatoes Elegante," a luxurious twist on the classic potato gratin that's sure to impress! Featuring thinly sliced Yukon Gold potatoes layered with a velvety blend of heavy cream, whole milk, and freshly grated Gruyère and Parmesan cheeses, this dish is infused with aromatic garlic, thyme, and a hint of nutmeg for a flavor profile that's both comforting and refined. Baked to golden, bubbly perfection, each forkful delivers creamy, cheesy indulgence with a crisp, caramelized top layer. Perfect as a crowd-pleasing side dish for holidays or special occasions, Potatoes Elegante pairs beautifully with roasted meats or a crisp salad, making it a standout addition to any table. Ready in just 20 minutes of prep time, this easy-to-follow recipe ensures gourmet results every time!
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Recipe Information
Ingredients
- 4 large Yukon Gold potatoes
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 1.5 cups Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 3 cloves Garlic, minced
- 2 tablespoons Unsalted butter
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or butter and set aside.
Peel the Yukon Gold potatoes and slice them thinly using a sharp knife or a mandoline, aiming for slices about 1/8-inch thick. Set the slices aside in a bowl of cold water to prevent browning.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Pour in the heavy cream and whole milk, stirring gently. Add salt, black pepper, nutmeg, and fresh thyme leaves. Heat the mixture until it’s just warm (do not let it boil), then remove from the heat.
Drain and pat dry the potato slices using a clean kitchen towel or paper towels.
Spread a layer of potato slices at the bottom of the prepared baking dish, overlapping slightly. Sprinkle a portion of the shredded Gruyère and grated Parmesan cheeses evenly over the layer.
Repeat the layering process—potatoes, cream mixture, then cheeses—until all the potatoes are used, finishing with a generous layer of cheese on top.
Pour any remaining cream mixture evenly over the entire dish to ensure the potatoes are well-coated.
Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and increase the oven temperature to 400°F (200°C). Continue baking for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbling.
Remove the dish from the oven and allow it to cool for 5-10 minutes before serving. Garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
2776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.0 g | 227% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 3773 mg | 164% | |
| Total Carbohydrate | 221.3 g | 80% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 14.1 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1962 mg | 151% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 5391 mg | 115% | |
*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.
