Potatoes Gratin
Indulge in creamy, cheesy comfort with this classic Potatoes Gratin recipe, the ultimate side dish for any occasion. Thinly sliced potatoes are layered with a rich blend of Gruyère and Parmesan cheeses, then bathed in a luxurious garlic-infused cream sauce seasoned with a hint of nutmeg and fresh thyme. Baked to golden, bubbling perfection, this dish boasts a perfectly tender, buttery texture and a golden crust that’s simply irresistible. Easy to prepare with just a few staple ingredients, Potatoes Gratin pairs beautifully with roasted meats or stands out as a star on your holiday table. Perfectly creamy, irresistibly cheesy, and crowd-pleasingly decadent, this recipe is a must-try for anyone seeking the ultimate comfort food.
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Recipe Information
Ingredients
- 6 medium Potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 cloves Garlic
- 2 tablespoons Unsalted butter
- 1.5 cups Gruyère cheese
- 0.5 cup Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 1 teaspoon Fresh thyme (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Peel the potatoes and slice them thinly (about 1/8 inch thick) using a sharp knife or a mandoline slicer for even slices. Set aside in water to prevent browning.
In a medium saucepan over medium heat, combine the heavy cream, whole milk, garlic (minced or thinly sliced), salt, black pepper, and nutmeg (if using). Heat until the mixture is hot but not boiling, stirring occasionally. Remove from heat and set aside.
Drain the sliced potatoes and pat them dry with a clean towel.
Layer one-third of the potatoes in the prepared baking dish, overlapping slightly. Sprinkle one-third of the Gruyère cheese and a small portion of Parmesan cheese over the potatoes. Repeat this process for two more layers, finishing with Gruyère and Parmesan on the top layer.
Pour the warm cream mixture evenly over the potatoes, ensuring it seeps through all layers.
Cut the unsalted butter into small pieces and scatter them over the top of the dish. Sprinkle fresh thyme if desired.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 20 minutes or until the top is golden brown, bubbling, and the potatoes are tender when pierced with a fork.
Allow the gratin to cool for about 10 minutes before serving, as this helps it set and makes slicing easier.
Serve warm and enjoy this indulgent, cheesy delight!
Nutrition Facts
Calories |
4098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.9 g | 349% | |
| Saturated Fat | 161.5 g | 807% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 4472 mg | 194% | |
| Total Carbohydrate | 270.4 g | 98% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 26.8 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2950 mg | 227% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 6993 mg | 149% | |
*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.
