Potatoes with Garlic and Cheese Pommes De Terre a L Ail
Indulge in the rich, comforting flavors of Potatoes with Garlic and Cheese (Pommes de Terre à l’Ail), a French-inspired dish that elevates the humble potato to gourmet status. Thinly sliced Yukon Gold potatoes are layered with a luscious garlic-infused cream sauce, a decadent blend of Gruyère and Parmesan cheeses, and baked to golden perfection. The melted cheese creates a bubbling, crispy top that pairs beautifully with the creamy interior, while a sprinkle of fresh parsley adds a bright, herbaceous finish. This versatile side dish, perfect for holiday feasts or cozy family dinners, complements roasted meats or fresh greens effortlessly. With its simple ingredients and elegant flair, this potato gratin is a guaranteed crowd-pleaser.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 large Yukon Gold potatoes
- 4 cloves Garlic cloves
- 3 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 cup Gruyère cheese
- 0.5 cup Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Peel the Yukon Gold potatoes and slice them into thin rounds, approximately 1/8-inch thick. Use a mandoline for even slices if available.
Peel the garlic cloves and mince finely or grate them using a microplane.
In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
Stir in the heavy cream, salt, and black pepper. Heat the mixture until warm but not boiling. Remove from heat and set aside.
Grease a 9x13-inch baking dish with butter or nonstick spray.
Layer one-third of the potato slices evenly in the bottom of the dish. Sprinkle with one-third of the Gruyère cheese and Parmesan cheese.
Pour one-third of the garlic cream mixture over the first layer of potatoes and cheese.
Repeat the layering process two more times, finishing with a layer of cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for another 15 minutes, or until the potatoes are tender and the top is golden and bubbly.
Remove the dish from the oven and let it rest for 5 minutes. Sprinkle with freshly chopped parsley before serving.
Serve warm as a side dish alongside roasted meats or a fresh green salad.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 558 mg | 24% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.9 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 320 mg | 25% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 545 mg | 12% | |
*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.
