Purple Potato Gratin
Elevate your side dish game with this indulgent Purple Potato Gratin, a visually stunning and delicious twist on the classic recipe. Featuring vibrant purple potatoes layered in creamy, herb-infused goodness, this dish combines heavy cream, whole milk, garlic, and fresh thyme for an irresistibly rich flavor profile. A blend of shredded Gruyère and grated Parmesan cheeses melts into the layers, creating a golden-brown, bubbly finish that’s both elegant and comforting. Perfect for dinner parties or holiday gatherings, this gratin is baked to perfection, with a hint of nutmeg adding a subtle warmth and depth. Easy to prepare and guaranteed to impress, serve this luxurious creation warm and garnished with fresh thyme for a truly show-stopping side dish.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 pounds purple potatoes
- 2 cups heavy cream
- 1 cup whole milk
- 3 garlic cloves
- 2 teaspoons fresh thyme
- 1.5 cups gruyère cheese, shredded
- 0.5 cups parmesan cheese, grated
- 1 tablespoon unsalted butter
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.25 teaspoon nutmeg, freshly grated
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with the butter and set aside.
Peel (optional) and thinly slice the purple potatoes into 1/8-inch slices using a mandoline or a sharp knife. Place the slices in a bowl of cold water to prevent browning.
In a saucepan over medium heat, combine the heavy cream, milk, minced garlic, thyme, salt, pepper, and nutmeg. Heat the mixture until warm, but do not let it boil. Remove from heat and set aside.
Drain and pat dry the potato slices using a clean kitchen towel. Arrange one-third of the potato slices in an even layer in the prepared baking dish.
Pour one-third of the cream mixture over the potato layer and sprinkle one-third of the shredded gruyère cheese on top. Repeat this layering process two more times, finishing with the cheese on top.
Sprinkle the grated parmesan cheese evenly over the top layer of the gratin.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden-brown and bubbling.
Allow the gratin to cool for 10 minutes before serving to let it set. Garnish with additional thyme, if desired, and serve warm.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1022 mg | 44% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.8 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 395 mg | 30% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 926 mg | 20% | |
*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.
