Smoky Potato Gratin for Bbq
Elevate your BBQ spread with this luxurious Smoky Potato Gratin, a creamy, cheesy side dish bursting with flavor! Featuring thinly sliced russet potatoes layered with rich Gruyère and Parmesan cheeses, this dish gets its signature smoky kick from smoked paprika-infused cream and aromatic garlic. A touch of fresh thyme adds a subtle herbal note, while a golden, bubbly crust ensures an irresistible finish. Perfect for backyard barbecues or any gathering, this gratin pairs beautifully with grilled meats and veggies. Prep it in just 20 minutes, pop it in the oven, and let the flavors meld for a comforting, crowd-pleasing side that’s as decadent as it is easy to make.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Heavy cream
- 2 teaspoons Smoked paprika
- 2 cloves Garlic
- 1.5 cups Gruyère cheese
- 0.5 cups Parmesan cheese
- 1 tablespoon Unsalted butter
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and use a mandoline or sharp knife to slice them thinly (about 1/8-inch thick).
Mince the garlic cloves and set aside.
In a medium saucepan, heat the heavy cream over low heat. Stir in the smoked paprika, minced garlic, salt, black pepper, and thyme. Let it heat gently for 5 minutes to infuse the flavors.
Grease a 9x13-inch baking dish with the unsalted butter.
Arrange one layer of potatoes on the bottom of the dish, slightly overlapping the slices.
Sprinkle a small handful of Gruyère cheese over the potatoes, and then pour a few tablespoons of the seasoned cream mixture over the layer.
Repeat the process, layering potatoes, cheese, and cream, until all ingredients are used, finishing with a layer of cheese on top.
Sprinkle the Parmesan cheese over the top layer for an extra cheesy crust.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for another 15-20 minutes, or until the top is golden and the potatoes are tender when pierced with a knife.
Let the gratin rest for 5-10 minutes to set before serving. Garnish with a sprinkle of fresh thyme if desired.
Nutrition Facts
Calories |
3555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.6 g | 303% | |
| Saturated Fat | 140.6 g | 703% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4084 mg | 178% | |
| Total Carbohydrate | 234.4 g | 85% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 13.3 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2192 mg | 169% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 6136 mg | 131% | |
*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.
