Swiss Potato Gratin
Indulge in the creamy, cheesy decadence of Swiss Potato Gratin, a comforting side dish that's perfect for weeknight dinners or special occasions. This irresistible recipe layers thinly sliced Russet potatoes with rich Swiss cheese and a velvety garlic-infused cream sauce, all baked to golden-bubbly perfection. A hint of nutmeg adds warmth, while a crispy, cheesy top ensures every bite is as satisfying as it is flavorful. With just 20 minutes of prep and simple ingredients, this gratin elevates the humble potato into an elegant, crowd-pleasing masterpiece. Serve it alongside roasted meats or a fresh salad, and garnish with parsley for a touch of vibrant color. Perfect for holiday spreads or cozy family meals, this Swiss Potato Gratin is sure to become a beloved classic!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 cups (shredded) Swiss cheese
- 1.5 cups Heavy cream
- 2 cloves (minced) Garlic
- 2 tablespoons Unsalted butter
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons (chopped) Fresh parsley (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with 1 tablespoon of unsalted butter.
Peel the potatoes and slice them thinly into 1/8-inch rounds using a mandoline or a sharp knife. Place the slices in a bowl of cold water to prevent browning.
In a small saucepan, heat the heavy cream, minced garlic, ground nutmeg, salt, and ground black pepper over low heat. Allow it to warm gently, stirring occasionally, for 3-5 minutes. Do not boil.
Drain and pat the potato slices dry with a clean kitchen towel or paper towels.
Layer one-third of the potato slices in the bottom of the prepared baking dish, slightly overlapping them. Sprinkle one-third of the shredded Swiss cheese evenly over the potatoes.
Repeat the layering process two more times, ending with a top layer of shredded cheese.
Pour the warm cream mixture evenly over the layered potatoes and cheese, ensuring the liquid reaches all parts of the dish.
Dot the top of the gratin with the remaining 1 tablespoon of unsalted butter, cut into small pieces.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
Let the gratin rest for 10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.3 g | 199% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 3081 mg | 134% | |
| Total Carbohydrate | 273.7 g | 100% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 16.8 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2281 mg | 175% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 7013 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.
