Tortino
Indulge in the ultimate comfort food with this luxurious Tortino recipe, a rich and creamy layered potato bake that brings together the irresistible flavors of Gruyère cheese, Parmesan, and a velvety garlic-infused cream. Perfectly seasoned with fresh thyme, a hint of nutmeg, and a touch of freshly ground pepper, this dish achieves an elegant balance of savory and aromatic notes. The thinly sliced potatoes are layered to perfection, baked until golden and bubbling, and dotted with butter for an irresistible caramelized finish. Whether served as a show-stopping side dish or a satisfying main alongside a crisp green salad, Tortino is the perfect way to elevate any meal. Ready in just 80 minutes, it’s an ideal choice for cozy dinners or festive gatherings.
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Recipe Information
Ingredients
- 1000 grams Potatoes
- 200 grams Gruyère cheese
- 50 grams Parmesan cheese, grated
- 250 milliliters Heavy cream
- 20 grams Unsalted butter
- 2 cloves Garlic
- 2 teaspoons Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Nutmeg, freshly grated
Instructions
Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish with a small amount of unsalted butter.
Peel the potatoes and slice them thinly (about 2-3 mm thick). Use a mandoline slicer for even slices, if available.
Grate the Gruyère cheese and set it aside. Mince the garlic finely.
In a medium saucepan over low heat, combine the heavy cream, minced garlic, fresh thyme, salt, black pepper, and nutmeg. Warm the mixture gently, stirring occasionally, for about 5 minutes. Do not let it boil.
Arrange a layer of potato slices in the prepared baking dish, slightly overlapping them. Sprinkle a portion of the Gruyère cheese and grated Parmesan on top.
Repeat the layering process until all the potato slices and cheese are used, finishing with a generous layer of cheese on top.
Pour the warmed cream mixture evenly over the layered potatoes. Press down gently with the back of a spoon to ensure the cream covers the potatoes.
Dot the top with the remaining butter, cut into small pieces.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a knife.
Allow the tortino to rest for 10 minutes before serving. This helps the layers set and makes it easier to slice.
Serve warm as a side dish or main course, paired with a fresh salad or steamed vegetables.
Nutrition Facts
Calories |
2952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.7 g | 233% | |
| Saturated Fat | 108.4 g | 542% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 4825 mg | 210% | |
| Total Carbohydrate | 215.3 g | 78% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 12.6 g | ||
| Protein | 105.4 g | 211% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2746 mg | 211% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 5560 mg | 118% | |
*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.
