Tri Colored Potato and Goat Cheese Gratin
Elevate your side dishes with this stunning Tri Colored Potato and Goat Cheese Gratin, a creamy, flavor-packed casserole that doubles as a feast for the eyes. This recipe layers velvety Yukon Gold, vibrant purple, and rosy red potatoes for a visually striking presentation, while the rich blend of goat cheese, Parmesan, and garlic-infused cream ensures every bite is decadently satisfying. Fresh thyme adds an earthy aroma, and the golden, bubbly topping makes it irresistibly indulgent. Perfect for holiday dinners or an upscale weeknight treat, this gratin bakes to tender perfection, creating a comforting dish that pairs beautifully with roasted meats, vegetables, or fresh salads. Try this tri-colored potato gratin for a side that's as hearty as it is elegant!
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Recipe Information
Ingredients
- 1 lb Purple potatoes
- 1 lb Yukon Gold potatoes
- 1 lb Red potatoes
- 2 cups Heavy cream
- 6 oz Goat cheese
- 1 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 2 tsp Fresh thyme, chopped
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Butter, for greasing
Instructions
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish to prevent sticking.
Wash and scrub the potatoes well. Using a mandoline or a sharp knife, slice all the potatoes into uniform 1/8-inch-thick rounds.
In a medium saucepan, warm the heavy cream over medium heat. Add the minced garlic, fresh thyme, salt, and black pepper. Stir and let the mixture infuse for about 5 minutes, then remove from heat.
Spread a single layer of purple potato slices at the bottom of the prepared baking dish. Top with a few dollops of goat cheese and a sprinkle of grated Parmesan. Drizzle a few spoonfuls of the seasoned cream mixture over the layer.
Repeat the layering process with the Yukon Gold and red potatoes, alternating colors for visual effect, and continue until all ingredients are used. Reserve a handful of Parmesan for the final topping.
Pour any remaining cream evenly over the assembled gratin. Sprinkle the reserved Parmesan cheese over the top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are fork-tender.
Let the gratin rest for 10 minutes before serving. Garnish with additional fresh thyme if desired and serve warm.
Nutrition Facts
Calories |
3652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.6 g | 319% | |
| Saturated Fat | 155.5 g | 778% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 5952 mg | 259% | |
| Total Carbohydrate | 235.0 g | 85% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 15.0 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1311 mg | 101% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 5986 mg | 127% | |
*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.
