Two Cheese Potato Gratin
Indulge in the creamy decadence of Two Cheese Potato Gratin, a comforting side dish that’s perfect for holiday feasts or cozy dinners. This luscious recipe features tender layers of thinly sliced Yukon Gold potatoes smothered in a velvety mixture of heavy cream, milk, and fragrant minced garlic, all oven-baked to golden perfection. A rich blend of nutty Gruyère and sharp Parmesan cheeses elevates every bite, while a hint of fresh thyme adds a subtle, herby aroma. With its beautifully crisp, bubbly top and irresistibly creamy interior, this dish is as elegant as it is satisfying. Perfect for pairing with roasted meats or served as a show-stopping centerpiece, this potato gratin is easy to prepare yet impressively gourmet. Give your dinner table a burst of cheesy comfort with this crowd-pleasing classic!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 1 cup Heavy cream
- 1 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Gruyère cheese
- 0.5 cup Parmesan cheese
- 1 teaspoon Fresh thyme
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with 1 tablespoon of butter.
Peel the Yukon Gold potatoes and slice them thinly into rounds (about 1/8-inch thick) using a sharp knife or mandoline.
Finely mince the garlic cloves.
In a medium saucepan, combine the heavy cream, whole milk, minced garlic, salt, black pepper, and fresh thyme. Heat the mixture gently over medium heat until warm but not boiling, then set aside.
Grate the Gruyère cheese and Parmesan cheese. Combine them in a bowl and set aside.
Layer one-third of the sliced potatoes in the bottom of the prepared baking dish, overlapping them slightly. Sprinkle one-third of the cheese mixture evenly over the potatoes.
Repeat the layering process two more times, finishing with a layer of cheese on top.
Pour the warm cream mixture evenly over the layered potatoes, ensuring the liquid reaches all layers.
Dot the top with the remaining 1 tablespoon of butter, broken into small pieces.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 25–30 minutes, or until the potatoes are tender and the top is golden and bubbly.
Allow the gratin to cool for 10 minutes before serving. Garnish with additional fresh thyme, if desired.
Nutrition Facts
Calories |
2853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.7 g | 244% | |
| Saturated Fat | 112.9 g | 564% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 4334 mg | 188% | |
| Total Carbohydrate | 175.7 g | 64% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 18.7 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2893 mg | 223% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 4373 mg | 93% | |
*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.
