Two Potato Gratin with Mascarpone
Indulge in the luxurious layers of Two Potato Gratin with Mascarpone, a creamy and comforting side dish that combines the earthy richness of Russet potatoes and the natural sweetness of sweet potatoes. Elevating this classic gratin is the addition of mascarpone cheese, which creates a velvety sauce infused with garlic, fresh thyme, and a touch of heavy cream for ultimate decadence. Each layer is crowned with a sprinkle of Parmesan cheese, forming a golden, bubbly crust that's irresistibly savory. Perfect for holiday dinners or an elegant weeknight meal, this make-ahead-friendly casserole is more than just a side dish—it's the centerpiece of coziness. Serve it straight from the oven for a crowd-pleasing delight packed with flavor and texture. Keywords: two potato gratin, creamy potato gratin, mascarpone side dish, holiday potato recipe, sweet potato casserole
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 2 medium Sweet potatoes
- 8 oz Mascarpone cheese
- 1 cup Heavy cream
- 2 cloves Garlic
- 2 tbsp Unsalted butter
- 1 cup Parmesan cheese
- 1 tsp Fresh thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with 1 tablespoon of butter, ensuring the entire surface is coated evenly.
Peel the Russet and sweet potatoes. Use a mandoline slicer or a sharp knife to thinly slice the potatoes into rounds approximately 1/8-inch thick. Keep them separated by type for easier layering.
Mince the garlic finely, and set aside.
In a medium saucepan, combine the mascarpone cheese, heavy cream, minced garlic, 1 tablespoon of butter, salt, black pepper, and thyme. Heat over medium-low heat, stirring occasionally, until the mixture is smooth and creamy. Remove from heat.
Begin layering the gratin in the greased baking dish. Start with an overlapping layer of Russet potatoes, followed by a layer of sweet potatoes. Drizzle a portion of the mascarpone mixture over the layers, spreading it evenly. Sprinkle a small amount of Parmesan cheese on top.
Repeat the layering process—Russet potatoes, sweet potatoes, mascarpone mixture, and Parmesan cheese—until all the ingredients are used, finishing with a generous topping of Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Then remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Allow the gratin to cool for 5-10 minutes before serving. Garnish with additional thyme leaves if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.9 g | 295% | |
| Saturated Fat | 144.7 g | 724% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 3335 mg | 145% | |
| Total Carbohydrate | 181.0 g | 66% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 17.8 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1397 mg | 107% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3114 mg | 66% | |
*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.
