Ultimate Potato Gratin
Dive into indulgent comfort with the Ultimate Potato Gratin, a creamy, cheesy masterpiece that's perfect for any occasion. This classic side dish features thinly sliced Yukon Gold potatoes layered with rich Gruyere and Parmesan cheeses, enveloped in a luxurious blend of heavy cream, milk, garlic, and a hint of freshly grated nutmeg for a sophisticated touch. Baked to golden-brown perfection, with a bubbling, buttery finish, this gratin is the epitome of savory decadence. Whether you're planning a holiday feast or a cozy dinner, this crowd-pleasing recipe is easy to prepare and delivers unmatched flavor in every bite. Serve it warm for a comforting addition to your table that will leave everyone reaching for seconds!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 2 cups Gruyere cheese, grated
- 1 cup Parmesan cheese, grated
- 1.5 teaspoons Kosher salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg, freshly grated
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick pan spray.
Peel the Yukon Gold potatoes and slice them thinly, about 1/8-inch thick, using a sharp knife or mandoline for uniformity.
In a small saucepan, combine the heavy cream, milk, garlic, salt, pepper, and nutmeg. Heat over medium heat until warmed through but not boiling. Set aside.
Spread a single layer of potatoes on the bottom of the prepared baking dish, overlapping slightly. Sprinkle a layer of Gruyere cheese and a small handful of Parmesan cheese over the potatoes.
Pour approximately one-third of the cream mixture evenly over the first potato layer. Repeat the layering process with the remaining potatoes, cheeses, and cream mixture until the dish is full, finishing with a layer of cheese on top.
Dot the top with the unsalted butter pieces for added richness.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and continue baking for an additional 30 minutes, or until the potatoes are tender, the top is golden brown, and the sauce is bubbling.
Let the gratin rest for 10 minutes before serving to allow the layers to settle. Garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
3888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.2 g | 371% | |
| Saturated Fat | 173.1 g | 865% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 4162 mg | 181% | |
| Total Carbohydrate | 174.6 g | 63% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 18.7 g | ||
| Protein | 125.9 g | 252% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 3589 mg | 276% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 4395 mg | 94% | |
*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.
