Wasabi Potato Gratin
Elevate your classic comfort food game with this Wasabi Potato Gratin, a bold and creamy twist on the traditional gratin. Thinly sliced russet potatoes are layered with a rich wasabi-infused cream sauce, melted Gruyère cheese, and a sprinkle of Parmesan for a crispy, golden top. The subtle heat from the wasabi paste beautifully complements the velvety layers of cheese and potatoes, making this dish a perfect balance of indulgence and intrigue. With just 20 minutes of prep time and an hour in the oven, this recipe is ideal for everything from weeknight dinners to special occasions. Serve it alongside roasted meats or a fresh green salad for a show-stopping side dish that’s as visually appealing as it is delicious. Keywords: Wasabi Potato Gratin, creamy potato casserole, cheesy gratin, unique side dish.
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 tablespoons Wasabi paste
- 2 cloves Garlic
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1.5 cups Gruyère cheese
- 0.5 cups Parmesan cheese
- 1 tablespoon Butter
Instructions
Preheat your oven to 375°F (190°C) and butter a 9x13-inch baking dish.
Peel the russet potatoes and slice them thinly (about 1/8 inch) using a mandoline or a sharp knife.
In a medium saucepan over medium heat, combine the heavy cream, milk, minced garlic, wasabi paste, salt, and black pepper. Heat gently, stirring frequently, until the mixture is warm and well combined. Do not allow it to boil.
Layer one-third of the potato slices in the bottom of the prepared baking dish, slightly overlapping them. Sprinkle one-third of the Gruyère cheese evenly over the potatoes.
Pour one-third of the wasabi-cream mixture over the cheese layer, spreading it evenly.
Repeat this process twice more, creating two additional layers of potatoes, cheese, and the wasabi-cream mixture.
Finish by sprinkling the top layer with the Parmesan cheese.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for another 20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Allow the gratin to cool for 5-10 minutes before serving. This will help it set slightly and make it easier to serve.
Nutrition Facts
Calories |
3983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.2 g | 335% | |
| Saturated Fat | 154.0 g | 770% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 8010 mg | 348% | |
| Total Carbohydrate | 259.7 g | 94% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 28.8 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 2939 mg | 226% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 6455 mg | 137% | |
*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.
