Yukon Gold Gratin with Chilies Cilantro and Cheese
Elevate your comfort food game with this Yukon Gold Gratin with Chilies, Cilantro, and Cheese—a bold twist on classic potato casseroles. Perfectly tender Yukon Gold potatoes are layered with a creamy, spiced sauce infused with garlic, cumin, and paprika, then topped with a mouthwatering medley of cheddar, Monterey Jack, and Parmesan cheeses. Finely chopped green chilies and fresh cilantro add a zesty kick and a burst of freshness, balancing the richness of the dish. Baked to golden perfection, this gratin delivers cheesy, bubbly goodness in every bite. Ideal as a standout side dish or a hearty vegetarian main, this recipe is as versatile as it is delicious. Ready in just 80 minutes, it’s guaranteed to impress at family dinners, potlucks, or holiday feasts.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1.5 cups Heavy cream
- 0.5 cups Whole milk
- 2 tablespoons Unsalted butter
- 3 medium Green chilies (seeded and finely chopped)
- 0.5 cup Fresh cilantro leaves (chopped)
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.5 cup Freshly grated Parmesan cheese
- 2 cloves Garlic cloves (minced)
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Ground cumin
- 0.25 teaspoons Paprika
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel the Yukon Gold potatoes and thinly slice them (about 1/8-inch thick) using a sharp knife or a mandoline slicer for even slices.
In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Whisk in the heavy cream, milk, salt, black pepper, ground cumin, and paprika. Heat the mixture until warm but not boiling. Remove from heat.
Arrange a single layer of potato slices at the bottom of the prepared baking dish. Sprinkle a portion of the green chilies, chopped cilantro, shredded cheddar, Monterey Jack, and Parmesan cheese over the potatoes.
Pour a small amount of the warm cream mixture over the first layer of potatoes and toppings. Repeat the layering process (potatoes, chilies, cilantro, cheeses, cream mixture) until all ingredients are used, finishing with a layer of cheese on top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until the potatoes are tender, the cheese is bubbly, and the top is golden brown.
Allow the gratin to cool for 5-10 minutes before garnishing with extra chopped cilantro. Serve warm as a side dish or a main course.
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.4 g | 170% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 6958 mg | 303% | |
| Total Carbohydrate | 198.4 g | 72% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 20.5 g | ||
| Protein | 129.8 g | 260% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 3412 mg | 262% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 5438 mg | 116% | |
*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.
