Yukon Gold Potato Gratin
Indulge in the creamy decadence of this Yukon Gold Potato Gratin, a classic comfort dish elevated with layers of sliced Yukon Gold potatoes, rich heavy cream, and a luxurious duo of Gruyère and Parmesan cheeses. Infused with the warm, earthy notes of garlic, fresh thyme, and a hint of freshly grated nutmeg, this gratin is baked to golden-bubbly perfection in just over an hour. Perfectly tender potatoes soak up the flavorful cream mixture, creating a velvety texture that pairs beautifully with the caramelized cheese crust on top. Whether you’re hosting a holiday feast or looking to elevate a weeknight meal, this savory side dish is sure to impress. Designed to serve six, this recipe promises to be the star of your table, blending French-inspired elegance with approachable ingredients.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 2 cups heavy cream
- 1 cup whole milk
- 1.5 cups Gruyère cheese, grated
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon fresh thyme leaves
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons nutmeg, freshly grated
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with 1 tablespoon of unsalted butter.
Peel the Yukon Gold potatoes and slice them thinly into 1/8-inch rounds using a sharp knife or mandoline for even thickness.
Mince the garlic cloves finely and set them aside.
In a medium saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, thyme leaves, salt, pepper, and nutmeg. Heat the mixture until it just starts to simmer, but do not let it boil. Remove from heat.
Spread one layer of sliced potatoes evenly in the bottom of the prepared baking dish. Sprinkle a small amount of Gruyère cheese and Parmesan cheese over the potato layer.
Pour about 1/3 of the cream mixture over the potatoes. Repeat the layers of potatoes, cheeses, and cream mixture until all the ingredients are used, finishing with a layer of cheeses on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden brown and bubbling.
Let the gratin rest for 10 minutes before serving to allow the flavors to meld and the dish to firm up slightly. Serve warm and enjoy!
Nutrition Facts
Calories |
3496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.0 g | 332% | |
| Saturated Fat | 154.5 g | 772% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 5738 mg | 249% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 18.6 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 2586 mg | 199% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 4351 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.
