Description
Indulge in this creamy, gourmet-inspired potato gratin that combines the deep, nutty flavors of Gruyere and the salty kick of Parmesan cheese. Thinly sliced potatoes are layered in a velvety garlic-infused cream, baked until tender, and finished with a crispy, golden-brown crust. It is the ultimate comfort food side dish that elevates any meal with minimal effort and maximum satisfaction.
Ingredients
2 lbs Russet potatoes, peeled and thinly sliced
1 cup Gruyere cheese, freshly grated
1/2 cup Parmesan cheese, freshly grated
2 cups heavy cream
3 cloves garlic, minced
1 tsp fresh thyme leaves
1/2 tsp nutmeg
Salt and black pepper to taste
2 tbsp unsalted butter
Instructions
Preheat your oven to 375°F (190°C) and lightly grease your baking dish with butter.
In a small saucepan, combine the heavy cream, minced garlic, thyme, and nutmeg.
Simmer over medium heat for 5 minutes until fragrant, but do not let it boil.
Arrange half of the potato slices in the prepared dish in an overlapping pattern.
Pour half of the warm cream mixture over the potatoes and sprinkle with half of the Gruyere and Parmesan.
Repeat with the remaining potatoes and cream mixture.
Cover the dish with foil and bake for 30 minutes.
Remove the foil, sprinkle the rest of the cheeses on top, and bake for another 20 minutes until the top is bubbling and golden brown.
Let the gratin rest for 10 minutes before serving to allow the sauce to thicken.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy crust. For more complex flavor, use a mix of Russet and Yukon Gold potatoes. Use a mandoline slicer for consistent thickness.
- Prep Time: 15
- Cook Time: 50
- Category: Recipes
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 95mg