Description
Crispy Parmesan and Gruyere Potato Gratin: Creamy layers of potatoes baked with rich cheeses for a decadent, crowd-pleasing side.
Ingredients
Scale
- 2½ pounds Yukon Gold potatoes, sliced 1/8-inch thick
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1½ cups Gruyere cheese, freshly grated
- 1 cup Parmesan cheese, freshly grated
- 2 tablespoons unsalted butter, cut into small pieces
- 2 tablespoons fresh chives, finely chopped (for garnish)
Instructions
- Step 1: Prepare Your Ingredients and Baking Dish Preheat your oven to 350°F (175°C). Take a moment to butter a 9×13 inch baking dish generously. Now grate your Gruyere and Parmesan cheeses fresh. Slice your potatoes to that perfect 1/8-inch thickness, keeping them in a bowl of cold water to prevent browning while you prepare the cream mixture.
- Step 2: Create Your Cream Mixture In a medium saucepan, combine the heavy cream, milk, minced garlic, thyme leaves, salt, pepper, and nutmeg. Warm this mixture over medium heat until it just begins to simmer at the edges. Remove from heat and let the flavors infuse while you drain and pat dry your potato slices with paper towels.
- Step 3: Assemble Your Gratin Start by spreading a thin layer of the cream mixture on the bottom of your buttered dish. Arrange a single layer of potato slices, slightly overlapping them like fallen dominoes. Pour about a quarter of the cream mixture over the potatoes, then sprinkle with some of both cheeses. Repeat this layering process three more times, finishing with a generous layer of both cheeses on top. Dot with the small pieces of butter to enhance browning.
- Step 4: Bake to Perfection Cover your baking dish with foil and place it in the preheated oven. Bake for 45 minutes, then remove the foil and continue baking for another 30-40 minutes until the top is deeply golden brown and crispy, and the potatoes are tender when pierced with a knife. The edges should be bubbling with that irresistible browned cheese. Let your gratin rest for 15-20 minutes before sprinkling with fresh chives and serving to eager guests.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg