Description
Creamy layered potato gratin with Gruyère and Parmesan cheese in a rich garlic-infused cream sauce
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick
- 2 cups heavy cream
- 1 cup whole milk
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups Gruyère cheese, grated
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons fresh chives, chopped
Instructions
- 1. Preheat oven to 375°F and butter a 9×13-inch baking dish.
- 2. Slice potatoes uniformly 1/8-inch thick using a mandoline or sharp knife.
- 3. Combine cream, milk, garlic, thyme, salt, pepper, and nutmeg in a saucepan. Heat until bubbles form around edges.
- 4. Remove from heat and let steep for 5 minutes.
- 5. Layer one-third of potatoes in baking dish, overlapping slightly.
- 6. Pour one-third of cream mixture over potatoes and press down gently.
- 7. Sprinkle one-third of Gruyère cheese over cream layer.
- 8. Repeat layering process two more times.
- 9. Top with Parmesan cheese and butter pieces.
- 10. Cover with foil and bake 45 minutes.
- 11. Remove foil and bake 25-30 minutes until golden and bubbling.
- 12. Rest 15 minutes before serving.
Notes
Store refrigerated up to 4 days. Can be assembled a day ahead. Reheat covered in 350°F oven.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 14g