Description
Indulge in the rich and decadent flavors of this Crispy Parmesan and Gruyere Potato Gratin. Layers of thinly sliced Yukon Gold potatoes are baked to perfection in a creamy blend of Gruyere and Parmesan cheeses, creating a side dish that is sure to impress.
Ingredients
Scale
Potato Gratin:
- 2 pounds Yukon Gold potatoes, thinly sliced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon fresh thyme leaves
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
Instructions
- Preheat Oven and Prepare Dish: Preheat oven to 375°F (190°C) and butter a 9×13-inch baking dish.
- Make Cream Mixture: Melt butter in a saucepan, add garlic, then stir in cream, milk, salt, pepper, thyme, and nutmeg. Simmer briefly.
- Layer Ingredients: Arrange potatoes in dish, pour cream mixture, sprinkle with cheeses. Repeat layers, finishing with cheese on top.
- Bake: Cover with foil, bake for 40 minutes. Uncover and bake for 25–30 minutes until golden and tender.
- Rest and Serve: Let gratin rest for 10 minutes before serving.
Notes
- For extra crispiness, broil the gratin for 2–3 minutes at the end of baking.
- You can substitute Gruyere with Fontina or Swiss cheese if desired.
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 70 mg
