Description
Creamy, golden layered potatoes with Gruyère cheese and herbs, inspired by the famous restaurant dish
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick
- 2 cups heavy cream
- 1/2 cup whole milk
- 4 tablespoons unsalted butter, melted
- 1 cup freshly grated Gruyère cheese, divided
- 1/2 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg, freshly grated
- 2 tablespoons fresh thyme leaves
- 2 tablespoons butter for greasing
Instructions
- 1. Preheat oven to 350°F and butter a 9×13-inch baking dish.
- 2. Slice potatoes into uniform 1/8-inch thick rounds.
- 3. Combine cream, milk, melted butter, garlic, salt, pepper, and nutmeg in a bowl.
- 4. Soak potato slices in cold water for 10 minutes, then drain and pat dry.
- 5. Layer one-third of potatoes in prepared dish, overlapping slightly.
- 6. Pour one-third of cream mixture over potatoes and sprinkle with one-third of Gruyère and thyme.
- 7. Repeat layering process twice more, finishing with remaining cream and all cheeses.
- 8. Cover with foil and bake 45 minutes.
- 9. Remove foil and bake 25-30 minutes until golden brown and bubbling.
- 10. Rest 15 minutes before serving.
Notes
Store leftovers refrigerated up to 4 days. Reheat covered at 325°F for best results.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 4g
- Sodium: 485mg
- Fat: 28g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 12g