Description
Creamy, golden potato gratin with tender layers of Yukon Gold potatoes in rich cream sauce topped with melted Gruyère cheese
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 1/2 cups Gruyère cheese, grated
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter, cut into pieces
- 2 tablespoons fresh chives, chopped
Instructions
- 1. Preheat oven to 375°F. Butter a 9×13-inch baking dish.
- 2. Slice potatoes 1/8-inch thick and keep in cold water.
- 3. Heat cream, milk, garlic, thyme, salt, pepper, and nutmeg until simmering.
- 4. Add drained potatoes to cream mixture and cook 8-10 minutes.
- 5. Remove from heat, cool 3 minutes, then stir in 1 cup Gruyère.
- 6. Transfer to baking dish, top with remaining cheeses and butter.
- 7. Cover with foil and bake 45 minutes.
- 8. Remove foil and bake 25-30 minutes until golden.
- 9. Rest 10-15 minutes before serving. Garnish with chives.
Notes
Store covered in refrigerator up to 4 days. Reheat covered in 325°F oven.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 4g
- Sodium: 420mg
- Fat: 28g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g