Description
Indulge in the rich and creamy goodness of this Cheese Herb Potato Gratin, a decadent side dish that’s perfect for any occasion. Layers of thinly sliced Yukon Gold potatoes bathed in a savory herb-infused cream and topped with a blend of Gruyère and Parmesan cheeses, baked to golden perfection.
Ingredients
Scale
Potato Gratin:
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1 1/2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon unsalted butter (for greasing the dish)
- Chopped chives or parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
- Prepare the cream mixture: In a saucepan, combine the cream, milk, garlic, thyme, rosemary, salt, pepper, and nutmeg. Warm over medium heat, then remove from heat.
- Layer the ingredients: Layer potatoes, cream mixture, and cheeses in the baking dish, repeating the layers. Finish with cheeses on top.
- Bake: Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 20–25 minutes until golden and bubbly.
- Rest and garnish: Let the gratin rest for 10 minutes before serving. Garnish with chives or parsley if desired.
Notes
- Use a mandoline slicer for uniform potato slices.
- Swap Gruyère with Swiss or white cheddar for variation.
- This gratin complements roasted meats or a green salad.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 2g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg
