Description
A comforting and indulgent potato gratin, perfect for autumn gatherings, featuring layers of creamy Yukon Gold potatoes and rich Gruyère cheese.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 2 cups heavy cream
- 1 cup shredded Gruyère cheese
- 2 cloves fresh garlic, minced
- Salt and black pepper, to taste
- Fresh thyme or rosemary (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Peel the Yukon Gold potatoes and slice them thinly (about 1/8 inch thick).
- In a saucepan over medium heat, combine heavy cream, minced garlic, salt, and pepper. Stir until just heated through.
- In a greased 9×13 inch baking dish, layer half of the sliced potatoes, pour half of the cream mixture over the layer, and sprinkle half of the Gruyère cheese.
- Repeat with the remaining potatoes, cream mixture, and cheese.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbling.
- Allow the gratin to cool for about 10-15 minutes before slicing.
Notes
For a lighter version, substitute half of the cream with low-fat milk or Greek yogurt. Consider adding seasonal veggies or extra flavor with bacon bits.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
Keywords: potato gratin, creamy potatoes, comfort food, autumn recipe, family dinner