Potato gratin
Indulge in the creamy, savory goodness of our classic Potato Gratin recipe. Made with layers of tender potatoes, rich cream, fresh thyme, and a hint of nutmeg, this dish is topped with golden, melted Parmesan cheese. Perfect for any dinner occasion!
- 17 Mar 2025
- Cook time 75 min
- Prep time 20 min
- 8 Servings
- 7 Ingredients
Potato gratin is a classic and comforting dish that combines thinly sliced potatoes with a creamy, cheesy sauce. This recipe utilizes fresh thyme and a hint of nutmeg to elevate its flavors, making it perfect for any family gathering or special occasion. The combination of milk, heavy whipping cream, and parmesan cheese creates a luscious texture that enhances the natural richness of the potatoes.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Peel and thinly slice the potatoes. Aim for slices that are about 1/8-inch thick for even cooking. You can use a mandoline slicer to achieve consistent thickness.
- Peel and thinly slice the onion.
- In a large pot, combine the milk, heavy whipping cream, fresh thyme, and ground nutmeg.
- Place over medium heat and bring to a gentle simmer, stirring occasionally to prevent burning or sticking.
- In a greased baking dish, start with a layer of the thinly sliced potatoes.
- Spread a layer of sliced onions over the potatoes.
- Repeat these layers until all the potatoes and onions are used, finishing with a top layer of potatoes.
- Carefully pour the heated cream mixture over the layers of potatoes and onions, ensuring even distribution.
- Sprinkle the grated Parmesan cheese evenly over the top layer.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Let the gratin rest for about 10 minutes before serving. This will help the dish set and make it easier to serve.
- Slice into portions and enjoy your creamy, savory potato gratin.
Tips:
- Slice potatoes thinly and evenly.: Use a mandoline or a sharp knife to ensure the potatoes are uniformly sliced. This helps them cook evenly and absorb the creamy sauce properly.
- Season layers well.: Season the potato slices with salt and pepper as you layer them in the dish to ensure every bite is flavorful.
- Infuse milk with onion, thyme, and nutmeg.: Gently heat the milk with the chopped onion, fresh thyme, and ground nutmeg before adding it to the potatoes. This enhances the depth of flavor in your gratin.
- Cover with foil for even cooking.: Cover the gratin with foil for the first half of the baking time to prevent the top from burning while the potatoes cook through. Remove the foil towards the end to allow the cheese to brown.
- Let it rest before serving.: Allow the gratin to rest for 10-15 minutes after baking. This helps it set and makes it easier to serve.
Potato gratin is a delightful dish that brings warmth and comfort to any meal. With its creamy texture and savory taste, it is sure to be a crowd-pleaser. Whether you're serving it as a side dish or a main course, its beautiful presentation and rich flavors make it a standout recipe. Enjoy your homemade potato gratin with family and friends, and savor the deliciousness!
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 280kcal | 14% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 3.92g | 10% |
| Sugar 8g | 8% |
| Fat | |
| Fat 13g | 15% |
| Saturated 8g | 26% |
| Cholesterol 40mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 40mg | 7% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 1.75mg | 11% |
| Vitamin B6 0.54mg | 32% |
| Vitamin B9 30ug | 7% |
| Vitamin B12 0.64ug | 27% |
| Vitamin C 30mg | 35% |
| Vitamin E 0.32mg | 2% |
| Vitamin K 4.15ug | 3% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 0.18mg | 20% |
| Iron, Fe 1.33mg | 12% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 860mg | 25% |
| Selenium, Se 4.52ug | 8% |
| Sodium, Na 110mg | 7% |
| Zinc, Zn 1.10mg | 10% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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