Gruyère-Crisped Potatoes Au Gratin
User Reviews
5
Gruyère-Crisped Potatoes Au Gratin
Description
The Gruyère-Crisped Potatoes Au Gratin features Yukon gold potatoes that are sliced thinly and cooked briefly in seasoned heavy cream infused with garlic, cayenne pepper, freshly grated nutmeg, kosher salt, and black pepper. This infusion starts the cooking process and ensures the potatoes absorb the spiced cream before baking. Once transferred to the baking dish and topped with shredded Gruyère cheese, it bakes at 400°F until the potatoes are fork tender and the cheese forms a deeply browned crust. The sauce thickens as it cools, leaving a creamy texture beneath the crisp cheese topping.
This gratin offers a rich, velvety mouthfeel combined with a slightly spicy, savory bite from the seasoning blend. The golden crust and soft layers contrast nicely, making it a satisfying dish to pair with roasted meats or poultry. It is an ideal accompaniment for holiday gatherings or special dinners needing a creamy, cheesy potato side.
The recipe can be prepared ahead of time by omitting the cheese during initial cooking and adding it only before baking for an extended time. Substituting whole milk for part of the cream or Parmesan cheese for Gruyère also works well. Letting the dish rest after baking helps the sauce set for better serving consistency.
Ingredients
- 2 pounds potato Yukon gold variety
- 3 cups heavy cream
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper freshly ground
- nutmeg generous pinch, freshly grated
- 1/4 teaspoon cayenne pepper
- 2 cloves garlic smashed and minced
- 3/4 cup gruyere cheese freshly shredded
- basil fresh, to garnish
Instructions
- Heat the oven to 400°F. Wash and scrub your potatoes. Fix the slicer blade onto your food processor. Feed the potatoes in 1 or 2 at a time until they are all sliced. If you don't have a food processor, just use a very sharp knife to slice them into 1/8 inch slices. (A mandoline works great too.)
- In a large pot add the sliced potatoes, cream, salt, pepper, nutmeg, cayenne pepper, and minced garlic. Set the heat to medium high and cook, stirring occasionally until the cream boils. (Stir gently so that you don't break up the potatoes.)
- Pour the mixture into a 2.5 or 3 quart baking dish. Shake it around to settle the potatoes, then sprinkle with the shredded cheese.
- Bake in the oven at 400 F for about 40 minutes, or until they are extremely fork-tender. You will know it is done when the cream is thickened and the top is dark brown. The sauce will continue to thicken as it cools, so don't worry if you think it looks overly-liquidy.
- Let the potatoes stand for about 15 minutes before serving with fresh chopped basil.
Notes
- For a lighter dish, replace one cup of heavy cream with whole milk without compromising flavor.
- If Gruyère cheese is unavailable, fresh Parmesan makes a suitable substitute.
- This gratin can be made ahead by holding off the cheese topping until baking, which will require longer baking time to achieve a browned crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 448kcal | 22% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 37g | 57% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 136mg | 45% |
| Potassium | 559mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 1458IU | 29% |
| Vitamin C | 23mg | 26% |
| Calcium | 199mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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