Description
A rich and buttery creamy potato gratin loaded with layers of Yukon Gold potatoes, garlic, thyme, and melted cheeses, topped with a crunchy breadcrumb crust.
Ingredients
Scale
- 4 large Yukon Gold potatoes
- 2 cups heavy cream
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon nutmeg
- 1 cup cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 cup breadcrumbs
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the potatoes into thin, even slices using a mandoline slicer or sharp knife.
- Prepare the cream mixture by heating heavy cream in a saucepan and adding garlic, thyme, nutmeg, salt, and pepper.
- Layer the sliced potatoes in a greased baking dish, alternating with the cream mixture.
- Add the shredded cheddar and Gruyère cheese over the potatoes.
- Top the gratin with breadcrumbs.
- Cover with aluminum foil and bake for 45 minutes.
- Finish baking uncovered for an additional 15 minutes until golden brown.
- Cool slightly before serving.
Notes
For make-ahead tips, assemble the gratin a day in advance and refrigerate before baking, adding extra cooking time if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg