Description
This creamy potato bake with Gruyère cheese is a comforting dish perfect for any gathering.
Ingredients
Scale
- 2 ½ pounds Yukon Gold potatoes
- 1 ½ cups heavy cream
- 1 cup whole milk
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 1 ½ cups shredded Gruyère cheese, divided
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Peel and thinly slice the potatoes into 1/8-inch rounds using a mandoline or sharp knife.
- In a medium saucepan over medium heat, melt butter and sauté garlic until fragrant, about 1 minute.
- Whisk in heavy cream and milk. Season with salt, pepper, and nutmeg. Heat to a gentle simmer.
- Stir in ¾ cup of Gruyère cheese and whisk until fully melted and smooth. Remove from heat.
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Layer half of the potatoes in the dish. Pour over half of the cream mixture.
- Repeat with remaining potatoes and cream.
- Sprinkle remaining Gruyère and all of the Parmesan over the top.
- Cover with foil and bake for 40 minutes. Remove foil and bake an additional 20-25 minutes, until golden and bubbling.
- Let rest for 10 minutes before serving. Garnish with parsley if desired.
Notes
- Make sure to slice the potatoes evenly for better cooking.
- You can use other cheeses if Gruyère is unavailable, but it adds a rich flavor to the dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg