Description
Parmesan and gruyere potato gratin layers rich French alpine cheese with rustic potatoes. Creamy potato slices meld perfectly with nutty gruyere and sharp parmesan for a luxurious side dish you cannot resist.
Ingredients
Scale
- 5 medium potatoes (red, Yukon gold, or white; skins on)
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese (50 g)
- 1 1/2 cups (360 ml) heavy cream
- 2 tbsps unsalted butter
- 2 small shallots (finely diced)
- 3 cloves garlic (minced)
- 2 tsps kosher salt
- 1 tsp fresh thyme or chives (finely chopped)
Instructions
- Prepare a warm culinary environment by heating the oven to 325°F (165°C), creating the perfect conditions for a delectable potato gratin.
- Meticulously cleanse and dry the potatoes, preserving their skins. Craft precise ⅛-inch rounds using a sharp knife or mandolin, ensuring uniform thickness for consistent cooking.
- Craft a luxurious cream infusion by gently simmering heavy cream with salt and minced garlic over low heat for 5 minutes. The subtle aromatics will permeate the liquid, enhancing the overall flavor profile.
- Transform shallots into a golden delicacy by melting butter in a cast iron skillet. Slowly cook the diced shallots until they become soft and lightly caramelized, developing a rich, sweet undertone.
- Architect a beautiful potato landscape by arranging slices in a tight, overlapping spiral pattern. Begin at the skillet’s outer edge, working systematically toward the center, creating an visually appealing and structurally sound base.
- Lavish the potato arrangement with the aromatic cream mixture, ensuring even distribution. Seal the skillet with aluminum foil and bake for 1 hour and 15 minutes, allowing the potatoes to become tender and absorb the cream’s essence.
- Elevate the dish by removing the foil and intensifying the oven temperature to broil at 500°F (260°C). Generously scatter Gruyère and Parmesan cheeses across the surface, complemented by fresh thyme or chives. Broil for 3-5 minutes until the cheese transforms into a golden, bubbling masterpiece.
- Exercise patience by allowing the gratin to rest for 15 minutes, enabling the ingredients to settle and create a cohesive, magnificent dish ready for serving.
Notes
- Choose starchy potatoes like Russet or Yukon Gold for the best creamy texture and optimal cheese absorption.
- Use a mandolin slicer for perfectly uniform potato slices, ensuring even cooking and a professional-looking presentation.
- The extended low-temperature baking allows potatoes to become incredibly tender while developing rich, deep flavors.
- This recipe is naturally gluten-free, making it perfect for those with wheat sensitivities or celiac disease.
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 433 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 110 mg