Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Parmesan Potato Gratin with Garlic Cream and Gruyère

Recipe by Chef Nico Rossi

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Thin layers of Yukon Gold potatoes baked in garlic-infused cream under a golden Parmesan and Gruyère crust.

  • Total Time2 hours 5 minutes, including 20 minutes resting
  • Yield8 side portions 1x

Ingredients

Scale

Potatoes and Cheese

  • 3 lb Yukon Gold potatoes
  • 1 1/2 cups grated Parmesan
  • 1 cup grated Gruyère
  • 2 tbsp unsalted butter, for the dish
  • 1 tbsp chopped thyme leaves

Garlic Cream

  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 garlic cloves, smashed
  • 4 thyme sprigs
  • 1 bay leaf
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp grated nutmeg

Instructions

Garlic Cream

  1. Infuse cream: Combine cream, milk, smashed garlic, thyme sprigs, bay leaf, salt, pepper, and nutmeg in saucepan. Bring to bare simmer, remove from heat, and steep 15 minutes. Strain out aromatics and keep cream warm.

Assemble the Gratin

  1. Slice potatoes: Peel and slice 1/8 inch thick using a mandoline with its hand guard. Do not rinse; surface starch helps thicken gratin. Slice close to assembly time to limit oxidation.
  2. Assemble: Butter a 9-by-13-inch baking dish. Layer one-third of potatoes in overlapping rows, add one-third of infused cream, and scatter with one-third of combined cheeses. Repeat twice, finishing with cheese. Press layers down so cream comes up around potatoes.

Bake and Serve

  1. Bake: Cover with foil and bake at 375°F for 45 minutes. Uncover and bake 30–35 minutes more until deeply browned and knife slides through center with no resistance. If top browns before potatoes soften, cover again and continue baking.
  2. Rest and serve: Rest 20 minutes, then finish with chopped thyme.

Notes

Use a 9-by-13-inch baking dish; for larger batches use additional dishes of the same size. Slice potatoes evenly 1/8 inch thick and do not rinse; surface starch thickens the cream. Infuse the dairy before assembly, press layers down, and allow full 20-minute rest for cleaner portions.

Always use the mandoline hand guard and dry oven mitts. Refrigerate leftovers within two hours and use within four days. Reheat portions until steaming hot. Contains dairy.

  • Prep Time: 25 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Sides

Find it online: https://land2shore.com/creamy-parmesan-potato-gratin-with-garlic-and-gruyere/