| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 1/4 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper
- 4 large Yukon gold potatoes (about 2 1/2 pounds; see Cook’s Note)
- 2 tablespoons unsalted butter, melted
- 4 large cloves garlic, minced
- 2 cups grated Gruyere cheese
- 1 1/2 cups finely grated Parmesan
- 2 sprigs fresh thyme
Instructions
- Preheat the oven to 400 degrees F.
- Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Meanwhile, slice the potatoes on a mandoline to 1/8-inch thick. Place the potatoes in the warm cream mixture and simmer gently until the potatoes are two-thirds of the way cooked and the cream has thickened, about 15 minutes.
- Place a 9-by-12-inch flameproof gratin dish on the stove over low heat. Brush the bottom and the sides with the melted butter. Spread the garlic around the bottom of the dish. Cook just long enough to toast the garlic in the butter, 3 to 4 minutes. Add a layer of the potato mixture. Combine the Gruyere and Parmesan in a bowl, then sprinkle a third of the cheese over the potatoes. Repeat the layering 2 more times, finishing with the remaining cheese. Pick the thyme leaves and sprinkle over the top, mixing with last layer of cheese. Place the gratin dish on a rimmed baking sheet and bake until bubbly and golden, 45 to 50 minutes (see Cook’s Note).
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 531 |
| Total Fat | 36 g |
| Saturated Fat | 22 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 22 g |
| Cholesterol | 120 mg |
| Sodium | 696 mg |
Reviews
I made this for Christmas dinner. I was unnerved that a potato dish had no salt but Alex is an iron chef so I bit my lip and went with it. I accidentally used two cups of Parmesan (I had other dishes going). Long story short – this was a HUGE hit. It’s a definite keeper. Thank you Alex!
Made this for a dinner with friends and it was a huge hit. The ingredients and directions were straightforward. Since I was unsure about putting my casserole dish on the glass stove top I just “sizzled” the butter and garlic in the microwave then brushed around the pan.
Besides the taste, the best part of this recipe was that I was able to make it the day before. I brought to room temp and then baked (adding on 15ish minutes to compensate for refrigeration). I need to have more company so I can make again.
I love this recipe! I made it for the NFL kickoff, and it was a hit! The gruyere cheese is the star for sure. Be sure to splurge on that! Another hit from ICAG!
Where can I find a flameproof 9 × 12 gratin dish?
This was delicious – and easy! My mandolin is not adjustable so the slices were thinner than the recipe, but it worked out great. I’m making it a second time Christmas Eve.
I loved this recipe.
Somehow mine don’t always come out. This was perfect! This will be my go to recipe.
Somehow mine don’t always come out. This was perfect! This will be my go to recipe.