Herbed Potato Gratin with Gruyere (classic)
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Herbed Potato Gratin with Gruyere is a classic French dish that elevates humble potatoes into a creamy, cheesy delight. This gratin is a celebration of layers, where thinly sliced potatoes are lovingly enveloped in a rich mixture of cream, Gruyere cheese, and fresh herbs. The result is a dish that is both comforting and sophisticated, perfect for a family dinner or a special occasion.
The origins of gratin can be traced back to the 18th century in France, where it was a way to utilize leftover ingredients in a delicious and visually appealing manner. The term "gratin" refers to the crusty top layer that forms during baking, which is often achieved through the use of cheese or breadcrumbs. In this recipe, Gruyere cheese not only adds a nutty flavor but also contributes to that coveted golden crust.
As you prepare this dish, you’ll find that the process is as enjoyable as the final product. The aroma of garlic and herbs wafting through your kitchen will have everyone eagerly anticipating dinner. And let’s be honest, who can resist a dish that combines potatoes and cheese? It’s like a warm hug on a plate, minus the awkwardness of actually hugging a plate.
This Herbed Potato Gratin is versatile enough to accompany a variety of main dishes, from roasted meats to a simple green salad. It’s a dish that invites conversation and compliments, making it a perfect addition to your culinary repertoire. So grab your mandoline, channel your inner French chef, and let’s get cooking!
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Ingredients
- 2 pounds russet potatoes
- 2 cups heavy cream
- 2 cups Gruyere cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter
Instructions
- Preheat your oven to 375°F (190°C). This temperature will allow the gratin to cook evenly and develop a beautiful golden crust.
- Prepare a 9x13-inch baking dish by greasing it with the tablespoon of butter. This will help prevent the gratin from sticking and ensure easy serving.
- Wash and peel the russet potatoes, then slice them thinly using a mandoline or a sharp knife. Aim for slices about 1/8 inch thick for even cooking.
- In a large mixing bowl, combine the heavy cream, minced garlic, chopped thyme, chopped rosemary, salt, and black pepper. Whisk until well blended; this mixture will infuse the potatoes with flavor.
- Layer half of the sliced potatoes in the prepared baking dish, slightly overlapping them. This creates a beautiful presentation and ensures even cooking.
- Pour half of the cream mixture over the first layer of potatoes, then sprinkle with half of the grated Gruyere cheese. This layering technique builds flavor and creaminess.
- Repeat the layering process with the remaining potatoes, cream mixture, and Gruyere cheese. Make sure the top layer is generously covered with cheese for that irresistible crust.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. This allows the potatoes to cook through and absorb the flavors.
- After 40 minutes, remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly. The gratin should be tender when pierced with a fork.
- Once done, remove the gratin from the oven and let it rest for about 10 minutes before serving. This resting time helps the layers set and makes for easier slicing.
- Serve warm as a side dish to your favorite main course. The creamy, cheesy layers will be a hit at any gathering.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results, as the microwave may make it soggy.
Nutrition (per serving)
- Calories: 350
- Carbs g: 30
- Protein g: 10
- Fat g: 23
- Sugar g: 2
