Description
A creamy and cheesy dish made with layers of thinly sliced potatoes, Gruyere cheese, and a rich cream mixture, baked to perfection.
Ingredients
- 2 pounds russet potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups shredded Gruyere cheese
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F. Grease a 9×13-inch baking dish with butter.
- In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute. Remove from heat.
- In a mixing bowl, combine the heavy cream, whole milk, salt, black pepper, and nutmeg.
- Layer half of the sliced potatoes in the bottom of the prepared baking dish. Spread half of the sautéed onion and garlic mixture over the potatoes, followed by half of the Gruyere cheese. Pour half of the cream mixture over this layer.
- Repeat the layers with the remaining potatoes, onion mixture, Gruyere cheese, and cream mixture.
- Sprinkle the grated Parmesan cheese on top. Cover the baking dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.
- Let the dish cool for 10 minutes before serving.
Notes
- For a richer flavor, try adding cooked bacon or ham between the layers.
- You can substitute the Gruyere cheese with cheddar or a blend of your favorite cheeses for a different taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg