Description
Creamy, rich potatoes simmered in spiced cream and baked until topped with a crisp, golden Gruyère crust—an elevated, elegant take on classic potatoes au gratin.
Ingredients
2 pounds Yukon Gold potatoes, sliced 1/8-inch thick
3 cups heavy cream
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Generous pinch of freshly grated nutmeg
1/4 teaspoon cayenne pepper
2 cloves garlic, smashed and minced
3/4 cup Gruyère cheese, freshly shredded
Fresh basil, for garnish
Instructions
- Heat the oven to 400°F. Wash and scrub the potatoes, then slice them into 1/8-inch rounds.
- Add the sliced potatoes, cream, salt, pepper, nutmeg, cayenne, and garlic to a large pot. Cook over medium-high heat, stirring gently, until the cream comes to a boil.
- Transfer the mixture to a 2.5- or 3-quart baking dish and shake gently to level the potatoes.
- Sprinkle the shredded Gruyère evenly over the top.
- Bake for about 40 minutes, or until the potatoes are extremely tender and the top is dark golden brown.
- Let the dish rest for 15 minutes to allow the cream to thicken.
- Garnish with fresh chopped basil before serving.
Notes
Replace one cup of cream with whole milk for a lighter version.
Swap Gruyère with Parmesan for a sharper flavor.
Add caramelized onions or sautéed leeks for extra depth.
Sprinkle crispy bacon over the top for smoky richness.
Add thyme or rosemary for an herb-forward variation.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 380
- Sugar: 2g
- Sodium: 330mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg
