Ingredients for Gratin Of Yukon Gold Potatoes
- 3 tablespoons unsalted butter, melted
- 3 pounds Yukon Gold potatoes, peeled and thinly sliced
- 1 cup grated Gruyere cheese
- Olive Oil (not used in this recipe)
- Fresh Thyme Leave (not used in this recipe)
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- Low Sodium Chicken Broth (not used in this recipe)
- Fresh Thyme Sprig (not used in this recipe)
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 1/4 teaspoon freshly ground nutmeg
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How to Make Gratin Of Yukon Gold Potatoes
- Preheat oven to 375°F (190°C).
- Peel and thinly slice the Yukon Gold potatoes using a mandoline slicer or sharp knife for even thickness (about 1/8 inch).
- In a large bowl, melt the butter. Add the heavy cream, milk, salt, pepper, and nutmeg. Whisk until well combined.
- In a greased 9x13 inch baking dish, layer half of the sliced potatoes, slightly overlapping. Pour half of the cream mixture over the potatoes.
- Repeat layers with remaining potatoes and cream mixture. Sprinkle the grated Gruyère cheese evenly over the top.
- Bake for 50-60 minutes, or until the potatoes are tender and the top is golden brown and bubbly. If the top browns too quickly, cover loosely with foil.
- Let stand for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
4g
Fat
22g
Carbs
7g
