French · Dinner
Baked Potato Cream Bake
Sliced russet potatoes layered with garlic-infused cream and Gruyere cheese, baked until tender and golden on top. This vegetarian French gratin uses thin potato rounds, a nutmeg-scented cream sauce, and a crisp cheese crust, finished with fresh thyme and served warm as a rich side or light main.
$3
15 minsPrep
50 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
478Calories
13.2gProtein
30.4gFat
40.1gCarbs
6.9gSugar
3.8gFiber
410mgSodium
98mgChol
18.6gSat Fat
1120mgPotassium
330mgCalcium
2.1mgIron
0.6mcgVitamin B12
14mgVitamin C
vegetarian
herb-salt
all-time-classics
vegetarian
Instructions
1
Prep
Peel and slice the potato into 1/8-inch rounds using a mandoline or sharp knife; mince the garlic and grate the Gruyere cheese.
2
Build
Rub a small baking dish with butter, then whisk together the heavy cream, whole milk, minced garlic, nutmeg, thyme leaves, salt and pepper.
3
Bake
Layer the potato slices in overlapping rows in the buttered dish, pouring some cream mixture between every second layer. Pour remaining sauce over top and bake uncovered at 375°F for 35 minutes until the cream bubbles at the edges.
4
Bake
Scatter the grated Gruyere over the top and bake at 375°F for 10 to 15 minutes until the surface is golden brown and a knife slides through the potatoes with no resistance.
5
Rest
Let the bake stand at room temperature for 10 minutes so the cream sets enough to hold its layers when sliced.
6
Plate
Cut a wedge from the dish, transfer to a plate, and finish with extra thyme leaves before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g russet potato
- 2/3 cup160ml heavy cream
- 1/2 cup120ml whole milk
- 2 clove2 clove garlic
- 2.2 oz60g gruyere cheese
- 1/4 tsp1/4 tsp nutmeg
- 1 tsp1 tsp fresh thyme leaves, plus extra for finishing
- 1 tsp1 tsp butter
- salt, to taste
- black pepper, to taste
