Description
Brown Butter Potato Gratin is a rich, creamy, and cheesy side dish made with tender Yukon Gold potatoes, nutty browned butter, garlic, heavy cream, and Gruyère cheese. Baked until golden and bubbly, this comforting potato gratin is perfect for holiday gatherings, and family dinners.
Ingredients
2 pounds Yukon Gold potatoes
4 tablespoons unsalted butter
1½ cups heavy cream
1 cup freshly grated Gruyère cheese
¼ cup grated Parmesan cheese
3 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper
A pinch of nutmeg (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish.
Step 2: Prepare the Potatoes
Wash the Yukon Gold potatoes and peel them if desired. Slice them into thin, uniform rounds approximately ⅛ inch thick.
Step 3: Make the Brown Butter
Melt the unsalted butter in a light-colored saucepan over medium heat. Stir occasionally until the butter foams, develops golden-brown specks, and releases a nutty aroma. Immediately remove from the heat.
Step 4: Prepare the Cream Sauce
Add the heavy cream, minced garlic, fresh thyme, salt, black pepper, and optional nutmeg to the browned butter. Warm gently while stirring until everything is combined. Avoid boiling vigorously.
Step 5: Layer the Potatoes
Arrange overlapping potato slices in the prepared baking dish. Pour the brown butter cream sauce evenly over the potatoes. Distribute the grated Gruyère cheese between the layers.
Step 6: Bake the Potato Gratin
Cover the baking dish with aluminum foil and bake for approximately 45 minutes. Remove the foil, sprinkle Parmesan cheese over the top, and continue baking for another 20 to 30 minutes until the potatoes are fork-tender and the cheese is golden brown.
Step 7: Rest and Serve
Remove the gratin from the oven and allow it to rest for 10 to 15 minutes before serving. Enjoy warm with your favorite main dish.
Notes
Best Potatoes: Yukon Gold potatoes are recommended for their creamy texture and ability to hold their shape. Russet potatoes can also be used.
Cheese Options: Substitute Fontina or white cheddar for Gruyère if preferred.
Even Slicing: Cut potatoes into uniform ⅛-inch slices to ensure consistent cooking.
Perfect Golden Crust: Bake uncovered during the final 20 to 30 minutes to achieve a beautifully browned cheese topping.
Make Ahead: Assemble the gratin in advance, cover, and refrigerate promptly until ready to bake.
Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheating: Cover and reheat in a 350°F (175°C) oven until the center reaches 165°F (74°C).
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: Approximately 490 kcal
- Sugar: Approximately 3 g
- Sodium: Approximately 570 mg
- Fat: Approximately 38 g
- Saturated Fat: Approximately 24 g
- Unsaturated Fat: Approximately 12 g
- Trans Fat: Not calculated
- Carbohydrates: Approximately 31 g
- Fiber: Approximately 3 g
- Protein: Approximately 11 g
- Cholesterol: Approximately 120 mg
Keywords: Brown Butter Potato Gratin, Brown Butter Potato Gratin Recipe, Creamy Potato Gratin, Cheesy Potato Gratin, Brown Butter Potatoes, Potatoes Au Gratin, Gruyère Potato Gratin, Homemade Potato Gratin, Holiday Potato Side Dish