Imagine a dish so decadent, so irresistibly creamy, that it transforms an ordinary side into a showstopping culinary masterpiece. Our Smoked Gouda Potato Gratin is not just a recipe—it's a journey of flavor that will transport your taste buds to a world of cheesy, luxurious bliss. With layers of perfectly sliced potatoes, rich smoked gouda, and a golden, crispy breadcrumb topping, this dish is guaranteed to become the star of your dining table, making everyone at the table beg for seconds.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs potatoes, thinly sliced
- 1 cup smoked gouda cheese, shredded
- 1 cup heavy cream
- 1 cup milk
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 2 tbsp butter, for greasing
Instructions
- Preheat the oven to 375°F (190°C). Generously grease a 9x13 inch baking dish with butter, ensuring complete coverage of the bottom and sides.
- Wash and thinly slice potatoes using a mandoline or sharp knife, aiming for uniform 1/8-inch thick slices. Pat potato slices dry with paper towels to remove excess moisture.
- In a large mixing bowl, combine heavy cream, milk, minced garlic, salt, and pepper. Whisk together until well incorporated and seasonings are evenly distributed.
- Layer approximately one-third of the potato slices in the buttered baking dish, slightly overlapping each slice to create an even base.
- Sprinkle one-third of the shredded smoked gouda cheese over the potato layer, ensuring even coverage.
- Pour about one-third of the cream mixture over the potatoes and cheese, allowing it to seep between the layers.
- Repeat layering process two more times, creating three total layers of potatoes, cheese, and cream mixture.
- Sprinkle breadcrumbs evenly across the top layer, which will create a crispy golden crust during baking.
- Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 45 minutes.
- Remove foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and potatoes are tender when pierced with a knife.
- Remove from oven and let the gratin rest for 10-15 minutes before serving. This allows the cream to set and makes serving easier.
- Serve hot, garnishing with fresh herbs like thyme or chives if desired. Cut into squares and plate.
Tips
- Slice Uniformly: Use a mandoline slicer for consistent 1/8-inch potato slices to ensure even cooking.
- Remove Moisture: Pat potato slices dry to prevent a watery gratin and achieve a creamy texture.
- Layer Carefully: Overlap potato slices slightly and distribute cheese and cream evenly for maximum flavor.
- Choose Quality Cheese: Use high-quality smoked gouda for a more intense, rich flavor profile.
- Don't Rush the Resting: Let the gratin rest 10-15 minutes after baking to allow the cream to set and make serving easier.
- Optional Enhancement: Experiment with adding caramelized onions or crispy bacon between layers for extra depth.
- Serve Fresh: This dish is best enjoyed hot, straight from the oven, when the cheese is melted and the top is perfectly golden.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: 25g
Saturated Fat: g
Cholesterol: 65mg
