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Christmas potato gratin with chestnut, gruyere crunch
Every holiday gathering needs a creamy potato dish like this gratin. We love adding the chestnut, gruyere cheese topping to this ideal crowd-pleaser. Make sure to allow time for them to rest, even up to 30 minutes and they will firm up nicely.
YIELDS
8
Ingredients
- 2 lbs. (about 6 medium) Yukon gold potatoes, peeled and thinly sliced
- 1 cup milk (or enough to just cover potatoes)
- 1 clove garlic , smashed
- Several sprigs fresh thyme
- Pinch of nutmeg
- Salt and black pepper, to taste
- 1 cup 18 % (250 ml) cream
- 1/3 cup shredded Gruyere cheese
- 1/4 cup breadcrumbs
- 6 chestnuts, baked , chopped
- Fresh chopped thyme, to garnish
Directions
- In a medium pot, cover potatoes and smashed garlic with cold milk and bring to a boil. Add the thyme, and nutmeg and season with salt and pepper. Reduce to low heat and simmer uncovered for about 10 to 13 minutes or until potatoes are almost tender. Remove the garlic and thyme sprigs and discard.
- Preheat oven to 375° F. Butter a medium baking dish.
- Spread potato slices on the bottom of the prepared dish and cover with cooking liquid. Pour enough cream over top to cover the potatoes. Press potatoes down until completely immersed.
- Bake at 375° F until potatoes are tender and golden, about 20 to 25 minutes. Sprinkle with top with chopped chestnuts, grated cheese, bread crumbs, and thyme. Return to oven for a final five minutes for an extra golden and crispy top.
- Let stand at least 15 minutes before serving, for juices to settle and potatoes to hold their shape when served. Enjoy!
