Mixed Potato Gratin

Jul
07

Mixed Potato Gratin

This recipe is super on-brand for Winter… and one that’s especially close to my heart—my husband’s signature dish a deliciously creamy potato gratin, and this is my reimagined version with a colourful twist. We’re currently in the pits of winter, and nothing feels better than a warm, comforting dish, and this gratin fits the bill perfectly with its blend of sweet, white, red, and blue potatoes. Each type brings its own unique flavour and a burst of nutrition. I highly recommend you try this with a mix of sweet and white potatoes. The sweet potatoes enrich the dish with vitamin A, while the red and blue varieties boost it with vitamin C, potassium, fibre and heart-healthy antioxidants.

Layering these vibrant potatoes with a garlicky, thyme-infused cream and topping it all off with a crust of melted Gruyère and Parmigiano Reggiano turns this dish into a heartwarming side dish to jazz up just about any meal. It’s a wonderful way to stay cosy while adding a splash of yum to your winter diet. Perfect for a chilly evening to warm your belly and heart.

mixed potato gratin

Mixed Potato Gratin

A colourful and comforting mixed potato gratin, cooked to perfection with cream, garlic, thyme, and a golden crust of Gruyère and Parmigiano Reggiano.
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Course Dinner, Entertaining, Side Dish
Cuisine French
Servings 8

Ingredients
  

  • 1 TBS softened butter for greasing
  • 1 large sweet potato thinly sliced
  • 5 small white potatoes thinly sliced
  • 5 small red skin potatoes thinly sliced
  • 5 small blue skin potatoes thinly sliced
  • 500 mL cream you can sub for lite cream or use half and half
  • 5 cloves garlic minced
  • A pinch of nutmeg
  • Salt and pepper to taste
  • 1 TBS fresh thyme chopped, plus more for topping
  • 1 cup grated Gruyère cheese
  • 1/3 cup grated Parmigiano Reggiano cheese
  • Chopped chives for garnish

Instructions
 

  • Preheat your oven to 190°C (375°F) whilst you prepare your potatoes. The potatoes should be cut as thin as possible. You can do this by hand, or using a mandolin or food processor.
  • Grease the inside of a baking dish or French oven with softened butter to coat well. Layer the mixed potato slices into your greased baking dish. Season generously with salt and pepper.
  • In a mixing jug, combine the cream, minced garlic, chopped thyme, nutmeg, salt, and pepper.
  • Sprinkle a layer of the mixed Gruyère and Parmigiano Reggiano cheeses over the potatoes, saving a handful for the top.
  • Pour the cream mixture over the cheese and potatoes, and top with the remaining cheese and a last sprinkle of thyme.
  • Cover the dish with a lid or some foil and bake in the preheated oven for 40-50 minutes, or until the potatoes are tender.
  • Uncover and continue to bake for a further 20 minutes, or until the top is a deep golden brown.
  • Remove the gratin from the oven and let it cool slightly. Sprinkle with fresh chives before serving. Bon appetite!
Keyword gratin dauphinois, mixed potato bake, mixed potato gratin, potato au gratin,, potato gratin, potatoes au gratin, potato gratin, gratin dauphinois, potato bake, mixed potato bake, sweet potato bake, white potato bake

SHARE THIS POST

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Meet Marianne

brunching, baking and sipping tea

JOIN ME HERE

Subscribe to my list

Receive your free food labelling checklist, and stay up to date on the latest recipes and blog posts!

subscribe today

for exclusive news, tips, recipes & blog posts