Creamy Danish Kartoffelgratin with Nutmeg and Thyme
Classic Danish Potato Gratin
A quintessential Scandinavian side dish, this Danish Kartoffelgratin melds creamy textures with aromatic nutmeg and thyme, perfect for any festive occasion or comforting meal.
- 1 h 30 min
- 6
- Intermediate
Ingredients
For the Potatoes
For Topping
For the Baking Dish
Preparation
Preparing the Baking Dish
Preheat the Oven
Preheat your oven to 375°F (190°C).
Grease the Dish
Rub the halved garlic clove over the inside of your baking dish, then grease with softened butter.
Marinating the Potatoes
Combine Ingredients
In a large mixing bowl, combine heavy cream, whole milk, ground nutmeg, fresh thyme leaves, salt, and pepper.
Add Potatoes
Add the sliced potatoes and gently toss to coat evenly.
Ensure all potato slices are submerged in the cream mixture to prevent browning.
Let Rest
Allow the potato mixture to sit before baking.
Let sit for 10 minutes for the flavors to meld.
Cooking Process
Layer the Potatoes
Arrange half of the potato slices in the prepared baking dish, slightly overlapping.
Add the Cream Mixture
Pour half of the cream mixture over the potatoes, then add the remaining potato slices and top with the rest of the cream.
Add Topping
Sprinkle Gruyère and Parmesan cheese over the top, dot with butter cubes.
Plating & Serving
Creamy Danish Kartoffelgratin with Nutmeg and Thyme
Creamy Danish Kartoffelgratin with Nutmeg and Thyme
Rest Before Serving
Allow the gratin to rest for 10 minutes before slicing to ensure neat servings and enhanced flavor.