Creamy Danish Kartoffelgratin with Nutmeg and Thyme

Name: Creamy Danish Kartoffelgratin with Nutmeg and Thyme
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Side Dish
Ingredients: 2 lbs Russet potatoes; 2 cups heavy cream; 1 cup whole milk; 2 tsp ground nutmeg; 1 tbsp fresh thyme leaves; Salt and pepper; 1 cup grated Gruyère cheese; ½ cup grated Parmesan cheese; 2 tbsp butter; 1 tbsp butter; 1 clove garlic

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

2 lbs Russet potatoes

peeled and thinly sliced

2 cups heavy cream

1 cup whole milk

2 tsp ground nutmeg

1 tbsp fresh thyme leaves

Salt and pepper

to taste

For Topping

1 cup grated Gruyère cheese

½ cup grated Parmesan cheese

2 tbsp butter

cubed for dotting

For the Baking Dish

1 tbsp butter

softened for greasing

1 clove garlic

halved for rubbing

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