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Bistro-Style Scalloped Potato Gratin Recipe with Comté Cheese Cream That Impresses Every Time

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A comforting and elegant scalloped potato gratin featuring thinly sliced Yukon Gold potatoes layered with a luscious Comté cheese cream, baked to a golden crisp. Perfect for impressing guests with minimal effort.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes (about 900g)
  • 8 ounces Comté cheese, grated (225g)
  • 2 cups heavy cream (480ml)
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 2 tablespoons unsalted butter (28g), plus extra for greasing
  • 1 teaspoon fresh thyme leaves (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ½ cup grated Parmesan cheese (50g, optional)
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Generously butter your 9×13-inch baking dish.
  2. Wash and peel the Yukon Gold potatoes. Using a mandoline set to about ⅛ inch (3 mm), slice the potatoes evenly. Place slices in a large bowl of cold water to remove excess starch.
  3. In a medium saucepan over low heat, combine heavy cream, minced garlic, chopped shallot, fresh thyme, salt (about 1 teaspoon), pepper, and a pinch of nutmeg if using. Warm gently without boiling for about 5 minutes, stirring occasionally.
  4. Remove the cream mixture from heat and stir in the grated Comté cheese until melted and smooth.
  5. Drain the potato slices and pat them dry with a clean kitchen towel or paper towels.
  6. Arrange a layer of potato slices in the bottom of the prepared baking dish, overlapping slightly. Pour a ladleful of the cheese cream over the potatoes. Repeat layering potatoes and cream, seasoning each layer lightly with salt and pepper, until all potatoes and cream are used.
  7. Finish with a layer of cream and dot the top with small butter pieces. If using, sprinkle the Parmesan cheese evenly on top.
  8. Bake uncovered for 60 to 70 minutes until the top is golden brown and bubbly. Insert a knife or skewer into the center to check tenderness. Tent with foil if the top browns too quickly.
  9. Let the gratin rest out of the oven for at least 10 minutes before serving to allow the sauce to thicken and slicing to be neater.

Notes

[‘Use a mandoline slicer for uniform potato slices about ⅛ inch thick for even cooking.’, ‘Dry potato slices thoroughly to prevent watery gratin.’, ‘Keep the cream warm but do not boil to avoid curdling.’, ‘Season each layer lightly with salt and pepper for balanced flavor.’, ‘Let the gratin rest before slicing for cleaner cuts.’, ‘Tent with foil if the top browns too quickly during baking.’, ‘Freshly grated cheese melts better than pre-shredded.’, ‘Use an oven thermometer to ensure accurate baking temperature.’, ‘Can be made ahead and baked later; add 5-10 minutes to baking time if baking cold from fridge.’]

Nutrition

Keywords: scalloped potatoes, gratin, Comté cheese, creamy potatoes, French side dish, potato gratin, cheesy potatoes, autumn recipe

Find it online: https://novanosh.com/bistro-style-scalloped-potato-gratin-recipe-with-comt-e-cheese-cream-that-impresses-every-time/