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yukon gold potato gratin on a fork and in a serving dish

Yukon Gold Potato Gratin

Is there anything better than potatoes with roasted meat? I love Yukon Gold potatoes! They are so versatile because they bake and smash equally well. The exterior peel is so thin that all you have to do is wash them. You don’t even need to peel them which is an added bonus because it saves you time and you get all those great vitamins! The interior is a golden yellow color with a creamy, sweet texture that pairs so beautifully with the herb infused milk. Then topped with Parmesano Reggiano and breadcrumbs which are then cooked until golden brown. The perfect compliment of roasted meat.
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Prep Time 45 mins
Cook Time 1 hr 10 mins
Resting Time 15 mins
Total Time 2 hrs 10 mins

Ingredients
  

  • 1 ½ cup Milk
  • 1 cup Heavy Cream
  • 2 cloves Garlic crushed
  • 4 Sprigs Fresh Thyme
  • 1 cup Dried Breadcrumbs or panko
  • ½ cup Grated Parmigiano – Reggiano Cheese
  • Salt & Pepper
  • 2 pounds Yukon Gold Potatoes

Instructions
 

  • Preheat oven to 425° F.
  • In a saucepan with a lid over medium-high heat, heat the milk, cream, garlic, and thyme until it comes to a boil. Turn off the heat. Cover and steep for 15 minutes. Strain and season with salt and pepper. Set aside.
    saucepan with herbs and heavy cream being strained
  • In a small bowl, combine the breadcrumbs and cheese. Set aside.
    small bowl with breadcrumbs and cheese
  • Wash and slice the potatoes into 1/8 –inch slices Place in a large bowl, toss the potatoes with salt and pepper. Place them in an 8-x10 oven proof-baking dish, layering and over-lapping the slices as you go.
    potato slices being layered into a baking dish
  • Pour the milk mixture on top, then sprinkle the breadcrumb topping on top.
    pouring the milk mixture over the potatoes in the baking dish
  • Bake in a 425° F oven for 45-55 minutes, until bubbly and brown.
  • Remove from oven and allow to cool 10-15 minutes before serving.
    brown and bubbly cooked potato gratin

Notes

Tips & Tricks
– This dish is best cooked then served, but you can prepare all the steps ahead then assemble it at the last moment. You can steep and strain the milk/cream mixture (just rewarm in before adding to potatoes). Prepare the breadcrumb topping ahead and slice the potatoes ahead, just cover them in water to keep them from turning brown, drain and pat very well before assembling dish.
– I love using Yukon gold potatoes because the texture is so creamy and buttery. They also hold their shape very well after being cooked. But you could substitute and use Idaho potatoes. Their texture is fluffier.
– The gratin need to sit 10-15 minutes after cooking so that the cream mixture will set. They keep warm for up to 30 minutes after cooking, but if you need to reheat cover with foil and pop in oven for just a few minutes, otherwise they will dry out.