Save It Indulge in the ultimate comfort food with this Creamy Smashed Potato Gratin. Layers of golden, crispy smashed potatoes are enveloped in rich cream, melted cheese, and fragrant herbs—offering a decadent twist on the classic gratin. This French-inspired side dish is perfect for those seeking a luxurious and satisfying addition to their dinner table.
Save It This vegetarian dish is designed to serve six people and takes approximately one hour and 10 minutes to complete. Rated as medium difficulty, it transforms simple Yukon Gold potatoes into an elegant feast by combining the rustic appeal of smashed potatoes with the refined techniques of a traditional French gratin.
Ingredients
- 1.5 kg (3.3 lbs) small Yukon Gold or baby potatoes
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups (360 ml) heavy cream
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/2 tsp fresh rosemary, finely chopped
- 1/2 tsp ground nutmeg
- 1 cup (100 g) Gruyère cheese, grated
- 1 cup (100 g) mozzarella cheese, grated
- 1/2 cup (50 g) Parmesan cheese, grated
- 2 tbsp fresh chives or parsley, chopped
Instructions
- Step 1
- Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
- Step 2
- Place whole potatoes in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender, 15–18 minutes.
- Step 3
- Drain potatoes and let cool slightly. Transfer to the prepared baking sheet. Use a potato masher or the bottom of a glass to gently smash each potato to about 1 cm (1/2 inch) thick.
- Step 4
- Drizzle smashed potatoes with olive oil and season generously with salt and pepper. Roast in the oven for 20 minutes, or until edges are crisp and golden.
- Step 5
- Meanwhile, in a small saucepan over low heat, combine heavy cream, garlic, thyme, rosemary, and nutmeg. Heat gently until just warmed and fragrant; do not boil.
- Step 6
- Arrange half the roasted smashed potatoes in a buttered baking dish. Pour over half of the cream mixture and sprinkle with half the Gruyère, mozzarella, and Parmesan.
- Step 7
- Layer the remaining potatoes, then top with the rest of the cream and cheeses.
- Step 8
- Bake in the oven (still at 220°C/425°F) for 20–25 minutes, or until bubbly and golden brown on top.
- Step 9
- Let rest for 10 minutes before garnishing with fresh herbs and serving.
Zusatztipps für die Zubereitung
To achieve the best results, ensure the potatoes are boiled until truly fork-tender before smashing. When warming the cream mixture, heat it only until fragrant and avoid boiling to prevent separation during baking. Using a potato masher or the bottom of a glass helps maintain a uniform thickness for even roasting.
Varianten und Anpassungen
You can customize this dish by adding layers of caramelized onions or sautéed mushrooms for extra depth. If preferred, swap Gruyère for Emmental or mozzarella for Fontina. For a lighter version, substitute half-and-half for the heavy cream.
Serviervorschläge
Serve this luxurious gratin as a decadent side dish with roasted meats like beef or lamb. Alternatively, it works beautifully as a vegetarian main course when served alongside a crisp green salad to balance the richness of the cream and cheese.
Save It Whether you are preparing a holiday feast or a special weekend dinner, this Creamy Smashed Potato Gratin is a show-stopping side that combines comfort and elegance in every bite. Enjoy the perfect balance of crispy texture and rich, cheesy goodness.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, you can roast and smash the potatoes up to a day in advance. Store them in the refrigerator, then assemble with the cream mixture and cheeses just before baking. The dish also reheats beautifully the next day.
- → What type of potatoes work best?
Yukon Gold or baby potatoes are ideal because they hold their shape well during boiling and develop a creamy texture when smashed. Their naturally buttery flavor complements the rich cream and cheese mixture perfectly.
- → Can I make this lighter?
Substitute half-and-half for the heavy cream to reduce the fat content while maintaining creaminess. You can also decrease the total amount of cheese by one-third without sacrificing too much flavor or texture.
- → Why roast the potatoes before layering?
Roasting creates crispy edges that add texture contrast to the creamy interior. This step also removes excess moisture from the potatoes, preventing the final dish from becoming watery and ensuring better absorption of the cream mixture.
- → What can I serve with this gratin?
This pairs beautifully with roasted chicken, beef tenderloin, or lamb. For a vegetarian main, serve alongside a crisp green salad with vinaigrette to cut through the richness. It also complements roasted vegetables like asparagus or green beans.
- → Can I freeze leftovers?
While freezing is possible, the cream may separate slightly upon reheating. For best results, refrigerate leftovers and consume within 3-4 days. Reheat gently in the oven at 180°C (350°F) until warmed through.