Save It A luxurious twist on classic potato gratin, this dish features silky layers of potatoes enriched with umami from kombu-infused cream. The result is a deeply savory, melt-in-your-mouth side perfect for special occasions.
I first made this gratin for a holiday dinner, and it instantly became the most-requested potato dish in our family. The kombu infusion adds an amazing depth that surprises guests and complements a wide range of mains.
Ingredients
- Heavy cream: 2 cups (480 ml), infused with kombu
- Dried kombu: 1 piece (10 cm)
- Yukon Gold potatoes: 2 lbs (900 g), peeled and thinly sliced
- Garlic: 2 cloves, halved
- Unsalted butter: 2 tbsp (30 g), softened
- Fine sea salt: 1 tsp
- Freshly ground black pepper: 1/2 tsp
- Gruyère cheese: 1 cup (100 g), grated
- Parmesan cheese: 1/2 cup (50 g), grated
Instructions
- Infuse the cream:
- Place the kombu and cream in a small saucepan. Heat gently over low heat until just below simmering (do not boil). Remove from heat and let steep for 15 minutes. Discard the kombu.
- Prepare the dish:
- Rub the inside of a 2-quart (2-liter) gratin dish with the cut sides of garlic, then butter the dish generously.
- Preheat the oven:
- Preheat oven to 350°F (175°C).
- Layer the potatoes:
- Arrange half of the sliced potatoes in the bottom of the dish, overlapping slightly. Season with half the salt and pepper, and sprinkle with half the Gruyère.
- Add second layer:
- Layer the remaining potatoes, season with the remaining salt and pepper, and top with the rest of the Gruyère and all the Parmesan.
- Add the cream and butter:
- Pour the kombu-infused cream evenly over the potatoes. Dot the top with the remaining butter.
- Bake:
- Cover loosely with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes, or until golden and bubbling and potatoes are tender.
- Rest and serve:
- Let rest 10 minutes before serving.
Save It Everyone gathers around the table whenever this gratin is served. It has become a tradition to make it for birthdays and festive meals, and watching loved ones take their first bite is always a joy.
Serving Suggestions
This gratin pairs excellently with roast meats, fish, or a crisp green salad for a balanced and elegant meal.
Substitutions & Variations
Gruyère can be replaced with Emmental or a sharp white cheddar if preferred. For a vegan twist, substitute plant-based cream and cheeses.
Nutrition Facts
Each serving provides about 350 calories, 24 g fat, 25 g carbohydrates, and 9 g protein.
Save It This gratin will turn any meal into something special. Make it once, and you might find it becomes part of your family tradition too.
Recipe FAQs
- → What is the role of kombu in this dish?
Kombu infuses the cream with a delicate umami flavor, enhancing the overall savory profile without overpowering the potatoes.
- → How should the potatoes be prepared for even cooking?
Potatoes should be peeled and thinly sliced to ensure uniform layers that cook evenly and absorb the kombu cream.
- → Can the cheeses be substituted?
Yes, Gruyère can be replaced with Emmental or sharp white cheddar, maintaining a similar melt and flavor balance.
- → Why is the dish baked covered and then uncovered?
Baking covered allows potatoes to cook gently without drying out, then uncovering encourages browning and bubbling of the cheese topping.
- → Is this dish suitable for gluten-free diets?
Yes, the ingredients used are naturally gluten-free, but ensure cheeses and any substitutions are labeled gluten-free.