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.
This gratin holds a special place at our table during celebratory dinners. I first tried infusing cream with kombu for added depth, and now it is a go-to for impressing guests with something familiar yet unexpected.
Ingredients
- Heavy cream: 2 cups (480 ml), for infusing with kombu
- Dried kombu: 1 piece (10 cm), to enhance umami
- Yukon Gold potatoes: 2 lbs (900 g), peeled and thinly sliced
- Garlic: 2 cloves, halved, for rubbing the dish
- Unsalted butter: 2 tbsp (30 g), softened, for greasing and dotting on top
- Fine sea salt: 1 tsp, divided for seasoning
- Freshly ground black pepper: 1/2 tsp, divided for seasoning
- Gruyère cheese: 1 cup (100 g), grated, for layering
- Parmesan cheese: 1/2 cup (50 g), grated, for topping
Instructions
- Infuse the cream:
- Place kombu and heavy 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 kombu.
- Prepare the dish:
- Rub the inside of a 2-quart gratin dish with cut sides of garlic. Butter the dish generously.
- Preheat the oven:
- Set oven to 350°F (175°C).
- Layer potatoes and cheeses:
- Arrange half of the potatoes in the dish, slightly overlapping. Season with half the salt and pepper. Sprinkle with half the Gruyère.
- Finish layers:
- Layer remaining potatoes, season with remaining salt and pepper, top with the rest of the Gruyère and all the Parmesan.
- Add cream and butter:
- Pour kombu-infused cream evenly over potatoes. Dot with remaining butter.
- Bake:
- Cover loosely with foil. Bake for 45 minutes. Remove foil and bake an additional 15 minutes, or until golden and bubbling and potatoes are tender.
- Rest:
- Allow gratin to rest for 10 minutes before serving.
Save It Last holiday, my family raved about how the kombu infusion brought something extra special to our potato gratin. Even the kids asked for seconds, which never happens!
Required Tools
You'll need a small saucepan for infusing cream, a 2-quart gratin dish, a sharp knife or mandoline for slicing potatoes, and foil for baking.
Allergen Information
This recipe contains dairy from cream, butter, and cheeses. Ensure all cheeses meet your dietary guidelines and check for gluten-free and rennet-free versions if needed.
Nutritional Information
Each serving provides approximately 350 calories, 24 g fat, 25 g carbohydrates, and 9 g protein.
Save It Serve warm for best texture. This gratin is the perfect side for festive meals and special gatherings.
Common Questions About Recipes
- → How does kombu influence the flavor?
Kombu infusion imparts a subtle umami richness, deepening the creamy texture with savory complexity.
- → What potatoes work best?
Yukon Gold potatoes are ideal for their creamy texture and ability to hold shape during baking.
- → Can cheeses be substituted?
Gruyère can be replaced with Emmental or sharp white cheddar for different flavor profiles.
- → Is resting important after baking?
Allowing the gratin to rest enhances texture and lets flavors meld, ensuring a tender finish.
- → How to make a vegan version?
Use plant-based cream and vegan cheese alternatives while maintaining the kombu infusion step.