Potato Gratin With Walnuts Recipe

Name: Potato Gratin With Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 2 medium garlic cloves, minced; 3 lbs medium-size red skinned potatoes cut into 1/8-inch slices; 2 cups heavy cream; 1 ½ cups (6 oz.) Fisher Walnuts, toasted and coarsely chopped; 1 cup finely grated parmesan cheese, divided; ½ cup grated gruyere cheese; ½ cup whole milk; ½ teaspoon ground nutmeg; kosher salt; ½ cup panko breadcrumbs; 4 tablespoons extra-virgin olive oil, divided; 1 pint cherry tomatoes, halved; kosher salt; 1 ½ tablespoons red wine vinegar; 2 teaspoons smooth Dijon mustard

Servings: persons

1 tablespoon unsalted butter
2 medium garlic cloves, minced
3 lbs medium-size red skinned potatoes cut into 1/8-inch slices
2 cups heavy cream
1 ½ cups (6 oz.) Fisher Walnuts, toasted and coarsely chopped
1 cup finely grated parmesan cheese, divided
½ cup grated gruyere cheese
½ cup whole milk
½ teaspoon ground nutmeg
kosher salt
½ cup panko breadcrumbs
4 tablespoons extra-virgin olive oil, divided
1 pint cherry tomatoes, halved
kosher salt
1 ½ tablespoons red wine vinegar
2 teaspoons smooth Dijon mustard

1
Preheat the oven to 400F.
2
Grease the bottom and the sides of a 13 x 9 inch pan or a rectangular 12-inch long gratin dish liberally with the butter and spread the minced garlic evenly on the bottom.
3
Assemble the gratin: Combine the potato slices with the cream, 1 cup walnuts, 1/2 cup Parmesan cheese, Gruyere cheese, milk, nutmeg and a generous handful of salt.
4
Mix to blend.
5
Taste the cream for seasoning.
6
Transfer to the prepared baking dish and spread to form an even layer.
7
Make the crust and cook the gratin: Combine the panko with the remaining 1/2 cup walnuts and remaining 1/2 cup Parmesan cheese.
8
Top the potatoes with the crust.
9
Cover the dish with aluminum foil and place in the center of the oven.
10
Bake for 20 minutes then remove foil and continue baking for an additional 25-30 minutes or until potatoes in center are fully tender when pierced with the tip of a knife.
11
Remove from oven and let sit for 15-20 minutes.
12
Roast the tomatoes: Arrange the tomato halves, cut side up, on a baking sheet.
13
Season with salt and drizzle with 1 tablespoons of olive oil.
14
Place the tray in the center of the oven and bake until the tomatoes are roasted and tender, 12-15 minutes.
15
Set aside.
16
Make the vinaigrette: Meanwhile, whisk together the remaining 3 tablespoons olive oil, red wine vinegar and mustard.
17
Set aside.
18
Finish the gratin: Serve the gratin in the dish it was cooked inches Top with the tomatoes and drizzle the top with the vinaigrette.

1412

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 2 medium garlic cloves, minced, 3 lbs medium-size red skinned potatoes cut into 1/8-inch slices, 2 cups heavy cream, and more.

Yes, Potato Gratin With Walnuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Gratin With Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions