Upside-Down Baked Potato Gratin Recipe – French Special
Upside-Down Baked Potato Gratin provides a creative variation on traditional potato gratin. This inventive dish features a crispy, cheesy layer that turns into the base once the gratin is flipped onto a serving plate.
- Prep Time30 min
- Cook Time1 hr 30 min
- Total Time2 hr
Upside-Down Baked Potato Gratin Ingredients:
- 4 large russet potatoes (peeled and thinly sliced)
- 2 tablespoons butter (plus more for greasing)
- 1 cup grated cheese (Gruyère, cheddar, or a mix)
- 1 cup heavy cream
- 1 cup milk
- 2 cloves garlic (minced)
- 1 small onion (finely chopped)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper (to taste)
- 1/4 teaspoon nutmeg (optional)
- 1/4 cup grated Parmesan cheese (for topping)
How to make Upside-Down Baked Potato Gratin:
Preheat Oven: Preheat to 375°F (190°C). Grease a 9-inch round baking dish with butter.
Prepare Potatoes: Peel and thinly slice potatoes (about 1/8-inch thick).
Sauté Aromatics: Melt 2 tablespoons butter in a skillet. Sauté minced garlic and chopped onion until translucent. Remove from heat.
Mix Cream Mixture: In a bowl, whisk together heavy cream, milk, salt, pepper, and nutmeg (if using).
Assemble Gratin: Layer sliced potatoes in the dish, overlapping slightly.
Sprinkle with sautéed onions and garlic, then grated cheese.
Repeat layers, finishing with cheese on top.
Add Cream Mixture: Pour the cream mixture evenly over the layered potatoes.
Add Parmesan: Sprinkle Parmesan cheese on top.
Bake: Cover with foil and bake for 40 minutes.
Remove foil and bake for an additional 20-25 minutes until top is golden and potatoes are tender.
Cool and Invert: Cool for 10-15 minutes. Run a knife around the edges, then invert onto a serving plate.
Serve: Slice and serve warm.
Recipe Notes:
Cheese Choices: Use any cheese blend you prefer.
Potatoes: Russets are ideal for creaminess.
Cooling: Letting the gratin cool slightly makes it easier to invert.
