Save to Pinterest 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 everyone was amazed by how a hint of kombu transformed the classic French dish into something truly unique. The rich cream infused with seaweed lent a remarkable savory depth, making this version a new family favorite.
Ingredients
- Infused Cream: 2 cups (480 ml) heavy cream, 1 piece (10 cm) dried kombu
- Potatoes: 2 lbs (900 g) Yukon Gold potatoes, peeled and thinly sliced
- Other: 2 cloves garlic, halved, 2 tbsp (30 g) unsalted butter, softened, 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper, 1 cup (100 g) grated Gruyère cheese, 1/2 cup (50 g) grated Parmesan cheese
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.
- Prep 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 Oven:
- Preheat oven to 350°F (175°C).
- Layer 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.
- Finish Layers:
- Layer the remaining potatoes, season with remaining salt and pepper, and top with the rest of the Gruyère and all the Parmesan.
- Add 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:
- Let rest 10 minutes before serving.
Save to Pinterest Sharing this with my family always reminds us of cozy winter gatherings. My grandmother especially loves the creamy, golden crust—and it vanishes quickly at holiday tables.
Required Tools
Small saucepan, 2-quart (2-liter) gratin dish, sharp knife or mandoline, foil
Allergen Information
Contains dairy (cream, butter, cheese). Gluten-free if using gluten-free cheeses and checking labels. Always check cheese ingredients for rennet if strict vegetarian.
Nutritional Information
Calories: 350, Total Fat: 24 g, Carbohydrates: 25 g, Protein: 9 g (per serving)
Save to Pinterest This gratin is the perfect special occasion side. Creamy, warming, and full of savory depth, every bite adds a touch of luxury to your meal.
Common Recipe Questions
- → What is the purpose of kombu in this dish?
Kombu infuses the cream with a natural umami flavor, enhancing the richness and depth of the gratin without overpowering the potatoes.
- → Can I use different types of potatoes?
Yukon Gold potatoes are preferred for their creamy texture, but other waxy potatoes can work well if sliced thinly for even cooking.
- → How do I prevent the dish from becoming watery?
Ensure potatoes are sliced uniformly and the cream is infused properly, then bake uncovered after initial covered baking to evaporate excess moisture.
- → What cheese alternatives can I use?
Gruyère can be swapped with Emmental or sharp white cheddar to adjust the flavor while maintaining a creamy melt.
- → Is it possible to make this dairy-free?
Yes, using plant-based creams and vegan cheese alternatives allows a dairy-free version with similar texture and flavor hints.