Description
Creamy, cheesy potato gratin with a hint of thyme. Perfect for a comforting weeknight dinner or special occasion.
Ingredients
Units
Scale
- 8 medium russet potatoes (peeled and sliced thin)
- 1 1/2 cups (355 ml) finely grated Gruyere or Comte cheese
- 1 cup (237 ml) finely grated Parmigiano-Reggiano
- 2 cups (473 ml) heavy cream
- 2 medium cloves garlic (chopped)
- 1 sprig thyme (leaves removed from stem)
- 2 tbsp olive oil
- salt and pepper
Instructions
- Preheat oven to 400°F (204°C)
- Combine cheese in a large bowl and set aside 1/3 of the mixture. Add cream, garlic, salt, and pepper. Add potato slices and mix thoroughly until all slices are well coated.
- Grease a 7×11’’ or similarly sized circular pie dish with olive oil. Transfer potato slices to the baking dish in small batches, standing them upright. Arrange the slices from the outside in until all are incorporated.
- Pour the remaining cream and cheese mixture over the potatoes until the dish is half full. Discard any extra mixture.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 30 minutes.
- Add the reserved cheese and bake for another 30 minutes, or until golden brown and crispy.
- Remove from oven and let rest for 10 minutes before serving
Notes
- For perfectly thin potato slices, use a mandoline slicer or sharp knife and a steady hand.
- To enhance the thyme flavor, lightly toast the leaves in a dry pan before adding them to the cream mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 3
- Protein: 10
- Cholesterol: 80