Description
A creamy and delicious potato gratin made with Gruyère cheese and fresh thyme, perfect for any occasion.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and sliced thinly
- 2 cups heavy cream
- 1 cup Gruyère cheese, grated
- 1 cup sharp cheddar cheese, grated
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 2 tablespoons unsalted butter, for greasing the baking dish
- Fresh thyme sprigs, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
- In a large bowl, mix together the heavy cream, minced garlic, thyme, salt, pepper, and nutmeg until well blended.
- Layer half of the sliced potatoes in the bottom of the baking dish.
- Drizzle half of the cream mixture over the first layer of potatoes.
- Sprinkle half of the Gruyère and cheddar cheeses over the cream mixture.
- Repeat the layering process with the remaining potatoes, cream, and cheeses, ensuring the final layer is topped with cheese.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for another 30 minutes, or until the top is golden and the potatoes are tender.
- Allow the dish to rest for about 10 minutes before serving, and garnish with fresh thyme sprigs if desired.
Notes
- For an extra burst of flavor, consider adding layers of cooked bacon or ham.
- Feel free to swap out Gruyère cheese for mozzarella or fontina to explore different cheese flavors.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
Keywords: Potato Gratin with Gruyère & Thyme, creamy potato bake, potato gratin recipe