Rustic French Potato Gratin with Gruyère and Thyme
A creamy, cheesy layered potato dish enhanced with fresh thyme.
This classic French gratin is irresistibly creamy, with tender layers of potatoes and a rich, cheese-laced cream — an ideal side dish for an elegant dinner.
- 1 h 45 min
- 6
- Intermediate
Ingredients
For the Potato Gratin
For the Topping
Preparation
Preparing the Potato Slices
Preheat the oven
Preheat your oven to 350°F (175°C).
Slice the potatoes
Peel the potatoes and slice them thinly using a mandoline.
Use a mandoline slicer for perfectly thin and even potato slices.
Dry the slices
Rinse and pat dry them thoroughly with paper towels to remove excess starch.
Assembling the Gratin
Butter the dish
Butter a 9x13-inch baking dish generously with the softened butter.
Layer the potatoes
Layer one third of the potato slices at the bottom of the dish.
Season
Season lightly with salt, pepper, minced garlic, and a sprinkle of thyme.
Ensure potatoes are sliced evenly to cook uniformly.
Cooking Process
Layering
Repeat the potato and seasoning layers twice more, ending with the top layer.
Cream Preparation
In a saucepan, gently heat the cream and milk over medium heat until heated through — do not boil.
Final Assembly
Pour the warm cream mixture over the layered potatoes, ensuring even coverage. Sprinkle the top with the additional Gruyère.
Baking
Cover and bake at 350°F for 1 hour 20 minutes.
Browning
Uncover, increase oven to 375°F, and bake for an additional 10 minutes until golden.
Plating & Serving
Rustic French Potato Gratin with Gruyère and Thyme
Rustic French Potato Gratin with Gruyère and Thyme
Rest Before Serving
Allow the gratin to cool for 10 minutes before serving, for neat slices and optimal flavor release.