Potato Gratin with Gruyere

Potato Gratin with Gruyere

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  • ¾ cup plus 2 tablespoons heavy cream

  • 2 large garlic clove peeled

  • 1¼ lbs russet potatoes, peeled cut into ⅛ in thick rounds

  • 1½ teaspoons chopped fresh thyme

  • ¼ cup whole milk

  • ½ cup coarsely grated Gruyere


Position rack in center of oven and preheat to 350 F. Generously butter 9in diameter glass pie dish. Place pie dish on rimmed baking sheet. Combine cream and garlic in small saucepan and bring to simmer over low heat. Cover and remove from heat. Arrange 1/3 of potato rounds, slightly overlapping, in concentric circles in prepared pie dish; sprinkle with 1/2 tsp thyme and season lightly with salt and pepper. Pour 1/4 cup of garlic cream over. Repeat layering 2 more times with remaining potato, thyme, salt, pepper and garlic cream. Pour remaining garlic cream over then 1/4 cup milk. Sprinkle cheese over. Bake gratin until golden on top and potatoes are tender. 1 hour to 1 hour 10 minutes. Let potato gratin rest 10 minutes before serving


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