Potato Gratin with Gruyere

Potato Gratin with Gruyere

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup plus 2 tablespoons heavy whipping cream

  • 1

    large garlic clove, peeled

  • pounds russet potatoes, peeled, cut into ⅛-inch-thick rounds

  • teaspoons chopped fresh thyme

  • ¼

    cup whole milk

  • ½

    cup coarsely grated Gruyère cheese


* Position rack in center of oven and preheat to 350°F. Generously butter 9-inch-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 teaspoon thyme and season lightly with salt and pepper. Pour 1/4 cup 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 very tender, 1 hour to 1 hour 10 minutes. Let potato gratin rest 10 minutes before serving.


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