Cheesy Potato Gratin Thyme (Printable)

Layers of thinly sliced potatoes baked with cheese and fresh thyme for rich, comforting flavor.

# What You Need:

→ Potatoes

01 - 3.3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced

→ Dairy

02 - 2 cups heavy cream
03 - 1 cup whole milk
04 - 2 cups shredded Gruyère cheese
05 - 1 cup grated Parmesan cheese
06 - 2 tbsp unsalted butter, plus extra for greasing

→ Aromatics & Herbs

07 - 2 cloves garlic, minced
08 - 2 tbsp fresh thyme leaves, plus extra for garnish

→ Seasonings

09 - 1 tsp salt
10 - ½ tsp freshly ground black pepper
11 - Pinch of freshly grated nutmeg (optional)

# How To Cook:

01 - Preheat oven to 375°F. Butter a 9x13-inch baking dish thoroughly.
02 - In a saucepan over medium heat, combine heavy cream, milk, garlic, thyme, salt, black pepper, and nutmeg if using. Warm gently until steaming without boiling, then remove from heat.
03 - Place half of the sliced potatoes evenly in the prepared baking dish. Sprinkle evenly with half the Gruyère and Parmesan cheeses.
04 - Pour half of the warm cream mixture evenly over the potato and cheese layer.
05 - Arrange the remaining sliced potatoes over the previous layer. Top with the remaining Gruyère and Parmesan cheeses.
06 - Pour the remaining cream mixture evenly over the top. Dot with the unsalted butter.
07 - Cover the baking dish with foil and bake for 40 minutes.
08 - Remove foil and continue baking for an additional 20 minutes until the top is golden and potatoes are tender.
09 - Allow to rest for 10 minutes before serving. Garnish with extra fresh thyme leaves.

# Expert Tips:

01 -
  • It looks like you've been cooking all day, but the actual work takes less than thirty minutes
  • The thyme-infused cream creates layers of flavor that make people ask for the recipe
  • It's elegant enough for dinner parties yet cozy enough for weeknight family meals
  • Leftovers are somehow better the next day, crispy at the edges and even more creamy inside
02 -
  • The resting time isn't optional—skip it and your gratin will fall apart when you try to serve it. I learned this the hard way at a dinner party
  • Slice your potatoes as uniformly thin as possible. Thick slices won't cook through while thin ones are already breaking down. A mandoline is genuinely worth having for this dish
  • Don't skip preheating the cream. It sounds fussy but cold cream poured over potatoes creates hot and cold spots that cook unevenly
03 -
  • A mandoline makes uniform slicing effortless—buy a cheap one if you don't have one. Uniform slices cook uniformly, and that's the secret to restaurant-quality texture
  • Shred your own cheese from a block. Pre-shredded contains anti-caking agents that prevent smooth melting and silky sauce

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