Description
This Cheese Herb Potato Gratin is an irresistible French-inspired side dish featuring layers of thinly sliced Yukon Gold potatoes baked in a creamy garlic-herb sauce with Gruyère and Parmesan cheeses. It’s rich, cheesy, and beautifully golden on top, perfect for comforting dinners or special occasions.
Ingredients
Scale
Potatoes and Herbs
- 2 ½ pounds Yukon Gold potatoes, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
Dairy
- 2 tablespoons unsalted butter (plus more for greasing)
- 1 cup heavy cream
- 1 cup whole milk
- 1 ½ cups shredded Gruyère cheese
- ½ cup grated Parmesan cheese
Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish thoroughly with butter to prevent sticking.
- Make herb cream sauce: In a small saucepan over medium heat, melt the butter. Add minced garlic, thyme, and rosemary and sauté for about 1 minute until fragrant. Stir in heavy cream and whole milk, warming the mixture until just heated through—do not boil.
- Assemble first layer: Arrange half of the thinly sliced potatoes in the baking dish, slightly overlapping them for even coverage. Season with half of the salt and pepper. Sprinkle half of the shredded Gruyère and grated Parmesan evenly over the potatoes. Pour half of the warm cream mixture evenly on top.
- Assemble second layer: Repeat the layering process with the remaining potatoes, salt, pepper, Gruyère, Parmesan, and cream mixture, creating a second rich layer.
- Bake covered: Cover the dish tightly with foil and bake in the preheated oven for 45 minutes, allowing the potatoes to cook through and absorb the creamy flavors.
- Finish baking uncovered: Remove the foil carefully and continue baking for an additional 25 to 30 minutes until the top is golden brown and the potatoes are tender when pierced.
- Rest before serving: Let the gratin rest for 10 minutes after removing from the oven to set and make slicing easier and juicier before serving.
Notes
- For a more accessible cheese option, substitute Gruyère with sharp white cheddar.
- Add a pinch of nutmeg to the cream mixture for a warm, subtle spice enhancement.
- Use a mandoline slicer for faster and uniformly thin potato slices, which ensures even cooking.
- Allow resting time after baking to help the gratin firm up for cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
