Description
A rich and comforting side dish made with thinly sliced potatoes baked in a silky cream sauce, layered with nutty Gruyère cheese and finished with fragrant thyme.
Ingredients
- 2.5 lb russet or Yukon Gold potatoes, peeled and thinly sliced
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1.5 cups heavy cream
- 1 cup whole milk
- 2 cups Gruyère cheese, grated
- 2 tsp fresh thyme leaves
- 1.5 tsp salt
- 0.75 tsp black pepper
- 0.125 tsp nutmeg (optional)
Instructions
- Preheat the oven to 375°F (190°C) and butter a baking dish.
- Slice the potatoes thinly and evenly for consistent cooking.
- In a saucepan over medium-low heat, melt the butter and gently sauté the garlic until fragrant.
- Add the heavy cream and milk, then season with salt, pepper, and nutmeg if using. Warm gently without boiling.
- Arrange a layer of potatoes in the baking dish. Spoon some of the cream mixture over the potatoes, then sprinkle with Gruyère and thyme.
- Repeat the layering process until all ingredients are used, finishing with a generous layer of cheese on top.
- Cover the dish with foil and bake for 45–50 minutes, until the potatoes are tender.
- Remove the foil and bake for an additional 15–20 minutes, until the top is golden and bubbling.
- Let rest for 10 minutes before serving to allow the sauce to set.
Notes
- Letting the dish rest helps the sauce thicken properly.
- Use a mandoline for evenly sliced potatoes.
- Dried thyme can be substituted; use about half the amount.
- Great for making ahead and baking just before serving.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 85mg
