Crispy Potato Gratin with Garlic and Thyme Recipe
This Crispy Potato Gratin with Garlic and Thyme is a delightful dish that combines the perfect balance of creamy and crunchy textures. It’s easy to prepare and will fill your kitchen with an irresistible aroma that your family will love.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
Ingredients
Scale
- 2 pounds (900g) Yukon gold or russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 1 cup (100g) grated Gruyère cheese (or a mix of Gruyère and Parmesan for extra flavor)
- 1/2 cup (50g) grated Parmesan cheese
- 2 tablespoons unsalted butter, softened (for greasing the baking dish)
- Optional: Fresh thyme sprigs for garnish
Instructions
- Preheat your oven to 375°F (190°C). This ensures that the gratin bakes evenly and the top becomes nicely crispy.
- Grease a baking dish with the softened butter, making sure the entire surface is well covered to prevent sticking.
- Peel the potatoes and slice them into thin rounds (about 1/8 inch thick). Use a mandoline for even slices, which helps with uniform cooking.
- In a large bowl, mix together the cream, milk, minced garlic, thyme, salt, and pepper. Stir well until the ingredients are combined.
- Layer the potato slices evenly in the baking dish. Pour the cream mixture evenly over the potatoes, ensuring all layers are well coated.
- Sprinkle the grated cheeses evenly over the top layer of potatoes to create a delicious, golden crust.
- Bake the gratin in the preheated oven for about 1 hour. Check after 45 minutes to see if the top is golden brown and cover with aluminum foil if necessary to prevent burning.
- The gratin is done when the potatoes are tender and the top is crispy. You can test by inserting a knife into the center to ensure everything is cooked through.
- Let the gratin rest for about 10 minutes before serving to allow it to set, which helps in cutting without falling apart.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 70 mg
Keywords: Avoid cutting the potatoes into thick slices as they may cook unevenly and affect the texture. A mandoline is helpful for achieving perfect slices. For the best flavor, use fresh herbs, but dried herbs can be a good substitute in a pinch. Experiment with different cheeses for added flavor.