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Potatoes au Gratin with Gruyère

Thinly sliced potatoes are layered with nutty Gruyère cheese, Parmesan and heavy cream then slowly baked with garlic, a little butter and fresh thyme. Incredibly easy to make, everyone loves them!
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Prep Time:15 minutes
Cook Time:1 hour
Course: Breakfast, Side Dish
Keyword: au gratin, baked, cheese, gruyère, potatoes
Servings: 6

Equipment

Ingredients

  • 2 lbs Yukon gold or white potatoes no need to peel them
  • 1 teaspoon butter, softened
  • 1 clove garlic smashed
  • 1 teaspoon kosher salt divided
  • Freshly ground black pepper
  • 10-12 sprigs fresh thyme plus more for finishing
  • 1 cup heavy cream
  • 1 heaping cup grated Gruyère cheese about 5 oz
  • 1/3 cup Parmesan, grated
US Customary - Metric

Instructions

  • First preheat oven to 375ºF (190ºC). In a small dish, press together softened butter and garlic and rub across the bottom of a 9 x 13-inch (28 x 33 cm) baking dish.
  • Using a sharp knife or mandolin, cut potatoes into very thin, 1/8-inch (3 mm) slices. Layer half the potatoes, overlapping, in the prepared pan. Season generously with salt, pepper and half the thyme leaves.
  • Next, make a second layer of potatoes and pour cream over the top, distributing evenly. Season once again with salt, pepper and more fresh thyme and sprinkle the grated cheeses across the top.
  • Cover with foil and bake for 30 minutes. Remove foil and bake for 20-30 more until the potatoes pierce easily with a fork and everything is golden brown and bubbling. Let rest for at least 15 minutes before serving to allow the sauce to thicken. Enjoy!

Notes

Make ahead: Assemble up to two days in advance, cover well and store them in the refrigerator to bake when ready. Alternatively, you can bake them ahead of time, let cool, then reheat in the oven at meal time.