Welcome to the perfect marriage of creamy, cheesy goodness and comforting elegance! This Potato Gratin with Gruyere and Thyme is my go-to dish for when I want to impress without stressing in the kitchen. Whether it’s the holidays, a dinner party, or just a cozy night in, this recipe shines with its golden, bubbly top and layers of melt-in-your-mouth potatoes infused with fragrant thyme. Let’s make baking potatoes feel fancy—and oh-so-delicious!
If you’re on the hunt for a side dish that steals the show, this gratin is here to claim the spotlight!
Why You’ll Love This Recipe
- Luxe Comfort: Creamy, nutty Gruyere cheese combined with silky potatoes is indulgence at its finest.
- No-Fuss Elegance: It might look and taste like a restaurant dish, but it’s surprisingly easy to make.
- Versatile: Pairs beautifully with everything from roasted chicken to a simple salad, making it perfect for any occasion.
- Simple Ingredients: Chances are, you already have most of these ingredients on hand!
Ingredients Breakdown
- Yukon Gold Potatoes: These bring a creamy texture and buttery flavor to this dish. Russets work too, but Yukons are my fave for their balanced starchiness.
- Gruyere Cheese: Nutty, slightly sweet Gruyere melts beautifully and adds sophistication. Feel free to mix in some Parmesan for extra bite.
- Heavy Cream: The backbone of the sauce—opt for high-quality cream for the best results!
- Fresh Thyme: Infuses the dish with its earthy, floral aroma. Dried thyme works in a pinch, but fresh really takes it up a notch.
- Garlic: Adds depth and warmth to the dish. Don’t skip this one; it ties all the flavors together beautifully.
- Butter: A bit of butter rounds out the richness and helps achieve that irresistible golden crust.
- Optional: Nutmeg adds a subtle, cozy warmth to complement the cream and thyme.
Pro Tips
Be sure to slice your potatoes evenly—about 1/8 inch thick is ideal. A mandoline slicer works wonders for this and ensures they cook evenly!
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and butter an 8×8-inch baking dish (or similar). Set aside.
- Peel your Yukon Gold potatoes and slice them thinly—aiming for consistency! Layer one-third of the slices in the bottom of your buttered dish.
- Sprinkle a generous handful of shredded Gruyere over the potatoes, followed by a few thyme leaves, a pinch of salt, and freshly cracked pepper. Repeat two more times, creating layers.
- In a small saucepan, heat heavy cream with minced garlic and a dash of nutmeg over medium heat. Let it simmer for 2-3 minutes to infuse the flavors. Pour evenly over the potato layers.
- Top with one last sprinkle of Gruyere and dot with butter. Cover with foil (so those potatoes steam beautifully) and transfer to the oven.
- Bake covered for 30 minutes, then remove the foil and bake for another 20-25 minutes or until bubbly and golden brown on top. A knife should slide easily through the potatoes when done.
- Let the dish cool for 5-10 minutes before digging in—it’ll help everything set. Voilà!
Chef’s Tips and Tricks
- Make It Ahead: Assemble the gratin a day in advance, cover tightly with plastic wrap, and refrigerate. Bake as directed when you’re ready to serve.
- Crispier Top Tip: Place the dish under the broiler for 2-3 minutes at the end to achieve an extra-sharp golden crust.
- Don’t Skimp on Gruyere: It’s the star of the show here. But, in a pinch, you can sub in a melty cheese like Fontina or Swiss.
Recipe Variations and Serving Suggestions
- Herby Twist: Swap thyme for rosemary or sage, or add a mix for deeper flavors.
- Make It Vegan: Use thinly sliced sweet potatoes, a plant-based cream, and a dairy-free cheese alternative.
- Serving Ideas: Pair with a crisp green salad and a roast chicken for a complete, balanced meal. This also works as a luxurious holiday side dish alongside glazed ham or turkey.
FAQs
- Can I freeze this gratin? Not recommended—freezing can change the texture of the potatoes and cream. It’s best enjoyed fresh!
- How do I store leftovers? Cover and refrigerate for up to 3 days. Reheat in a 350°F oven until warmed through.
- Can I add other cheeses? Absolutely! A mix of Gruyere and sharp cheddar adds another layer of cheesy goodness.
Potato Gratin with Gruyere and Thyme
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 6
- Ingredients:
- 2 lbs Yukon Gold potatoes, peeled and thinly sliced
- 1 ½ cups shredded Gruyere cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 sprigs fresh thyme, leaves only
- 2 tbsp unsalted butter
- Salt and freshly cracked pepper to taste
- Pinch of nutmeg (optional)
- Instructions:
- Preheat oven to 375°F and butter a baking dish. Layer potatoes, cheese, thyme, salt, and pepper.
- Heat cream with garlic and nutmeg, then pour over the layers.
- Top with cheese and butter, cover with foil, and bake for 30 minutes covered, 20-25 minutes uncovered.
- Cool for 5-10 minutes before serving. Enjoy!
I can’t wait for you to try this! Let me know how it turned out in the comments or share your creation on social media with #TheKitchensAid. Happy cooking, my friend!
