01Ingredients

  • 4 large potatoes, peeled and thinly sliced
  • 2 cups heavy cream
  • 1 cup shredded Gruyère cheese
  • 1 cup shredded Parmesan cheese
  • 4 cloves garlic, minced
  • 1 teaspoon thyme leaves
  • Salt and pepper to taste

02Instructions

  • Preheat your oven to 375°F (190°C).
  • In a saucepan, heat the cream, garlic, and thyme over medium heat until it starts to simmer. Remove from heat and let it steep for 10 minutes.
  • In a greased baking dish, arrange a layer of sliced potatoes. Season with salt and pepper.
  • Pour a portion of the cream mixture over the potatoes, making sure to cover them evenly. Sprinkle a layer of Gruyère and Parmesan cheese on top.
  • Repeat the layers of potatoes, cream, and cheese until you run out of ingredients, finishing with a layer of cheese on top.
  • Cover the baking dish with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the potatoes are tender and the top is golden and bubbly.
  • Remove from the oven and let it cool for a few minutes before serving.
  • Garnish with fresh thyme leaves, if desired, and enjoy!

Conclusion

Now that you know how to make a potato au gratin, it's time to impress your family and friends with this delicious side dish. Whether you're serving it for a special occasion or just a cozy dinner at home, potato au gratin is sure to be a crowd pleaser. Enjoy!

MethodsDetails
Step 1Preheat your oven to 375°F (190°C).
Step 2Heat the cream, garlic, and thyme in a saucepan until simmering. Let it steep for 10 minutes.
Step 3Layer sliced potatoes in a greased baking dish. Season with salt and pepper.
Step 4Pour cream mixture over potatoes, then sprinkle Gruyère and Parmesan cheese on top.
Step 5Repeat layers of potatoes, cream, and cheese. Finish with a layer of cheese on top.
Step 6Cover with foil and bake for 45 minutes. Remove foil and bake for additional 15-20 minutes.
Step 7Let it cool slightly before serving. Garnish with fresh thyme leaves, if desired.
potato
gratin
side dish
recipe