Paper-thin slices of potato, gently baked in a cream-and-milk sauce with garlic and a generous blanket of cheese, become the kind of gratin that cuts like silk and finishes with a burnished golden top. It works beautifully as a side dish, yet is substantial enough to serve as a comforting family supper, with a rich dairy depth and a fragrant lift of nutmeg and thyme.
Ingredients
- Potatoes — 2.2 lbs (1 kg)
- Heavy cream, 20–33% — 1 1/4 cups (300 ml)
- Milk — 3/4 cup (200 ml)
- Hard cheese (Gruyère, Emmental, Cheddar) — 5 1/3 oz (150 g), grated
- Unsalted butter — 2 tbsp (30 g)
- Garlic — 2 cloves
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Ground nutmeg — 1/4 tsp
- Fresh thyme, if using — 1 tsp leaves
Step-by-Step Recipe
- Preheat the oven to 350°F (180°C, top and bottom heat). Grease a 9 x 11-inch (22 x 28 cm) baking dish with half of the butter.
- Peel the potatoes and slice them very thinly, 1/8 inch (2–3 mm) thick, preferably with a mandoline. Do not rinse them — the starch helps the sauce thicken.
- Mince the garlic. In a saucepan, combine the cream and milk, then add the garlic, salt, pepper, and nutmeg. Warm until the first bubbles appear, but do not let it boil.
- Arrange half of the potatoes in overlapping layers in the dish. Pour over half of the hot cream mixture, scatter over half of the cheese, and add a little thyme.
- Layer in the remaining potatoes and pour over the rest of the sauce. Cover the dish with foil, sealing the edges well.
- Bake for 40 minutes under foil, then remove the foil, scatter over the remaining cheese, and dot the top with the remaining butter.
- Return to the oven for another 20 minutes, until the top is deeply golden and the potatoes are completely tender (a knife should slide in without resistance).
- Let the gratin rest for 10 minutes so the sauce settles, then portion and serve.
Nutrition Facts (per serving)
| Nutrient | Per serving |
|---|---|
| Calories | 320 kcal |
| Protein | 9 g |
| Fat | 19 g |
| Carbohydrates | 30 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 620 mg |
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Tips and Variations
- Thin slicing is the secret to success: 1/8-inch (2–3 mm) slices bake evenly and give the gratin its silky texture. If your slices are thicker, increase the time under foil by 10–15 minutes.
- Choose a cheese that melts well and brings flavor: Gruyère, Emmental, Cheddar, or a mix with Parmesan for a more pronounced crust.
- The top browns quickly once uncovered: if it starts to color too soon, cover it again and continue baking until the potatoes are soft.
- For more aroma, add fresh thyme or rosemary to the garlic and nutmeg; for a subtle kick, include a pinch of smoked paprika.
- Make ahead: the gratin can be assembled up to 12 hours in advance and refrigerated before baking. Leftovers reheat well at 325°F (160°C) for 15–20 minutes under foil.
- Dairy-free: use lactose-free cream and milk; plant-based cream with 20% fat also works, but add 1 tsp cornstarch to the sauce.
Serving
Serve it as a main dish with a green salad and a light vinaigrette, or as a side for roast chicken, steak, or salmon. Just before serving, finish with fresh thyme or sliced scallions and a few flakes of sea salt for a bright, elegant edge.
Frequently Asked Questions
Can I make it without milk, using cream only?
Yes. Replace the milk with an additional 3/4 cup (200 ml) cream. The sauce will be richer and thicker. If needed, reduce the cheese slightly or add a pinch more nutmeg for balance.
What if I don’t have a mandoline?
Use a sharp knife and aim for the thinnest, most even slices possible. Less perfect pieces can go on the bottom, while the neatest slices can be reserved for the top.
How do I know when it’s done?
Insert a thin knife into the center — it should slide in easily, and the top should be golden and lightly crisp.
Can I freeze gratin?
It’s not recommended: the cream sauce can split after freezing, and the potato texture changes. It’s better stored in the refrigerator for up to 3 days and reheated under foil.
What can I use instead of thyme?
Rosemary works in a very small amount, as do marjoram or herbes de Provence. Or leave the herbs out entirely — the gratin is delicious on its own.