Thin potato slices gently baked in a cream-and-milk sauce with garlic, thyme and a pinch of nutmeg, then finished with melting cheese and a golden crust. This classic potato gratin stays tender at the center and fragrant on top, making it an impeccable side for meat, poultry or fish — or a satisfying warm supper on its own.
Ingredients
- 3.3 lb | 1.5 kg potatoes (starchy varieties with yellow flesh)
- 5.3 oz | 150 g Gruyère or Emmental cheese
- 1 2/3 cups | 400 ml heavy cream, 30–35%
- 2/3 cup | 150 ml milk
- 1 oz | 25 g unsalted butter
- 3–4 garlic cloves
- 2–3 thyme sprigs
- 1–2 bay leaves
- A pinch of ground nutmeg
- Freshly ground black pepper, to taste
- Salt, to taste
Step-by-Step Recipe
- Preheat the oven to 400°F | 200°C (top/bottom heat, no convection). Prepare a 2–2.5 l baking dish.
- Peel the potatoes and slice them very thinly, about 2–3 mm thick (a mandoline is ideal). Arrange the slices in the dish in overlapping layers.
- In a saucepan over low heat, melt the butter. Add the garlic cloves whole, thyme, bay leaf, nutmeg, salt and pepper. Warm gently for 2–3 minutes without letting it boil so the aromatics infuse the fat.
- Pour in the cream and milk, then heat until just beginning to simmer. Remove the garlic, thyme and bay leaf from the mixture.
- Pour the hot cream mixture over the potatoes. Cover the dish tightly with foil.
- Bake for 45 minutes, covered with foil, at 400°F | 200°C.
- Remove the foil and scatter the grated cheese evenly over the top. Return to the oven for another 15 minutes, until the cheese melts and forms a deep golden crust.
- Let the gratin rest for 10–15 minutes before serving so the sauce sets and the portions hold together.
Serving and Storage
Serve the gratin hot, sprinkled with fresh thyme or sliced scallions. Store cooled leftovers in the refrigerator for up to 3 days and reheat, covered with foil, at 340°F | 170–180°C for 12–15 minutes.
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Tips and Variations
- Potatoes: choose starchy varieties such as Russet or Yukon Gold for a softer texture and a richer sauce.
- Do not rinse the sliced potatoes, or you will wash away the starch that thickens the cream.
- Cheese: Gruyère gives a deep, nutty flavor; Emmental is milder. You can add 1–2 oz | 30–50 g Parmesan on top for extra umami.
- Dairy-free: use lactose-free cream and milk; choose a cheese that suits your needs.
- Aromatics: rosemary can replace thyme, but use only a little; white pepper can stand in for nutmeg.
Frequently Asked Questions
Can I use only milk instead of cream?
Yes, but the texture will be less velvety. For extra body, stir 1 tsp cornstarch mixed with 2 tbsp milk into the sauce and warm it until lightly thickened before pouring over the potatoes.
Should I rinse the potatoes after slicing?
No. Rinsing removes the starch, which would make the sauce thinner. Layer the slices straight into the dish and cover them with the hot cream mixture.
Can I make the gratin ahead of time?
Yes. Assemble the dish and refrigerate it, tightly covered, for up to 24 hours. Bake as directed, adding 5–10 minutes because the dish is cold. To reheat a finished gratin, cover with foil and warm at 340°F | 170–180°C for 12–15 minutes.
Nutritional Value
| Serving | 1/6 of dish |
| Calories | 560 kcal |
| Protein | 14 g |
| Fat | 35 g |
| Carbohydrates | 69 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 750 mg |