Thinly sliced potatoes layered with warm garlic infused cream, shallots, and a blend of Gruyère and parmesan, baked until tender and finished with a deeply golden top. Richer and more aromatic than the classic, but still clean, sliceable, and familiar.
Shallot adds sweetness and depth without overpowering the dish. Thyme reinforces the savory profile without turning the gratin herbal.
Can be assembled several hours ahead and baked just before serving. Designed to pair with thick pork chops, roast chicken, meatloaf, and other rich mains.
Ingredients
Scale
Measurement units
- 2 ½ lb Yukon Gold potatoes
- 2 cup Heavy cream
- 1 cup Whole milk
- 2 tbsp Unsalted butter
- 1 piece Small shallot, finely minced
- 2 clove Garlic cloves, smashed
- 1 tsp Kosher salt
- ½ tsp Black pepper
- ½ tsp Nutmeg
- 1 ½ cup Grated Gruyère cheese
- ½ cup Grated parmesan
- 1 tsp Fresh thyme leaves
Ingredients
Scale
Measurement units
- 2 ½ lb Yukon Gold potatoes
- 2 cup Heavy cream
- 1 cup Whole milk
- 2 tbsp Unsalted butter
- 1 piece Small shallot, finely minced
- 2 clove Garlic cloves, smashed
- 1 tsp Kosher salt
- ½ tsp Black pepper
- ½ tsp Nutmeg
- 1 ½ cup Grated Gruyère cheese
- ½ cup Grated parmesan
- 1 tsp Fresh thyme leaves
Instructions
Preheat the oven
Preheat oven to 375°F. Butter the baking dish.
Equipment
- 9x13 inch baking dish
Ingredients
- unsalted butter (1 tbsp)
- Grated Gruyère cheese (1 ½ cup)
- Grated parmesan (½ cup)
Slice the potatoes
Peel if desired. Slice potatoes into ⅛ inch rounds, keeping thickness consistent.
Equipment
- mandoline or sharp knife
- cutting board
Ingredients
- Yukon Gold potatoes (2 ½ lb)
Infuse the cream
In a saucepan, melt butter over medium-low heat (275-300°F surface). Add shallot and cook 2 to 3 minutes until soft but not browned. Add cream, milk, garlic, salt, pepper, nutmeg, and thyme. Heat until steaming, then remove garlic cloves.
Equipment
- saucepan
- whisk
Ingredients
- unsalted butter (1 tbsp)
- small shallot, finely (1 piece), minced
- heavy cream (2 cup)
- whole milk (1 cup)
- garlic cloves, smashed (2 clove)
- kosher salt (1 tsp)
- black pepper (½ tsp)
- nutmeg (½ tsp)
- fresh thyme leaves (1 tsp)
Layer the potatoes
Arrange one third of the potatoes in the dish, overlapping slightly. Spoon over warm cream and sprinkle with Gruyère and parmesan. Repeat layers, finishing with potatoes, cream, and remaining cheese.
Equipment
- 9x13 inch baking dish
Bake until tender
Cover tightly with foil and bake 45 to 50 minutes, until potatoes are fully tender.
Equipment
- 9x13 inch baking dish
- foil
Brown the top
Remove foil and bake 20 to 25 minutes, until deeply golden and bubbling at edges.
Equipment
- 9x13 inch baking dish
Rest and serve
Rest 15 minutes before slicing and serving.
Before you cook
Cook notes
- • Shallot adds sweetness and depth without overpowering the dish.
- • Thyme reinforces the savory profile without turning the gratin herbal.
- • Designed to pair with thick pork chops, roast chicken, meatloaf, and other rich mains.
- • Can be assembled several hours ahead and baked just before serving.
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