Ingredients
Scale
- 4 large Yukon Gold potatoes, thinly sliced
- 2 cups heavy cream
- 1/2 cup milk (optional)
- 1 garlic clove, peeled
- Salt, to taste
- Black pepper, to taste
- Fresh thyme, to taste
- 1 cup grated Gruyère cheese (optional)
- Butter, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C) and butter a baking dish.
- Thinly slice the Yukon Gold potatoes, approximately 1/8 inch thick.
- Rub the garlic clove over the inside of the baking dish.
- Layer the potato slices in the dish, overlapping them slightly. Sprinkle with salt, black pepper, and thyme.
- Pour the heavy cream and milk mixture over the layered potatoes, adding nutmeg if desired.
- Top with cheese if using, then cover the dish.
- Bake for 45 minutes, then uncover and bake for an additional 20 minutes until golden brown and bubbly.
- Let rest for at least 10 minutes before serving to set the layers.
Notes
For best results, use Yukon Gold potatoes for their flavor and texture. You can prep ahead by assembling the gratin and refrigerating it until ready to bake.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg