French Potato Gratin



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French Potato Gratin 
Prep time
20 mins
Cook time
1 hour 10 mins
Total time
1 hour 30 mins
A exquisite creamy potato casserole kissed with garlic, thyme and topped with Gruyere cheese!
Author: Liz
Recipe type: Side Dish, Potatoes
Cuisine: French
Serves: 8 servings
  • 1¾ cups heavy cream
  • 3 garlic cloves, minced
  • 2¼ pounds potatoes, peeled, cut into ⅛-inch-thick rounds (I use Yukon gold or russets)
  • 1½ teaspoons chopped fresh thyme
  • Salt and freshly ground pepper
  • Whole milk, if needed
  • 1 cup grated Gruyère cheese
  1. Preheat to 350°. Generously butter 2 quart baking dish. Place pie dish on rimmed baking sheet. Combine cream and garlic in small saucepan and bring to simmer over low heat. Cover and remove from heat.
  2. Arrange ⅓ of potato rounds, slightly overlapping, in the prepared baking dish; sprinkle with ½ teaspoon thyme and season lightly with salt and pepper. Pour ½ cup garlic cream over. Repeat layering 2 more times with remaining potato, thyme, salt, pepper, and garlic cream. Pour remaining garlic cream over, then ¼ cup milk. Sprinkle cheese over the surface.
  3. Bake gratin until golden on top and potatoes are very tender when a sharp knife is inserted, 1 hour to 1 hour 10 minutes (cover with foil if the top starts browning too quickly). Let the potatoes rest 10 minutes before serving.

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