I love this recipe because it transforms traditional gratin into a fun, modern presentation that cooks evenly and requires very little fuss. The parchment pouches trap steam, keeping the potatoes tender while also allowing the cheese to crisp beautifully. I enjoy how the cream cheese adds richness without overwhelming the garlic and herbs, and I love that cleanup is minimal thanks to the packet-style cooking.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 oz. Gruyère, finely shredded (about 1/3 packed c.) 1 oz. Parmesan, finely shredded (about 1/3 packed c.) 2 cloves garlic, finely chopped 3 oz. cream cheese, softened 3 Tbsp. half-and-half 1 Tbsp. chopped fresh thyme Kosher salt Freshly ground black pepper 1 lb. red potatoes, sliced 1/8″ thick Cooking spray 2 Tbsp. sliced chives
Directions
I preheat the oven to 350°F and prepare four 13-by-9-inch sheets of parchment. In a small bowl, I toss together the Gruyère and Parmesan.
In a medium bowl, I combine the garlic, cream cheese, half-and-half, thyme, and 1 ounce of the cheese mixture. I season with salt and pepper and stir until smooth.
I lay a sheet of parchment on my work surface with the long side facing me. I arrange a quarter of the potato slices in a straight, slightly overlapping line in the center. I dollop about 3 tablespoons of the cream cheese mixture over the potatoes and spread it evenly. I spray both sides of the parchment along the potato line with cooking spray, then fold the long ends together and crease 2 to 3 times to seal. I fold in the short ends to close the packet fully. I repeat with the remaining parchment, potatoes, and cream cheese mixture, then arrange the packets on a sheet tray.
I bake the packets for 35 minutes. I open each pouch and top the potatoes with the remaining cheese mixture. I return them to the oven for about 5 minutes until the cheese melts.
I carefully open each packet and transfer the bundles to a platter. I finish with sliced chives.
Servings and Timing
This recipe makes 4 servings. Prep time is about 10 minutes, and total time is about 1 hour.
Variations
I sometimes add a pinch of nutmeg to the cream cheese mixture for a hint of warmth.
I like substituting rosemary or sage when I want deeper herbal notes.
I occasionally add thinly sliced shallots between the potato layers for added sweetness.
I enjoy swapping in white cheddar or fontina for a different cheesy profile.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat them in the oven at 350°F until warmed through, which helps maintain the crispy bottom. Microwaving works in a pinch but softens the texture.
FAQs
Can I slice the potatoes ahead of time?
Yes, I slice them in advance and keep them submerged in cold water to prevent browning. I dry them well before assembling.
Do I need a mandoline to get thin slices?
No, but I find a mandoline helps achieve even 1/8-inch slices for consistent cooking.
Can I use Yukon gold potatoes?
Yes, Yukon golds work well as long as they’re sliced thinly.
Can I substitute the cream cheese?
I sometimes use mascarpone or a thick ricotta, though the texture will be slightly different.
How do I keep the parchment packets sealed?
I make sure to fold tightly and crease firmly; spraying the packets lightly helps with flexibility.
Can I add more cheese?
Yes, I add extra cheese on top before baking if I want a richer result.
Can I make these in advance?
I assemble the packets a few hours before baking and refrigerate them until ready to cook.
How do I prevent the potatoes from being undercooked?
Ensuring the slices are uniformly thin helps them steam evenly in the packets.
Can I use foil instead of parchment?
Yes, foil works, but parchment gives a more delicate steam and avoids sticking.
What can I serve with these bundles?
I like pairing them with roasted chicken, steak, or a simple green salad.
Conclusion
I love how these potato gratin bundles manage to be both rustic and elegant, with creamy layers wrapped neatly inside parchment pouches. They deliver all the comforting flavor of classic gratin with a presentation that feels special, making them perfect for both everyday dinners and festive gatherings.
Individual potato gratin bundles baked in parchment packets, featuring thin red potato slices layered with a creamy garlic-herb cheese mixture and finished with a golden melted topping.
Ingredients
1 oz Gruyère, finely shredded (about 1/3 packed cup)
1 oz Parmesan, finely shredded (about 1/3 packed cup)
2 cloves garlic, finely chopped
3 oz cream cheese, softened
3 Tbsp half-and-half
1 Tbsp chopped fresh thyme
Kosher salt, to taste
Freshly ground black pepper, to taste
1 lb red potatoes, sliced 1/8″ thick
Cooking spray
2 Tbsp sliced chives
Instructions
Preheat the oven to 350°F (175°C). Prepare four 13-by-9-inch sheets of parchment. Toss together the Gruyère and Parmesan in a small bowl.
In a medium bowl, combine garlic, cream cheese, half-and-half, thyme, and 1 ounce of the cheese mixture. Season with salt and pepper and mix until smooth.
Lay a sheet of parchment on the work surface with the long side facing you. Arrange one-quarter of the potato slices in a straight, slightly overlapping line in the center.
Dollop about 3 tablespoons of the cream cheese mixture over the potatoes and spread evenly. Spray both sides of the parchment along the potato line with cooking spray.
Fold the long ends of the parchment together and crease 2–3 times to seal. Fold in the short ends to close the packet. Repeat with remaining parchment sheets and ingredients.
Place the packets on a sheet tray and bake for 35 minutes.
Open each pouch, top the potatoes with the remaining cheese mixture, and return to the oven for about 5 minutes until the cheese melts.
Carefully open each packet, transfer the bundles to a platter, and garnish with sliced chives.
Notes
Add a pinch of nutmeg to the cream cheese mixture for warmth.
Substitute rosemary or sage for a deeper herbal flavor.
