Description
A rich, creamy, and elegant potato dish made with tender layered potatoes simmered in infused cream and baked with Gruyère and Parmesan for a bubbling golden crust.
Ingredients
1 shallot, peeled and quartered
4 garlic cloves, peeled and smashed
2 cups heavy cream
2 cups whole milk
2–3 thyme sprigs, plus 1 1/2 tsp fresh thyme leaves, divided
Unsalted butter, for greasing
2 1/2 lb Yukon Gold potatoes (about 5 medium)
1 Tbsp kosher salt
6 oz Gruyère, coarsely shredded (about 1 1/2 cups), divided
2 oz Parmesan, finely shredded (about 1 cup), divided
Instructions
- Place the shallot, garlic, cream, milk, and thyme sprigs in a large pot over medium-high heat and bring to a simmer. Remove from heat, cover, and steep for 30 minutes.
- Preheat the oven to 350°F (175°C). Grease a 13×9-inch baking dish with butter. Peel and slice the potatoes into 1/8-inch slices.
- Strain the cream mixture through a fine-mesh sieve, discard the solids, and return the liquid to the pot. Stir in the salt and add the sliced potatoes. Simmer for 4–5 minutes, stirring occasionally, until just tender.
- Transfer one-third of the potato mixture to the baking dish. Top with one-third of the Gruyère and Parmesan and sprinkle with 1/2 teaspoon thyme leaves. Repeat the layers once more.
- Finish with the remaining potatoes and cream, the rest of the Gruyère and Parmesan, and the remaining 1/2 teaspoon thyme.
- Bake for 40–50 minutes, or until bubbling and golden brown. Sprinkle with any extra fresh thyme before serving.
Notes
Add caramelized onions between layers for sweetness.
Use a mix of Gruyère and sharp cheddar for stronger flavor.
Sprinkle nutmeg into the cream for warmth.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Stovetop, Baking
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 3g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg
