Ingredients
Scale
- 2 pounds of russet potatoes
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 1 cup grated cheddar cheese
- 3 cloves of garlic, minced
- 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried thyme)
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
Instructions
- Peel and slice the potatoes thinly, placing them in cold water to prevent browning.
- Preheat the oven to 375°F (190°C).
- In a saucepan, warm the heavy cream, minced garlic, thyme, salt, and pepper for 5-7 minutes.
- Grease a 9×13-inch baking dish with butter.
- Layer one-third of the potato slices in the dish, overlapping them slightly.
- Sprinkle one-third of the cheese over the potatoes; repeat the layers twice more.
- Pour the remaining cream mixture over the top and add extra cheese.
- Cover with foil and bake for 45 minutes; then uncover and bake for another 15-20 minutes until golden.
- Let it rest for 10-15 minutes before serving.
- Serve and enjoy your delicious gratin!
Notes
- For a crispy top, broil for a few minutes after baking.
- Can be prepared a day ahead and baked when ready to serve.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg
Keywords: potato gratin, herb and cheese, side dish, baked potatoes