120 minutes
A comforting side dish with layers of russet potatoes, Gruyère, and Parmigiano-Reggiano cheese baked to golden perfection.
Gruyère Cheese, finely grated
0 oz
Parmigiano-Reggiano, finely grated
0 oz
cups
Garlic, Minced, minced
cloves
Fresh Thyme Leaves, roughly chopped
tablespoons
to taste
to taste
Russet Potatoes, peeled and sliced 1/8-inch thick
0 lb
tablespoons
1. Preheat the Oven
Adjust oven rack to the middle position and preheat the oven to 400°F.
2. Prepare the Cheese Mixture
In a large bowl, combine the finely grated Gruyère and Parmigiano-Reggiano cheeses. Transfer one-third of this cheese mixture to a separate bowl and set it aside for later use.
3. Make the Cream Mixture
Add the heavy cream, minced garlic, and chopped thyme to the large bowl of cheese. Season this mixture with kosher salt and black pepper.
4. Toss the Potatoes
Peel the russet potatoes and slice them into 1/8-inch thick rounds. Use your hands to toss the potato slices in the cream mixture, ensuring each slice is coated and the slices are separated.
5. Prepare the Casserole Dish
Butter a 2-quart casserole dish generously with the unsalted butter.
6. Arrange the Potatoes
Stack and arrange the coated potato slices vertically in the dish, making sure they are tightly packed for even cooking. Pour the remaining cream and cheese mixture over the potatoes until it reaches halfway up the sides of the casserole dish.
7. Bake Covered
Cover the dish with foil and bake in the preheated oven for 30 minutes.
8. Bake Uncovered
After 30 minutes, remove the foil and continue baking for another 30 minutes, until the top is a pale golden brown.
9. Add Remaining Cheese
Sprinkle the remaining cheese mixture on top and return the dish to the oven for a final bake of 30 minutes, or until the top is deep golden brown and crisp.
10. Let Rest and Serve
Once baked to perfection, remove the gratin from the oven and let it rest for a few minutes before serving. This allows the flavors to meld and makes it easier to serve.
Add cooked, chopped bacon or pancetta between the layers.
Introduce a few drops of truffle oil or finely shaved truffles into the layers.
Add jalapeños, corn, cheddar, and pepper jack cheese, topped with cilantro.
Infuse the cream with minced garlic, thyme, and rosemary.
Swap out Gruyère and Parmesan for blue cheese and sprinkle crushed walnuts between the layers.
Use high-quality Gruyère and Parmesan, freshly grated for the best melt and flavor.
Let the gratin sit for about 10 minutes post-baking for easier cutting and settled layers.
Yukon Golds are an excellent choice for their buttery texture and flavor.
Bake covered with foil, then remove to let the cheese become golden and bubbly.
Gently heat your cream with garlic, thyme, or bay leaf for a subtle flavor enhancement.
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