The Ingredients
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1 kg (2.2 lbs) Yukon Gold or Sebago potatoes (these hold their shape best)
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2 cups Heavy cream (double cream)
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3 cloves Garlic, smashed and minced
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1 tbsp Fresh thyme leaves (or 1 tsp dried)
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1.5 cups Gruyère or Sharp Cheddar cheese, shredded
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1/2 cup Parmesan cheese, finely grated
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Salt & cracked black pepper to taste
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2 tbsp Unsalted butter (for the dish)
The Instructions
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Prep the Spuds: Preheat your oven to 180°C (350°F). Peel the potatoes (or leave the skin on for that truly “rustic” look) and slice them into thin rounds, about 3mm (1/8 inch) thick.
Tip: If you have a mandoline, use it! Consistency is key for even cooking.
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Infuse the Cream: In a small saucepan, simmer the heavy cream, minced garlic, and thyme over low heat for 5 minutes. Do not let it boil over; you just want to infuse the flavors. Season the cream generously with salt and pepper.
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Layering: Butter a baking dish. Arrange a third of the potato slices in an overlapping pattern. Sprinkle with a third of the cheese and pour over a third of the cream mixture. Repeat for three layers.
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The First Bake: Cover the dish tightly with foil. Bake for 45 minutes. This steams the potatoes until they are fork-tender.
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The Golden Finish: Remove the foil. Top with the remaining Parmesan and a little extra black pepper. Increase oven heat to 200°C (400°F) and bake for another 15–20 minutes until the top is bubbly and deep golden brown.
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The Rest: Let the bake sit for at least 10 minutes before serving. This allows the sauce to thicken so it doesn’t run all over your plate.
Customizing the “Rustic” Vibe
| Addition | Effect |
| Leeks | Sauté 1 sliced leek in butter and layer it between the potatoes for a sweet, onion-like depth. |
| Nutmeg | Add a tiny pinch to the cream; it’s the secret French ingredient for potato gratin. |
| Root Veggie Mix | Swap 1/3 of the potatoes for parsnips or sweet potatoes for a colorful twist. |