Name: Herbed Gratin Dauphinois with Gruyere
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 2.5 lb potatoes (Russet or Yukon Gold, peeled and thinly sliced (about 1/8 inch thick)); 2 cup heavy cream; 1 cup milk (whole milk recommended); 1 cup gruyère cheese (grated); 2 tbsp thyme (fresh, chopped); 1 tbsp rosemary (fresh, chopped); 2 pcs garlic clove (peeled and halved); 0.25 tsp nutmeg (freshly grated); 1 tsp salt; 0.5 tsp black pepper (freshly ground); 1 tbsp butter (for greasing)

A rich, golden-brown potato gratin dish, bubbling with melted Gruyere cheese and topped with fresh green herbs, sits ready to be served.

Prep: 30 min • Cook: 65 min. This elevated version of Gratin Dauphinois incorporates fresh thyme and rosemary for an aromatic depth, and a touch of Gruyère cheese for a golden, savory crust. A delicious twist on the classic, perfect for a comforting side dish or a light main course, offering rich, creamy textures and fragrant herbal notes that beautifully complement the subtle nuttiness of the Gruyère.

Preparation time: 30 min
Cooking time: 1 hr 5 min
Total time: 1 hr 35 min
Servings: 6

Instructions

Preparation

1Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter and rub the cut garlic cloves all over the bottom and sides.
2In a large pot, combine the heavy cream, milk, chopped thyme, chopped rosemary, nutmeg, salt, and black pepper. Bring to a gentle simmer over medium heat, then remove from heat.
3Add the thinly sliced potatoes to the warm cream mixture and stir gently to ensure all slices are coated. Let stand for 5 minutes, stirring occasionally, to start softening the potatoes slightly.

Assembly and Baking

1Carefully layer half of the potato slices evenly in the prepared baking dish. Pour half of the cream mixture over the potatoes, making sure it distributes well.
2Sprinkle half of the grated Gruyère cheese over the first layer of potatoes and cream.
3Arrange the remaining potato slices on top, then pour the rest of the cream mixture over them, ensuring potatoes are mostly submerged.
4Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
5Remove the foil, sprinkle the remaining Gruyère cheese over the top, and continue to bake uncovered for another 20-25 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a knife.

Resting

1Once baked, remove the gratin from the oven and let it rest for at least 10-15 minutes before serving. This allows the sauce to set and makes for easier, cleaner serving.

Instructions

Preparation

1Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter and rub the cut garlic cloves all over the bottom and sides.
2In a large pot, combine the heavy cream, milk, chopped thyme, chopped rosemary, nutmeg, salt, and black pepper. Bring to a gentle simmer over medium heat, then remove from heat.
3Add the thinly sliced potatoes to the warm cream mixture and stir gently to ensure all slices are coated. Let stand for 5 minutes, stirring occasionally, to start softening the potatoes slightly.

Assembly and Baking

1Carefully layer half of the potato slices evenly in the prepared baking dish. Pour half of the cream mixture over the potatoes, making sure it distributes well.
2Sprinkle half of the grated Gruyère cheese over the first layer of potatoes and cream.
3Arrange the remaining potato slices on top, then pour the rest of the cream mixture over them, ensuring potatoes are mostly submerged.
4Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
5Remove the foil, sprinkle the remaining Gruyère cheese over the top, and continue to bake uncovered for another 20-25 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a knife.

Resting

1Once baked, remove the gratin from the oven and let it rest for at least 10-15 minutes before serving. This allows the sauce to set and makes for easier, cleaner serving.

Nutrition Information

Calories: 551 kcal
Protein: 12 g
Fat: 46 g
Carbs: 26 g

Nutrient	Per serving
Calories	551 kcal
Protein	12 g
Fat	46 g
Carbs	26 g

Tips

Slice potatoes uniformly thin; a mandoline is ideal for even cooking and a beautiful presentation.
If the top browns too quickly, cover loosely with foil for the remaining uncovered baking time.
Serve this gratin as a rich side dish with roasted meats or poultry, or as a hearty vegetarian main.