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)

Herbed Gratin Dauphinois with Gruyere - Image 1

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
Course: Side
Complexity: Medium

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Ingredients

2 1/2lb 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)
1/4 tsp nutmeg(freshly grated)
1 tsp salt
1/2 tsp black pepper(freshly ground)
1 tbsp butter(for greasing)

Instructions

Preparation

Preheat 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.
In 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.
Add 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

Carefully 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.
Sprinkle half of the grated Gruyère cheese over the first layer of potatoes and cream.
Arrange the remaining potato slices on top, then pour the rest of the cream mixture over them, ensuring potatoes are mostly submerged.
Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
Remove 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

Once 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

Servings: 6
Serving size (imperial): 8.8 oz

Nutrient	Per serving	Per 100 g	Total (6 servings)
Calories	550.5 kcal	220.2 kcal	3,303 kcal
Protein	12 g	4.8 g	72 g
Fat	45.5 g	18.2 g	273 g
Carbs	25.5 g	10.2 g	153 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.

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Ingredients

2 1/2lb 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)
1/4 tsp nutmeg(freshly grated)
1 tsp salt
1/2 tsp black pepper(freshly ground)
1 tbsp butter(for greasing)

Instructions

Preparation

Preheat 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.
In 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.
Add 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

Carefully 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.
Sprinkle half of the grated Gruyère cheese over the first layer of potatoes and cream.
Arrange the remaining potato slices on top, then pour the rest of the cream mixture over them, ensuring potatoes are mostly submerged.
Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
Remove 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

Once 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.

Nutrient

Per serving

Per 100 g

Total (6 servings)

Calories

550.5 kcal

220.2 kcal

3,303 kcal

Protein

12 g

4.8 g

72 g

Fat

45.5 g

18.2 g

273 g

Carbs

25.5 g

10.2 g

153 g