Imagine a dish so creamy, so decadent, that it transports you straight to the charming countryside of France with just one bite. Potatoes Gratin Pommes de Terre Gratinés is not just a side dish—it's a culinary masterpiece that transforms humble potatoes into a luxurious experience that will have your dinner guests begging for seconds. With layers of tender potato slices, rich heavy cream, and melted Gruyère cheese, this classic French recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large potatoes, thinly sliced
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons fresh thyme
Instructions
- Preheat the oven to 375°F (190°C). Butter a large ceramic or glass baking dish thoroughly to prevent sticking.
- Wash and peel the potatoes. Using a sharp mandoline or knife, slice the potatoes very thinly (approximately 1/8 inch thick) to ensure even cooking and a smooth texture.
- In a large mixing bowl, combine the heavy cream, minced garlic, fresh thyme leaves, salt, and black pepper. Whisk the mixture until well integrated and the seasonings are evenly distributed.
- Layer the potato slices in the prepared baking dish, slightly overlapping each slice. After each layer, pour a small amount of the cream mixture and sprinkle some grated Gruyère cheese.
- Continue layering potatoes, cream mixture, and cheese until all ingredients are used, ensuring the top layer is covered with cheese for a golden, crispy crust.
- Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 30 minutes to allow potatoes to become tender.
- Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and crispy, and the potatoes are completely cooked through.
- Remove from oven and let rest for 10 minutes before serving. This allows the gratin to set and makes serving easier.
- Garnish with additional fresh thyme leaves if desired, and serve hot as a luxurious side dish.
Tips
- Slice Consistently: Use a mandoline or sharp knife to ensure potato slices are uniformly thin (about 1/8 inch) for even cooking.
- Choose the Right Cheese: Authentic Gruyère is key for that classic French flavor, but you can substitute with Emmental if needed.
- Layer Carefully: Overlap potato slices slightly and distribute cream and cheese evenly for maximum flavor in every bite.
- Don't Rush the Baking: The two-stage baking (covered, then uncovered) ensures tender potatoes and a perfectly golden, crispy top.
- Let it Rest: Always allow the gratin to sit for 10 minutes after baking. This helps it set and makes serving much easier.
- Optional Flavor Boost: Experiment with adding caramelized onions or crispy bacon between layers for extra depth.
Nutrition Facts
Calories: 466kcal
Carbohydrates: 40g
Protein: 14g
Fat: 30g
Saturated Fat: 19g
Cholesterol: 105mg
