Potato Gratin Dauphinoise with Thyme and Gruyère

Steps

1. Step 1

   Heat the oven to 375°F. Rub the inside of a 9x13-inch baking dish generously with the softened butter.

   5 min · 375°F

   • 1 tbsp unsalted butter
2. Step 2

   Slice the peeled potatoes into thin rounds, about 1/8 inch thick (a mandoline or the slicing blade of a food processor makes this fast). Do not rinse them: the starch helps thicken the cream.

   15 min

   • 3 lb russet potatoes
3. Step 3

   In a large pot, combine the cream, milk, garlic, thyme sprigs, salt, pepper and nutmeg. Add the potato slices and stir gently to separate them. Bring to a bare simmer over medium heat, then cook 8–10 minutes, stirring now and then with a rubber spatula so nothing sticks, until the cream has thickened and the potatoes are just barely tender at the edges but not falling apart. Fish out and discard the thyme sprigs.

   15 min

   • 2 cups heavy cream
   • 1 cup whole milk
   • 3 cloves garlic
   • 6 sprigs fresh thyme
   • 1 1/2 tsp fine salt
   • 1/2 tsp black pepper
   • 1/4 tsp ground nutmeg
4. Step 4

   Spoon half the potatoes into the buttered dish and spread them into an even layer, nudging the slices flat. Scatter over about half the Gruyère. Add the remaining potatoes and pour all the cream from the pot over the top, then press the surface level with the back of a spoon. Scatter on the rest of the Gruyère and the 1 tsp thyme leaves.

   10 min

   • 1 tsp fresh thyme
   • 8 oz Gruyère cheese
5. Step 5

   Set the dish on a baking sheet to catch drips and bake until the top is deep golden and the cream bubbles thickly at the edges, 45 minutes. If the top is browning too fast, lay a sheet of foil loosely over it.

   45 min, hands-off · 375°F

6. Step 6

   Let the gratin rest 10 minutes before serving so it sets enough to cut into squares.

   10 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026