Creamy Potato Gratin

This luxurious Creamy Potato Gratin layers thinly sliced potatoes with infused cream, thyme, nutmeg, and Gruyère for a deeply comforting and elegant side dish. Perfect for holidays, gatherings, or cozy dinners, it delivers rich flavor and a silky texture without complicated steps.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 6 servings

Course: Side Dish

Cuisine: American, French

Ingredients Method Notes

Ingredients

For the Cream Infusion

2 cloves garlic, halved or lightly crushed
Kosher salt to taste
2 tbsp unsalted butter, softened and divided
2 cups heavy cream
4–5 sprigs fresh thyme
2 tbsp + 1 tsp fresh thyme leaves

For the Potato Layers

1.5 lb Yukon Gold potatoes rinsed; skins on or peeled
Freshly ground black pepper to taste
1 pinch freshly grated nutmeg
1/3 cup shredded Gruyère cheese

Method

Preheat the oven to 375°F (190°C) and grease a baking dish with 1 tablespoon of softened butter.
In a medium saucepan, warm the heavy cream with garlic, thyme sprigs, a pinch of salt, and black pepper over medium-low heat for 5–7 minutes without boiling. Remove from heat and let steep.
Thinly slice the potatoes into 1/8-inch slices using a knife or mandoline.
Layer the potato slices in the baking dish, seasoning each layer with salt, pepper, nutmeg, and thyme leaves. Repeat until all potatoes are used.
Strain the infused cream and pour evenly over the potatoes. Dot with the remaining tablespoon of butter and sprinkle the Gruyère over the top.
Cover loosely with foil and bake for 35–40 minutes. Uncover and bake an additional 20–25 minutes until golden and tender. Let rest 10 minutes before serving.

Notes

Use a mandoline for the most consistent texture. Let the gratin rest before serving to allow the sauce to thicken. For a stronger cheese flavor, add a tablespoon of Parmesan. For a lighter result, replace up to 25% of the cream with whole milk.