Potato Gratin
A classic, creamy side dish made with layers of thinly sliced potatoes, rich cheese sauce, and a hint of thyme—perfect for holidays or comfort meals.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French-inspired, American
- Diet: Vegetarian
Ingredients
3 tablespoons butter
1 small onion, finely diced
1 clove garlic, minced or grated
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
3 tablespoons flour (use gluten-free flour if needed)
1½ cups milk (or substitute with heavy cream)
1½ cups Gruyère cheese, shredded
1 pinch nutmeg (optional)
Salt and pepper, to taste
4 pounds potatoes, thinly sliced (Russet or Yukon Gold preferred)
Instructions
Prepare Sauce Base: Melt butter in a saucepan over medium heat. Add diced onion and cook until tender (3–5 minutes).
Add garlic and thyme; cook until fragrant (about 1 minute).
Sprinkle in flour, stir well, and cook until lightly golden (about 1 minute).
Gradually add milk, stirring constantly until the sauce thickens (1–2 minutes).
Reduce heat, stir in ½ cup Gruyère until melted. Season with nutmeg (if using), salt, and pepper.
Assemble Casserole: Spread a small amount of sauce on the bottom of a baking dish.
For vertical layering: Dip each potato slice into sauce and stand them upright in the pan.
For horizontal layering: Alternate layers of potato slices and sauce.
Pour remaining sauce over potatoes and sprinkle the top with remaining Gruyère.
Bake: Place in a preheated 350°F (180°C) oven for 45–60 minutes, or until the potatoes are tender and the top is golden.
Let cool slightly before serving.
Notes
Use heavy cream instead of milk and flour for extra richness.
Substitute Gruyère with Swiss, Havarti, mozzarella, cheddar, or your favorite melty cheese.
Add Parmesan, Asiago, or Pecorino Romano for more depth.
Crispy bacon bits make a great add-in for extra flavor.
Find it online: http://elladishes.com/potato-gratin/
