Festive Potato Gratin with Thyme and Gruyère
A creamy potato gratin with thyme, garlic and savoury cheese that can be prepared a day ahead, freeing up oven space and time for the rest of the festive menu.
By yumbelo · 6 servings · 110 minutes
Ingredients
- 1500 g floury potatoes
- 500 ml cream
- 250 ml milk
- 2 pc garlic cloves
- 1 pinch nutmeg, grated
- 1 bunch thyme
- 25 g butter, for the dish
- 150 g Gruyère, grated
- salt
- black pepper, freshly ground
Method
- Preheat the oven to 180 °C, top and bottom heat, and grease a baking dish thoroughly with the butter.
- Peel the potatoes and slice them into rounds about 3 mm thick, using a mandoline or knife.
- Bring the cream, milk, the peeled and lightly crushed garlic cloves, the thyme sprigs, nutmeg, salt and pepper to a boil in a saucepan and let steep over low heat for 5 minutes. Then remove the thyme and garlic.
- Layer the potato slices in the dish like overlapping roof tiles, lightly season with salt and pepper. Pour the cream mixture over them until the potatoes are just covered.
- Spread the grated Gruyère evenly over the gratin and bake the dish on the middle rack for about 60 to 70 minutes, until the potatoes are tender and the top is golden brown. Insert a knife into the centre to check doneness.
- Let the gratin rest for 10 minutes after baking so that it is easier to portion.