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Creamy Potato Gratin Dauphinoise Recipe Easy Garlic Thyme Side Dish

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A classic French side dish featuring thinly sliced potatoes baked in a rich cream infused with garlic and fresh thyme, topped with melted Gruyère cheese for a golden crust. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 2 pounds (900g) Yukon Gold or Charlotte potatoes, peeled and thinly sliced (about 1/8 inch or 3 mm thick)
  • 2 cups (480 ml) heavy cream
  • 3 cloves garlic, minced
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • A pinch of freshly grated nutmeg (optional)
  • 1 cup (100g) shredded Gruyère or Swiss cheese

Instructions

  1. Preheat your oven to 350°F (175°C). Butter your baking dish lightly to prevent sticking and help the top brown nicely.
  2. Peel and slice the Yukon Gold potatoes into thin, even slices (about 1/8 inch or 3 mm thick).
  3. In a large bowl, combine heavy cream, minced garlic, fresh thyme leaves, salt, pepper, and a pinch of grated nutmeg. Stir well to infuse the flavors.
  4. Arrange half of the sliced potatoes in a single layer in the baking dish, slightly overlapping. Pour half of the cream mixture over them, ensuring even coverage.
  5. Place the remaining potatoes over the first layer, again slightly overlapping. Pour the rest of the cream mixture on top, gently pressing the potatoes so they soak up the cream.
  6. Scatter small pieces of softened butter over the top layer.
  7. Cover the baking dish tightly with foil and bake for 45 minutes.
  8. Remove the foil and sprinkle shredded Gruyère cheese evenly on top. Return to oven uncovered and bake for an additional 20 minutes or until the top is golden and bubbly.
  9. Insert a knife or skewer into the center to test for doneness; it should slide in easily without resistance and the cream should be bubbling around the edges.
  10. Let the gratin sit for 10-15 minutes after baking before serving.

Notes

Use room-temperature cream to prevent curdling. Slice potatoes evenly for consistent cooking. Cover with foil during initial baking to trap moisture. Let the gratin rest before slicing for cleaner cuts. Tent with foil if top browns too fast. For a dairy-free version, substitute heavy cream with coconut cream and use vegan butter and cheese alternatives.

Nutrition

Keywords: potato gratin, dauphinoise, creamy potato dish, garlic thyme side dish, French recipe, comfort food, holiday side, easy potato gratin

Find it online: https://flurpchef.com/creamy-potato-gratin-dauphinoise-recipe-easy-garlic-thyme-side-dish/