Crispy Potatoes Au Gratin with Gruyere
Most potatoes au gratin recipes give you a crispy top and soft, creamy layers underneath. This one flips that by stacking thin slices of russet potato on their sides instead of layering them flat, so nearly every bite has that golden, crispy edge. Gruyere and parmesan melt right into the cream sauce with garlic and thyme, and the whole thing comes together in about 20 minutes of hands-on prep.
Equipment
Ingredients
- 4 ounces Gruyere cheese (grated (1 cup))
- 2 ounces Parmesan cheese (grated (½ cup))
- 2 cups heavy cream
- 2 cloves garlic (minced)
- 1 tablespoons fresh thyme (chopped)
- 4 lbs russet potatoes (about 8 potatoes)
Instructions
- Preheat the oven to 400º. Butter a 2 quart baking dish.
- Combine cheeses and add ⅓ of the cheese mixture to a large bowl.
- Add cream, garlic and thyme to the bowl and combine.
- Peel and then slice potatoes into ⅛ inch slices with a mandolin, food processor or knife. Add to the bowl and with your hands, combine so that each slice is coated with the cream mixture.
- Grab a stack and place them vertically in the baking dish, working around the outside first and then going into the center. They should be very tightly packed. Pour any extra cream mixture over the top.
- Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking until golden brown, about 30 more minutes. Remove and sprinkle reserved cheese on top and bake until brown and crispy, about 30 more minutes. Total cooking time is 1 ½ hours. Let cool slightly before serving.
Video
Barbara's Notes + Tips
- Store covered in the fridge for 3 to 5 days. It will freeze, but the potatoes can turn a little grainy once thawed and reheated, so fridge storage is the better bet if you have leftovers.
- Slide a sheet pan onto the rack below the baking dish in case the cream mixture bubbles over while baking.
- You can assemble this a few hours ahead and refrigerate it, then let it come to room temperature before baking.
- It's done when the top is deep golden brown and a knife slides through the potatoes with no resistance.
Nutrition
Calories: 473kcal | Carbohydrates: 43g | Protein: 13g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 102mg | Sodium: 195mg | Potassium: 1014mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1106IU | Vitamin C: 15mg | Calcium: 300mg | Iron: 2mg
