This classic French dish features thinly sliced potatoes baked in a creamy, cheesy sauce. It’s a simple yet decadent side dish perfect for any occasion.
Ingredients
- 1.5 kg (3 lbs) starchy potatoes (Russet, Sebago, or Maris Piper)
- 5 cloves garlic, minced
- 3 tablespoons unsalted butter, melted
- 1.5 cups full-fat cream
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Pinch of freshly grated nutmeg
- 2 ½ cups grated Gruyere cheese (or a combination of Gruyere and Comté)
- 2 teaspoons fresh thyme leaves (optional)
Instructions
- Preheat the oven to 190°C (375°F). Grease a baking dish with some of the melted butter.
- Thinly slice the potatoes. You can use a mandoline for even slices or a sharp knife.
- In a large bowl, combine the sliced potatoes, minced garlic, melted butter, cream, salt, pepper, and nutmeg. Toss gently to coat the potatoes evenly.
- Layer the potato mixture in the prepared baking dish. Sprinkle each layer with grated cheese and, if using, fresh thyme leaves.
- Bake for 1-1.5 hours, or until the potatoes are tender and the top is golden brown and bubbly. A knife should easily pierce through the potatoes.
- Let cool slightly before serving. Enjoy!
Tips:
- For richer flavor, use a combination of heavy cream and whole milk instead of just cream.
- You can blanch the potatoes in boiling water for a few minutes before layering them in the dish. This will help them cook more evenly.
- Leftovers can be reheated in the oven, but the texture may not be quite as creamy.
