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Potatoes with a spoon

Potatoes Au Gratin

This rustic potato dish is made with thinly sliced potatoes layered with Gruyere cheese, butter, fresh thyme. Each layer is drenched with a mixture of cream, garlic seasonings and fresh thyme. This is the perfect side dish for any occasion.
5 from 6 votes
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Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 20 minutes
Total Time: 2 hours 10 minutes
Servings: 10 servings
Calories: 378kcal
Author: Pat Nyswonger

Ingredients

To toast the Bread Crumbs

  • 1 cup Panko bread crumbs

For the Cream Mixture:

  • 1-1/2 cups heavy cream
  • 2 garlic cloves grated

For the Potatoes;

  • 1-1/2 teaspoon table salt
  • 1/4 teaspoon freshly ground white or black pepper
  • 2-1/2 pounds Russet potatoes
  • 8 tablespoons 1 stick butter cut into small bits
  • 1 tablespoon fresh thyme leaves
  • 1-1/2 cups grated Gruyere cheese 6 oz. chunk
  • 1/2 cup grated Parmesan cheese 3 oz. chunk

Instructions

To toast the Bread Crumbs:

  • Preheat the oven to 400°F
  • Spread the breadcrumbs out evenly on a rimmed baking sheet and place on the middle rack of the oven.
  • Toast the bread crumbs to a light golden brown. Remove from the oven to the workspace, when cool transfer to a small dish and reserve.
  • Reduce the oven temperature to 350°F. Coat a 2-quart oven-proof casserole dish with non-stick oil spray.

For the Cream Mixture:

  • Combine the cream and garlic in a pitcher or canning jar and set aside.

For the Potatoes:

  • Measure the salt and pepper into a small dish and set aside.
  • Peel the potatoes, and slice them 1/8-inch thick, using a mandolin or thin-bladed knife.
  • Arrange 1/3 of the potato slices on the bottom of the casserole dish. Dot the potatoes with 1/3 of the butter bits. Sprinkle with 1/3 of the salt/pepper mix and a teaspoon of thyme leaves. Distribute 1/2 cup of cheese over the layer. Pour 1/2 cup of the cream mixture over the layer. Continue layering the potatoes, butter, salt/pepper, thyme, cheese, and the last of the cream mixture. You will have a total of 3 layers.
  • Rip off a sheet of foil large enough to cover the dish and coat one side with oil spray and cover the dish, oil side down. Transfer to the oven and bake for 1 hour and 15 minutes.
  • Remove the foil, insert a knife into the center of the casserole, if there is a resistance, re-cover with the foil and continue baking for an additional 10 minutes until the potatoes are tender.
  • When the potatoes test tender, transfer the dish to a workplace, and remove the foil. Combine the bread crumbs and Parmesan cheese and distribute them evenly over the top of the potatoes. Return to the oven and bake an additional 5-10 minutes until the cheese is bubbly and the crumbs are a deep golden brown.

Notes

  • Toast the bread crumbs just until they begin to color as they will continue to darken when mixed with the cheese and returned to the oven.
  • Half and Half can be substituted for the heavy cream to make a lighter version. Whole milk can be substituted but the dish will not have the wonderful richness it deserves.
  • We used Gruyere cheese. Cheeses like fontina, gouda, asiago and taleggio are all really awesome choices.

Nutrition

Serving: 1/2 Cup | Calories: 378kcal | Carbohydrates: 34g | Protein: 13g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 546mg | Fiber: 3g | Sugar: 3g