Description
This indulgent rich potato gratin is a classic comfort food perfect for cozy family dinners. Layers of tender starchy potatoes are baked in a creamy, cheesy sauce infused with fresh thyme, garlic, and nutmeg, topped with a golden, crispy cheese crust. It’s a comforting side dish that pairs beautifully with roasted meats or vegetarian mains.
Ingredients
Scale
Potatoes
- 4 cups Starchy Potatoes (Russets or Yukon Golds), thinly sliced
Sauce
- 4 tablespoons Unsalted Butter
- 1 cup Onion, minced
- 2 cloves Garlic, grated
- 1 tablespoon Fresh Thyme (chopped) or 1 teaspoon dried thyme
- 4 tablespoons All-Purpose Flour (or cornstarch for gluten-free option)
- 3 cups Whole Milk (or almond/soy milk as alternatives)
- ¼ teaspoon Ground Nutmeg
- Salt & Pepper to taste
Cheese
- 1.5 cups Gruyère Cheese, grated (can be substituted with Emmental or Swiss)
- ½ cup Extra Cheese (optional, for a crispy finish)
Instructions
- Prepare Potatoes: Peel (if desired) and thinly slice the starchy potatoes evenly to ensure uniform cooking. Set aside in cold water to prevent browning.
- Cook Aromatics: In a large skillet or saucepan, melt the unsalted butter over medium heat. Add the minced onion and grate the garlic cloves. Sauté until the onions are translucent and fragrant, about 5 minutes. Stir in the chopped fresh thyme or dried thyme during this process.
- Make the Roux and Sauce: Sprinkle the flour over the cooked onions and garlic, stirring constantly to make a roux. Cook for 2 minutes to remove the raw flour taste without browning. Gradually whisk in the whole milk until smooth. Continue cooking and stirring until the sauce thickens, approximately 5-7 minutes. Season with ground nutmeg, salt, and freshly ground black pepper to taste.
- Add Cheese to Sauce: Remove the sauce from heat and stir in 1.5 cups grated Gruyère cheese until melted and fully incorporated, creating a rich, creamy cheese sauce.
- Assemble the Gratin: Preheat the oven to 375°F (190°C). Drain the potato slices and layer half of them evenly in a greased baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce to form layers.
- Top and Bake: Sprinkle the optional extra ½ cup grated cheese evenly over the top for a golden, crispy finish. Cover the dish loosely with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake an additional 15 minutes or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Rest and Serve: Let the gratin rest for 10 minutes before serving to allow the sauce to set slightly, enhancing the creaminess. Serve warm as a hearty side dish perfect for family dinners.
Notes
- For a gluten-free version, use cornstarch instead of all-purpose flour to thicken the sauce.
- You can substitute Gruyère cheese with Emmental, Swiss, or a mild cheddar for different flavor profiles.
- Make sure to slice potatoes evenly and thinly to ensure even cooking.
- To reduce cooking time, parboil the potatoes for 5 minutes before layering.
- Use almond or soy milk to make the gratin dairy-free, but the texture may be less creamy.
- Leftovers can be refrigerated and gently reheated covered to prevent drying out.
