Thyme Au Gratin Potatoes
Indulge in the ultimate comfort food with these Thyme Au Gratin Potatoes, a rich and creamy casserole that’s perfect for holidays, special occasions, or cozy dinners at home. Featuring thinly sliced russet potatoes layered with a luscious blend of heavy cream, garlic, and fresh thyme, this dish is elevated by the nutty, melty goodness of Gruyere cheese and a golden Parmesan crust. Baked to perfection, the potatoes emerge tender and infused with aromatic herbs, while the cheesy topping provides an irresistible crisp. Easy to assemble with just 20 minutes of prep and ideal for serving a crowd, this decadent side dish pairs beautifully with roasted meats or a leafy salad. Garnish with sprigs of fresh thyme for an elegant finishing touch.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 2 cups Heavy cream
- 2 teaspoons Fresh thyme
- 1.5 cups Gruyere cheese
- 0.5 cups Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33-cm) baking dish with butter or a nonstick spray.
Peel the potatoes and slice them into thin rounds, approximately 1/8-inch thick. A mandoline slicer works well for even slices.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Pour the heavy cream into the saucepan and add fresh thyme, salt, and pepper. Stir and heat gently for 2-3 minutes but do not let the mixture boil.
Spread one-third of the sliced potatoes evenly across the bottom of the prepared baking dish. Pour over one-third of the cream mixture, ensuring all potatoes are coated.
Sprinkle one-third of the Gruyere cheese over the layer. Repeat the layering process with the remaining potatoes, cream mixture, and cheese, finishing with a layer of cheese on top.
Sprinkle Parmesan cheese evenly over the top layer for additional richness. Cover the dish tightly with aluminum foil.
Bake the potatoes, covered, in the preheated oven for 50 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Let the dish rest for 10 minutes before serving to allow the flavors to meld and the sauce to thicken. Garnish with a few sprigs of fresh thyme, if desired.
Nutrition Facts
Calories |
3252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.8 g | 311% | |
| Saturated Fat | 144.6 g | 723% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3234 mg | 141% | |
| Total Carbohydrate | 155.3 g | 56% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 8.1 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2002 mg | 154% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3924 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
