Description
Creamy layered potato gratin with gruyere, garlic and thyme.
Ingredients
Scale
- 1 1/2 cups cream, full fat
- 2 garlic cloves, minced
- 30 g / 2 tbsp unsalted butter, melted
- 1.25 kg / 2.5 lb starchy potatoes (Russet, Sebago, Maris Piper)
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups gruyere cheese, freshly grated
- 2 tsp thyme leaves, fresh (optional – but highly recommended)
Instructions
- Make the cream mixture: place butter, cream and garlic in a jug and mix until combined.
- Preheat oven to 180?C / 350?F (fan or standard).
- Peel the potatoes and slice them 1/8 inch / 3 mm thick (or use a slicer).
- Layer 1: Spread one-third of the potatoes in a baking dish, pour over one-third of the cream mixture, scatter one-third of the salt, pepper and thyme, then sprinkle with 3/4 cup cheese.
- Repeat for the second and third layers, but do not finish with cheese on the top layer (you will add it later).
- Cover with a lid or foil and bake for 1 hour 15 minutes (check with a knife; it may take up to 1 1/2 hours) until the potatoes in the middle are soft.
- Remove foil, top with the remaining cheese and bake a further 10 to 15 minutes until golden and bubbly; stand 5 minutes before serving.
- Prep Time: 20 mins
- Cook Time: 1 hr 30 mins