Why You’ll Love This Recipe

Rich and Creamy – A velvety, cheesy sauce coats every slice of potato for ultimate indulgence.
Easy to Make – Just layer, pour, and bake for a fuss-free yet impressive dish.
Perfect for Any Occasion – A great side for holiday meals, special occasions, or weeknight dinners.
Customizable – Add your favorite cheeses or extra seasonings to make it your own.
Great for Leftovers – Reheats beautifully and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Potatoes (Yukon Gold or Russet)
Heavy cream
Whole milk
Garlic
Fresh thyme
Butter
Gruyère cheese
Parmesan cheese
Salt
Black pepper
Nutmeg (optional)

Directions

Preheat the oven to 375°F (190°C) and grease a baking dish with butter.
Slice the potatoes thinly (about 1/8-inch thick) using a knife or mandoline for even cooking.
Infuse the cream by heating heavy cream, milk, minced garlic, fresh thyme, salt, black pepper, and nutmeg in a saucepan over low heat. Let it simmer for a few minutes, then remove from heat.
Layer the potatoes in the prepared baking dish, overlapping slightly.
Pour the cream mixture over the layers, ensuring all potatoes are coated.
Add cheese by sprinkling half the Gruyère and Parmesan cheese between layers and the rest on top.
Cover with foil and bake for 40 minutes. Then, remove the foil and bake for an additional 20 minutes until the top is golden brown and bubbly.
Let it rest for 10 minutes before serving to allow the sauce to thicken.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

Cheesy Twist – Swap Gruyère for sharp cheddar, mozzarella, or gouda for different flavors.
Garlic Lovers – Double the garlic for a bolder taste.
Bacon Addition – Sprinkle crispy bacon bits between layers for a smoky touch.
Herb Infusion – Add rosemary or sage along with thyme for a more complex aroma.
Vegan Option – Use plant-based milk, dairy-free cheese, and a cashew-based cream sauce.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in a 350°F (175°C) oven for 15 minutes or microwave in 30-second intervals until hot.

FAQs

What type of potatoes work best for gratin?

Yukon Gold or Russet potatoes are ideal because they become tender and creamy when baked.

Can I make potato gratin ahead of time?

Yes! Assemble the dish, cover it, and refrigerate for up to 24 hours before baking.

How do I prevent my gratin from being too runny?

Let it rest after baking to allow the sauce to thicken, and avoid excessive liquid in the cream mixture.

Can I make this without cheese?

Yes! The creamy sauce alone is delicious, but cheese adds extra richness.

Is it necessary to peel the potatoes?

Not necessarily—leaving the skin on adds texture and nutrients, but peeling provides a smoother consistency.

What can I serve with potato gratin?

It pairs well with roasted meats, grilled chicken, seafood, or a fresh green salad.

Can I use milk instead of heavy cream?

You can use a mix of milk and half-and-half, but heavy cream gives the best creamy texture.

How do I get a crispy top on my gratin?

Bake uncovered for the last 20 minutes and broil for 2-3 minutes if needed.

Can I use dried thyme instead of fresh?

Yes, but fresh thyme provides a more fragrant and subtle flavor. If using dried, reduce the amount by half.

Can I make this in a slow cooker?

Yes! Layer everything in the slow cooker and cook on low for 4-5 hours until tender.

Conclusion

Creamy Potato Gratin with Thyme is a luxurious yet simple dish that makes any meal feel special. Whether served at a holiday table or alongside a weeknight dinner, its rich flavors and comforting texture will have everyone coming back for more. Enjoy it fresh out of the oven or as delicious leftovers the next day!