Ingredients

1 pound gold potatoes (thinly sliced)

3 medium shallots (peeled and thinly sliced)

4 tablespoons unsalted butter (divided)

1 ¾ cups heavy cream

2 cloves garlic (minced)

½ teaspoon nutmeg

1 teaspoon kosher salt

4 tablespoons fresh thyme (divided)

8 ounces gruyere cheese (grated)

2 ounces parmesan cheese (grated)

Instructions

Step 1: Preheat the oven to 400°F.

Step 2: In a small saucepan, combine the heavy cream, garlic, nutmeg, and 3 tablespoons of butter. Warm over low heat until the butter melts and the mixture is fragrant.

Step 3: Using a mandolin, slice the potatoes into ⅛ inch thick rounds and immediately place them in a large bowl of cold water. Once all are sliced, rinse and pat them completely dry.

Step 4: Peel and thinly slice the shallots on the mandolin.

Step 5: Use 1 tablespoon of butter to lightly grease a 12-inch cast iron pan or a 9×13 baking dish.

Step 6: Arrange a single layer of potatoes on the bottom of the pan. Lightly season with salt and thyme, then add a thin layer of shallots and sprinkle with gruyere cheese. Repeat layering until all potatoes, shallots, and thyme are used, reserving a little gruyere for the top.

Step 7: Slowly pour the warm cream mixture over the potatoes. Gently press down to ensure all liquid is evenly distributed. Sprinkle with the remaining gruyere, parmesan cheese, and the last tablespoon of thyme.

Step 8: Cover the pan with foil and bake for 50 minutes. Remove the foil and bake for an additional 15–20 minutes, until the top is golden and bubbly.

Step 9: Garnish with more fresh thyme and serve warm.

Tips & Variations

For a nuttier flavor, use aged gruyere cheese or try adding a pinch of smoked paprika to the cream mixture.

If you don’t have a mandolin, use a sharp knife to slice potatoes as evenly as possible to ensure even cooking.

Try adding cooked bacon or caramelized onions between layers for extra richness.

FAQs

Can I use other types of potatoes?

Yes, Yukon gold or red potatoes work well because they hold their shape and have a creamy texture when cooked. Avoid starchy potatoes like russets as they can become too soft.

Do I need to soak the potatoes in water?

Soaking removes excess starch which helps prevent the gratin from becoming gluey and ensures tender, separated slices. It also helps achieve a creamier texture without clumps.