📝 About This Recipe
This quintessential French comfort dish elevates the humble potato into a luxurious masterpiece of layered textures and rich, nutty flavors. Thinly sliced Russets are bathed in a garlic-infused cream sauce and blanketed with a sophisticated blend of Gruyère and Parmesan cheeses. The result is a bubbling, golden-brown casserole with a tender interior that serves as the ultimate soul-warming side for any festive gathering or cozy Sunday dinner.
🥗 Ingredients
The Potatoes
- 3 pounds Russet or Yukon Gold Potatoes (peeled and sliced into 1/8-inch thick rounds)
- 1 tablespoon Unsalted Butter (softened, for greasing the baking dish)
The Cream Sauce
- 2 cups Heavy Cream (high quality for best mouthfeel)
- 1/2 cup Whole Milk (adds lightness to the richness)
- 3 cloves Garlic (minced very finely)
- 1 tablespoon Fresh Thyme (leaves removed from stems and chopped)
- 1.5 teaspoons Kosher Salt (plus more for layering)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Ground Nutmeg (the secret ingredient for authentic flavor)
The Cheese Blend & Topping
- 2 cups Gruyère Cheese (freshly shredded)
- 1/2 cup Parmesan Cheese (freshly grated)
- 1 small Shallot (finely minced)
- 1 tablespoon Fresh Parsley (chopped, for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Generously grease a 9x13 inch ceramic baking dish or a deep 2-quart casserole dish with the softened tablespoon of butter.
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2
Peel the potatoes and slice them into uniform 1/8-inch rounds. Using a mandoline slicer is highly recommended to ensure even cooking throughout the dish.
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3
In a medium saucepan over medium heat, combine the heavy cream, milk, minced garlic, chopped thyme, salt, pepper, and nutmeg. Bring to a gentle simmer, but do not let it reach a rolling boil.
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4
Once simmering, remove the cream mixture from the heat and let it steep for 5 minutes. This allows the garlic and thyme to infuse the liquid deeply.
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5
Mix the shredded Gruyère and Parmesan together in a small bowl. Reserve about 1/2 cup of this mixture for the final topping.
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6
Begin assembly by arranging a single layer of overlapping potato slices on the bottom of the prepared dish. Sprinkle lightly with a pinch of salt and a handful of the cheese blend.
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7
Repeat the layers of potatoes and cheese until all potatoes are used, ending with a layer of potatoes. Aim for about 3-4 layers in total.
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8
Slowly pour the warm, infused cream mixture over the potatoes. Use a spatula to gently press down on the potatoes to ensure the cream seeps into every crevice.
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9
Cover the dish tightly with aluminum foil. Bake for 45 minutes. This steaming process ensures the potatoes become buttery soft without the cheese burning.
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10
Remove the foil. Sprinkle the reserved 1/2 cup of cheese and the minced shallots evenly over the top.
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11
Bake uncovered for an additional 25-30 minutes, or until the top is a deep golden brown and the cream is bubbling and thickened.
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12
Test for doneness by inserting a paring knife into the center; it should slide through the potatoes with zero resistance.
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13
Crucial Step: Remove from the oven and let the dish rest for 10-15 minutes before serving. This allows the sauce to set so it isn't runny when scooped.
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14
Garnish with fresh parsley and serve warm directly from the dish.
💡 Chef's Tips
For the best texture, use a mandoline to get paper-thin, consistent slices. Avoid rinsing the potatoes after slicing; the natural starch helps thicken the cream sauce into a velvet glaze. Always grate your own cheese from a block; pre-shredded cheeses are coated in potato starch which prevents a smooth melt. If the top is browning too quickly during the uncovered phase, tent it loosely with foil again. To make it ahead, bake with foil on, refrigerate, then add cheese and do the final uncovered bake the next day.
🍽️ Serving Suggestions
Pairs beautifully with a crisp, dry white wine like a French Chardonnay or Sauvignon Blanc. Serve alongside a roasted beef tenderloin or a honey-glazed ham for a classic holiday meal. Balance the richness with a bright, acidic side salad featuring arugula and a lemon vinaigrette. Excellent as a base for a brunch spread next to soft-scrambled eggs and thick-cut bacon.