📝 About This Recipe
This classic French-inspired masterpiece elevates the humble potato into a luxurious symphony of cream, butter, and nutty Alpine cheese. Slices of buttery Yukon Golds are bathed in a garlic-infused cream sauce and baked until tender, resulting in a dish with a signature golden-brown crust and a silky, decadent interior. It is the ultimate comfort food, perfectly balancing the richness of dairy with the aromatic punch of fresh herbs and nutmeg.
🥗 Ingredients
The Potatoes
- 3 pounds Yukon Gold Potatoes (peeled and sliced into 1/8-inch thick rounds)
The Cream Sauce
- 2 cups Heavy Cream (full fat for best results)
- 1/2 cup Whole Milk
- 3 tablespoons Unsalted Butter (plus extra for greasing the dish)
- 3 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Thyme Leaves (finely chopped)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Cheese & Topping
- 2 cups Gruyère Cheese (shredded)
- 1/2 cup Parmesan Cheese (finely grated)
- 2 tablespoons Fresh Chives (minced for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Generously grease a 9x13 inch ceramic or glass baking dish with softened butter, ensuring you coat the corners well.
-
2
Peel the Yukon Gold potatoes and slice them into uniform 1/8-inch rounds. Using a mandoline slicer is highly recommended to ensure even cooking.
-
3
In a medium saucepan over medium-low heat, melt the 3 tablespoons of butter. Add the minced garlic and cook for 1 minute until fragrant but not browned.
-
4
Whisk in the heavy cream, whole milk, chopped thyme, nutmeg, salt, and black pepper. Bring the mixture to a very gentle simmer—do not let it boil vigorously.
-
5
Once simmering, remove the cream mixture from the heat. Taste a small drop; it should be slightly over-seasoned, as the potatoes will absorb much of the salt.
-
6
Begin layering the dish: Arrange one-third of the potato slices in the bottom of the prepared baking dish, overlapping them slightly like shingles.
-
7
Pour about one-third of the warm cream mixture over the first layer of potatoes, then sprinkle with 1/2 cup of the shredded Gruyère.
-
8
Repeat the process for the second layer: another third of the potatoes, another third of the cream, and another 1/2 cup of Gruyère.
-
9
Add the final layer of potatoes and pour the remaining cream mixture over the top. Press down gently with a spatula to ensure all potatoes are submerged.
-
10
Cover the dish tightly with aluminum foil. Place the dish on a rimmed baking sheet to catch any potential bubble-overs.
-
11
Bake in the center of the oven for 45 minutes. The potatoes should be nearly tender when pierced with a knife.
-
12
Remove the foil. Sprinkle the remaining 1 cup of Gruyère and the 1/2 cup of Parmesan evenly over the top.
-
13
Return the dish to the oven, uncovered, and bake for an additional 20-30 minutes until the top is bubbly and deeply golden brown.
-
14
Remove from the oven and let the dish rest for at least 15 minutes. This is crucial as it allows the sauce to thicken and set.
-
15
Garnish with fresh chives and serve warm directly from the dish.
💡 Chef's Tips
Use starchy or all-purpose potatoes like Yukon Gold for the best texture; waxy potatoes won't absorb the cream as well. Always grate your own cheese from a block; pre-shredded cheeses are coated in potato starch which can make the sauce grainy. If the top is browning too quickly before the potatoes are soft, tent it loosely with foil for the remainder of the bake. For a deeper flavor profile, try rubbing the inside of the baking dish with a halved raw garlic clove before buttering. Ensure the potato slices are uniform in thickness so they all reach peak tenderness at the same time.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a French Chardonnay or a Pinot Grigio to cut through the richness. Serve as a side to a Prime Rib roast or a herb-crusted Roasted Chicken. Accompany with a simple bitter green salad dressed in a sharp lemon vinaigrette to balance the dairy. This dish is spectacular when served alongside steamed green beans or roasted asparagus. For a holiday feast, serve it with a honey-glazed ham.