French Au gratin potatoes
A creamy and cheesy layered potato dish with garlic, thyme, and gruyere cheese
Servings: 6
Calories: 387kcal
Equipment
- mandolin
- baking dish
- vegetable peeler
Ingredients
- 4 medium russet potatoes
- 1 cups heavy cream
- 1 ½ cups gruyere cheese
- 2 cloves garlic
- 2 teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 350F and prepare the baking dish by smearing a thin layer of butter on all the sides.
- Make the cream mixture- in a small saucepan over medium heat melt the butter and add the fresh garlic. After it softens for 1-2 minutes, add the thyme and heavy cream.
- Grate the cheese and assemble the herbs.
- Prepare the potatoes by washing, peeling and thinly slicing the potatoes on a mandolin to ⅛".
- Layer the potatoes in your baking dish. Pour a thin layer of the cream mixture in the bottom of the dish and swirl it to coat. Add an even layer of sliced potatoes, season with salt and pepper, sprinkle with grated cheese and pour some of the cream mixture over top.
- Repeat this for another 2 layers, but don't add cheese to the top just yet.
- Cover the casserole dish with aluminum foil and bake for 30 minutes.
- Remove the foil and add the remaining cheese to the top of the potatoes
- Bake for an additional 15 minutes until the Swiss cheese is golden brown and the dish is bubbly.
Nutrition
Calories: 387kcal | Carbohydrates: 27g | Protein: 14g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 81mg | Sodium: 641mg | Potassium: 663mg | Fiber: 2g | Sugar: 2g | Vitamin A: 930IU | Vitamin C: 9mg | Calcium: 382mg | Iron: 1mg