Golden layers of thinly sliced Yukon gold potatoes, richly baked with infused cream, garlic, herbs, and Gruyère cheese come together to create this irresistible crispy herb potato gratin cake. This dish is a showstopper—perfect as a centerpiece side for elegant dinners or a comforting accompaniment for casual family meals.
Why You’ll Love This Recipe
This recipe combines the rustic comfort of creamy potatoes with a crisp, golden crust and aromatic herbs that elevate it beyond an ordinary gratin. Whether served at a holiday gathering or a cozy evening at home, its layered presentation and balanced flavors will impress guests and delight taste buds. The simplicity of the ingredients makes it accessible, while the technique offers gourmet results.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Yukon gold potatoes, peeled and thinly sliced
- Heavy cream
- Unsalted butter, melted
- Garlic, minced
- Sea salt
- Black pepper
- Fresh thyme leaves
- Dried rosemary
- Gruyère cheese, grated
- Olive oil spray
- Extra thyme sprigs (for garnish)
Directions
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch springform pan or cake pan with olive oil spray and line the bottom with parchment paper.
- In a small saucepan, combine the cream, melted butter, minced garlic, salt, pepper, thyme, and rosemary. Warm over low heat for 3–4 minutes to infuse flavors.
- Arrange a layer of potato slices in the bottom of the prepared pan, slightly overlapping. Spoon a few tablespoons of the cream mixture over the top, followed by a sprinkle of Gruyère cheese.
- Continue layering potatoes, cream mixture, and cheese until all ingredients are used, finishing with a top layer of potatoes and pouring the remaining cream mixture on top.
- Cover the pan tightly with foil and bake for 45 minutes.
- Remove the foil and bake for another 30–40 minutes until the top is golden and crisp.
- Allow the gratin cake to rest for 15 minutes before slicing. Garnish with fresh thyme sprigs before serving.
Servings and timing
Servings: 6 to 8
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Rest Time: 15 minutes
Total Time: 1 hour 50 minutes
Variations
- Cheese Swap: Substitute Gruyère with sharp cheddar, Comté, or fontina for different flavor profiles.
- Herb Additions: Fresh rosemary, sage, or parsley can replace or complement thyme.
- Vegan Version: Use plant-based cream and butter alternatives, and skip the cheese or use vegan cheese.
- Spiced Version: Add a pinch of nutmeg or smoked paprika to the cream mixture for a warm, earthy twist.
- Individual Portions: Bake in muffin tins for mini gratin cakes, ideal for serving at parties.
storage/reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, place slices in a 350°F (175°C) oven for 10–15 minutes until warmed through. Avoid microwaving if you want to retain the crispy top—use the oven or an air fryer for best texture.
FAQs
How do I ensure the potato layers stay intact when slicing?
Letting the gratin rest for 15 minutes after baking helps it set and makes cleaner slices possible.
Can I use other types of potatoes?
Yes, russet potatoes work well, but Yukon golds offer a better texture and flavor for this dish.
Is it necessary to peel the potatoes?
Peeling is recommended for a smooth texture, but unpeeled potatoes can add a rustic feel.
Can I make this dish ahead of time?
Yes, assemble the dish a day in advance and refrigerate. Bake it fresh when needed or reheat after baking.
What if I don’t have a springform pan?
A standard 9-inch cake pan or deep pie dish works well. Just ensure it’s well-greased and lined with parchment.
Can I freeze the potato gratin cake?
Yes, freeze tightly wrapped for up to one month. Reheat in the oven without thawing.
What pairs well with this dish?
It pairs beautifully with roasted meats, green salads, or sautéed greens.
How thin should the potato slices be?
Aim for about 1/8 inch thick slices for even cooking and texture.
Can I use dried herbs instead of fresh?
Yes, but reduce the quantity as dried herbs are more potent.
Will this recipe work without cheese?
Yes, the dish will still be creamy and flavorful, though cheese adds richness and depth.
Conclusion
Crispy herb potato gratin cake is an elevated yet comforting dish that transforms simple ingredients into a beautifully layered, flavorful masterpiece. Whether gracing your holiday table or accompanying a weeknight roast, it’s a recipe you’ll want to return to time and again for its reliability, elegance, and crowd-pleasing nature.
Print
Crispy Herb Potato Gratin Cake
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Golden layers of thinly sliced potatoes, richly baked with cream, garlic, and herbs, forming a savory, crispy-edged gratin cake perfect for any elegant dinner or cozy family meal.
Ingredients
- 2 1/2 pounds Yukon gold potatoes, peeled and thinly sliced (1/8-inch)
- 1 1/2 cups heavy cream
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon dried rosemary
- 1/2 cup grated Gruyère cheese
- Olive oil spray (for pan)
- Extra thyme sprigs for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch springform pan or cake pan with olive oil spray and line the bottom with parchment paper.
- In a small saucepan, combine cream, melted butter, minced garlic, salt, pepper, thyme, and rosemary. Warm over low heat for 3-4 minutes to infuse flavors.
- Arrange a layer of potato slices in the bottom of the pan, slightly overlapping.
- Spoon a few tablespoons of the cream mixture over the top, then sprinkle with Gruyère cheese.
- Continue layering potatoes, cream mixture, and cheese until all ingredients are used, finishing with a layer of potatoes and pouring the remaining cream on top.
- Cover tightly with foil and bake for 45 minutes.
- Remove foil and continue baking for 30-40 minutes, or until the top is deeply golden and crispy.
- Let rest for 15 minutes before slicing.
- Garnish with fresh thyme sprigs before serving.
Notes
- Use a mandoline for evenly thin potato slices.
- For added flavor, substitute part of the Gruyère with Parmesan.
- Make ahead and reheat gently in the oven.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
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