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

Units Scale

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

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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