Friday, April 6, 2012

Potato Gratin Gruyere

This is a perfect Easter side dish. I would be serving this along side my Easter ham but my whittle ones only eat roasted or mashed potatoes. They are a tad bit picky. I could eat this all by it self for a meal. The nutty Gruyere cheese adds a grown up aspect to it along with great cheesy goodness. 


  • 3/4 cup plus 2 tablespoons heavy whipping cream
  • 1 large garlic clove, peeled
  • 1 1/4 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 cup whole milk
  • 1/2 cup coarsely grated Gruy√®re cheese


Position rack in center of oven and preheat to 350°F. Generously butter 9-inch-diameter glass pie dish. Place pie dish on rimmed baking sheet. Combine cream and garlic in small saucepan and bring to simmer over low heat. Cover and remove from heat.

  • Arrange 1/3 of potato rounds, slightly overlapping, in concentric circles in prepared pie dish; sprinkle with 1/2 teaspoon thyme and season lightly with salt and pepper. Pour 1/4 cup garlic cream over. Repeat layering 2 more times with remaining potato, thyme, salt, pepper, and garlic cream. Pour remaining garlic cream over, then 1/4 cup milk. Sprinkle cheese over.
  • Bake gratin until golden on top and potatoes are very tender, 1 hour to 1 hour 10 minutes. Let potato gratin rest 10 minutes before serving.


  1. This looks fantastic! I am a huge fan of gruyere cheese...there's something about it that makes it way better than plain ol' Swiss! Happy Easter!

    1. I agree. Gruyere is just better than Swiss. Happy Easter to you as well :)

  2. Looks delicious! What's not to love about Gruyere and a gratin? :) I hope you enjoyed your holiday.

    1. Thanks Anita. I hope you enjoyed your's as well.