Potatoes Au Gratin Dish (Print-Friendly Version)

Creamy Yukon Gold potatoes layered with Gruyère, Parmesan, garlic, and thyme, baked golden and bubbly.

# What You'll Need:

→ Vegetables

01 - 1 shallot, peeled and quartered
02 - 4 garlic cloves, peeled and crushed
03 - 1.13 kg Yukon Gold potatoes, peeled and sliced 3 mm thick
04 - 2 to 3 fresh thyme sprigs, plus 1.5 tsp fresh thyme leaves, divided

→ Dairy

05 - 480 ml heavy cream
06 - 480 ml whole milk
07 - 170 g Gruyère cheese, coarsely shredded, divided
08 - 57 g Parmesan cheese, finely shredded, divided
09 - Unsalted butter, for greasing

→ Seasoning

10 - 15 g kosher salt (use half if substituting Morton or table salt)

# How to Make It:

01 - Combine quartered shallot, crushed garlic, whole thyme sprigs, heavy cream, and whole milk in a large pot. Heat over medium-high, bringing to a gentle simmer while stirring occasionally. Remove from heat, cover, and let steep for 30 minutes to infuse flavors.
02 - Preheat oven to 175°C with rack in center position. Butter a 33 cm x 23 cm baking dish. Peel potatoes and slice them into 3 mm thick slices using a handheld mandoline or sharp knife. Transfer slices to a bowl and keep uncovered at room temperature.
03 - Strain the infused cream mixture through a fine-mesh sieve into a bowl, discarding solids. Return strained cream to pot, stir in kosher salt, then add potato slices. Bring to a simmer over medium-high heat and cook, stirring occasionally, until potatoes are just tender, approximately 4 to 5 minutes, and sauce thickens.
04 - Spread one-third of the potato and cream mixture into the prepared baking dish. Sprinkle evenly with one-third of the Gruyère, Parmesan, and half of the fresh thyme leaves. Repeat layers once more. Finish by adding the remaining potato mixture, Gruyère, and Parmesan. Reserve remaining thyme leaves for garnish.
05 - Bake uncovered for 40 to 50 minutes, until bubbling and golden brown on top. Remove from oven, let rest for 5 minutes, then sprinkle reserved thyme leaves over the surface before serving.

# Additional Tips:

01 - Using a mandoline ensures uniformly thin potato slices which helps to achieve even cooking and a refined presentation. Always use the guard for safety.
02 - Adjust salt quantity according to type used: Diamond Crystal kosher salt is less dense than Morton or table salt, so halve the amount if substituting.
03 - Yukon Gold potatoes’ natural resistance to oxidation allows you to keep slices uncovered without discoloration.
04 - This dish can be prepared ahead and refrigerated for up to 3 days. Warm covered in a 175°C oven before serving.

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