Description
Elegantly creamy layers of thinly sliced russet potatoes nestled in a garlic‑infused cream sauce with Gruyère, Parmesan, and fresh thyme, baked until golden and indulgent—an unforgettable side dish.
Ingredients
2½ lb (about 1.1 kg) russet potatoes, peeled and thinly sliced
3 cups heavy cream
4 cloves garlic, minced
2 Tbsp unsalted butter, melted
2 cups Gruyère cheese, grated
½ cup Parmesan cheese, grated
2 tsp fresh thyme leaves (or 1 tsp dried)
Salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 350 °F (175 °C). Butter a 9×13‑inch or 2‑quart baking dish.
Toss the sliced potatoes with salt and pepper; layer half in the dish, overlapping slightly. Sprinkle half of the thyme, Gruyère, and Parmesan over.
Repeat with remaining potatoes and herbs.
Pour the cream and melted butter over the layered potatoes. Scatter the minced garlic evenly on top. Season with a little more salt and pepper.
Cover tightly with foil and bake for about 75 minutes, or until potatoes are tender when pierced.
Remove foil, increase oven to 400 °F (200 °C), and bake 15–20 more minutes until the top is golden and bubbling.
Let rest 10 minutes before serving to allow the sauce to settle.
- Prep Time: 20 minutes
- Cook Time: 1 h 30 min
- Category: Main Course
