Gruyère Potato au Gratin
Servings Prep Time
6servings 15mins
Cook Time Passive Time
60mins 1hour
Servings Prep Time
6servings 15mins
Cook Time Passive Time
60mins 1hour
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a 8”x8-inch square baking dish or 2-1/2 quart gratiné dish, place on a foil-lined sheet pan. Set aside.
  3. Wash & peel potatoes. With a mandoline, or sharp knife, thinly slice potatoes (approximately 1/8 inch thick in thickness).
  4. Combine heavy cream and flour, mix well.
  5. Arrange one layer of sliced potatoes in baking dish, overlapping slices in a ‘scallop’ pattern.
  6. Sprinkle layer with 1/2 tsp dried thyme, 1/2 tsp kosher salt, 1/4 tsp ground black pepper, and 1 cup shredded gruyère.
  7. Repeat layers twice for three layers. Finish the fourth (top) layer with just potatoes (use the nicest slices for top layer.
  8. Slowly pour cream & flour mixture evenly over the top.
  9. Tightly cover with aluminum foil, poke three small vent holes in foil.
  10. Bake covered for 50 minutes.
  11. Carefully remove aluminum foil. Evenly top with 1 cup shredded gruyère. Return to 350 degree oven and continue to bake until the gratin top is bubbly and golden brown - about 15 minutes.
  12. Remove from oven, and allow to rest for 45 minutes for liquids to distribute and absorb into potatoes, making them easier to slice. Serves 6.