Scalloped Potato Gratin

Name: Scalloped Potato Gratin with Gruyère and Cream
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 lbs Russet potatoes, thinly sliced; 2 cups heavy cream; 1 cup Gruyère cheese, grated; 2 cloves garlic, minced; 1 tbsp fresh thyme leaves; salt, to taste; black pepper, to taste

This scalloped potato gratin features thinly sliced Russet potatoes arranged vertically and baked in a rich cream and Gruyère sauce until golden. The vertical arrangement creates a visually stunning presentation while the creamy sauce ensures every slice is tender and flavorful.

🌍French 🏷️Potato gratin 🏷️Scalloped potatoes 🏷️Potatoes 🏷️Gruyere Cheese

🏷️

🏷️Creamy

-0:00

nytcookingonTikTok

Total

1h 35m

Servings

6

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by nytcooking

-0:00

nytcookingonTikTok

Ingredients

3 lbs Russet potatoes, thinly sliced
2 cups heavy cream
1 cup Gruyère cheese, grated
2 cloves garlic, minced
1 tbsp fresh thyme leaves
salt, to taste
black pepper, to taste

7 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large bowl, combine the thinly sliced potatoes with heavy cream, grated Gruyère, minced garlic, thyme, salt, and pepper.
2
Using your hands, toss everything together until each potato slice is well-coated in the cream mixture.
3
Arrange the coated potato slices vertically in an oval baking dish, packing them in tightly.
4
Pour any remaining cream sauce from the bowl over the potatoes in the dish.
5
Cover the dish tightly with aluminum foil and bake in a preheated 400°F (200°C) oven for 45-60 minutes, or until the potatoes are tender when pierced with a knife.
6
Remove the foil and continue to bake for another 20-30 minutes, until the top is golden brown and bubbly.
7
Let the gratin rest for at least 10 minutes before serving.

Was this recipe helpful?

Tips & Notes

Pro tips

Slice potatoes uniformly with a mandoline or sharp knife to ensure even cooking throughout.
Mince the garlic finely and distribute it evenly in the cream mixture to avoid harsh pockets of raw garlic.
Arrange potato slices vertically in the dish in overlapping rows for the signature visual presentation.
Cover with foil for the first 30 minutes of baking to prevent the top from browning before the potatoes are tender, then uncover to finish.

Substitutions

Gruyère cheese → Emmental or Swiss cheese (milder flavor, similar melting quality)
Heavy cream → Crème fraîche mixed with whole milk (tangy flavor, slightly lighter)
Fresh thyme → Dried thyme (use 1 tsp; flavor is more concentrated)

Storage & make-ahead

Store leftovers covered in the refrigerator for up to 3 days. Reheat covered at 350°F for 15-20 minutes until warmed through.

Equipment

mandoline slicer or sharp chef's knife · 9x13 inch baking dish or similar gratin dish

Common Questions

Can I use other potato varieties?

Russet potatoes work best because they're starchy and hold their shape. Yukon Gold potatoes are a good substitute but may cook slightly faster.

Why slice the potatoes thinly?

Thin slices (about 1/8-inch) ensure even cooking and allow the cream sauce to penetrate, creating a tender, cohesive dish.

Can I make this ahead?

Yes, assemble it up to 4 hours ahead, cover with plastic wrap, and refrigerate. Add 10-15 minutes to baking time if starting cold.

How do I know when it's done?

The gratin is ready when the potatoes are fork-tender and the top is golden brown, typically 45-55 minutes at 375°F.

Can I substitute the cream?

Use half-and-half or whole milk for a lighter version, though the sauce will be less rich. Avoid low-fat dairy as it may not coat the potatoes properly.