Potato gratin with thyme in cream sauce
4 servings
45 minutes
Potato gratin with thyme in creamy sauce is a true embodiment of French gastronomy, combining simplicity of ingredients with exquisite flavor. Originating from Provence, this gratin delights with tender potatoes soaked in aromatic creamy sauce with nutmeg and garlic. Melted Gruyère and Parmesan add richness to the dish, while fresh thyme contributes subtle spicy notes. Baked to a golden crust, it becomes the perfect side for meat and fish dishes or a standalone treat that warms the soul and awakens true enjoyment of taste.
1
In a saucepan, heat the cream, milk, finely chopped garlic, and nutmeg, but do not bring to a boil. Season with salt and pepper.
- Double cream 40% fat: 1 glass
- Milk: 1 glass
- Garlic: 1 clove
- Ground nutmeg: 0.3 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
2
Peel the potatoes and slice them thinly into rounds.
- Potato: 500 g
3
Layer potatoes in a greased dish, pour a little sauce on top, and sprinkle with grated cheese and thyme. Repeat the layers 2-3 times, finishing with sauce, cheese, and thyme.
- Potato: 500 g
- Gruyere cheese: 0.5 glass
- Grated Parmesan cheese: 60 g
- Chopped fresh thyme: 1 tablespoon
4
Preheat the oven to 160 degrees.
5
Sprinkle the gratin with breadcrumbs on top and bake for 30-40 minutes until the potatoes are tender and golden brown.
- Breadcrumbs: 0.3 glass
