Caramelized Gruyère Potato Gratin with Nutmeg Cream

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 35 minutes (including resting)

Quick Ingredients

• 2 1/2 lb (1.1 kg) Yukon Gold or russet potatoes
• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• 6 oz (170 g) Gruyère, coarsely grated
• 2 oz (60 g) Parmesan, finely grated (optional but delicious)
• 2 garlic cloves, lightly smashed
• 3 thyme sprigs (or 1/2 tsp dried thyme)
• 1 bay leaf
• 1/4 tsp freshly grated nutmeg
• 2 tbsp (28 g) unsalted butter, softened
• 1 1/2 tsp kosher salt + 1/4 tsp black pepper

Do This

• 1. Preheat oven to 375°F (190°C). Butter a 9×13-inch (23×33 cm) baking dish and rub it with a cut garlic clove if you like.
• 2. Simmer cream, milk, garlic, thyme, bay, nutmeg, salt, and pepper for 5 minutes; remove from heat and let steep 5 minutes. Discard solids.
• 3. Peel potatoes and slice 1/8 inch (3 mm) thick. Do not rinse; you want the starch to help thicken the gratin.
• 4. Layer 1/3 of potatoes in dish, slightly overlapping. Spoon over some cream and sprinkle with Gruyère and a bit of Parmesan. Repeat for 3 layers, finishing with lots of cheese. Dot with butter.
• 5. Cover with foil and bake 30 minutes. Remove foil and bake 25–30 minutes more, until potatoes are very tender and top is deeply golden and bubbling.
• 6. Let rest 10–15 minutes so it sets, then scoop or slice into squares and serve hot.

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Why You’ll Love This Recipe

• Ultra-comforting: tender layers of potatoes in a silky, nutmeg-scented cream under a bubbling Gruyère crust.
• Simple ingredients, big flavor: mostly pantry and fridge staples, elevated with just a few aromatics.
• Perfect make-ahead side: great for holidays, dinner parties, or any meal that needs a wow-worthy potato dish.
• Foolproof method: clear steps and tips so even first-time gratin makers get beautifully caramelized edges.

Grocery List

• Produce: 2 1/2 lb Yukon Gold or russet potatoes, garlic, fresh thyme (or dried), fresh parsley or chives (optional garnish), 1 bay leaf
• Dairy: Heavy cream, whole milk, Gruyère cheese, Parmesan cheese (optional), unsalted butter
• Pantry: Kosher salt, black pepper, ground nutmeg (whole nutmeg if grating fresh), optional cayenne or white pepper

Full Ingredients

For the Nutmeg-Scented Cream

• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• 2 garlic cloves, lightly smashed
• 1 bay leaf
• 3 fresh thyme sprigs or 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly grated nutmeg (or ground nutmeg)
• 1 1/2 teaspoons kosher salt (use less if your salt is fine-grained)
• 1/4 teaspoon freshly ground black pepper
• Pinch cayenne or white pepper (optional, for a gentle warmth)

For the Potatoes and Assembly

• 2 1/2 lb (1.1 kg) Yukon Gold or russet potatoes, peeled
• 6 oz (170 g) Gruyère cheese, coarsely grated (about 1 1/2 packed cups)
• 2 oz (60 g) Parmesan cheese, finely grated (about 1/2 cup; optional but recommended)
• 2 tablespoons (28 g) unsalted butter, softened (for greasing the dish and dotting the top)
• 1/2 teaspoon kosher salt (for sprinkling in the layers, plus more to taste)
• 1/4 teaspoon freshly ground black pepper (for sprinkling in the layers)

Optional Garnish

• 1–2 tablespoons chopped fresh parsley, chives, or extra thyme leaves

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the baking dish

Position a rack in the middle of your oven and preheat to 375°F (190°C).

Generously butter a 9×13-inch (23×33 cm) baking dish with about 1 tablespoon of the softened butter, making sure to coat the bottom and sides well. For an extra layer of flavor, you can cut a garlic clove in half and rub the cut side all over the inside of the dish before buttering.

Step 2: Make the nutmeg-scented cream

In a medium saucepan, combine the heavy cream, whole milk, smashed garlic cloves, bay leaf, thyme sprigs (or dried thyme), nutmeg, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper, and a pinch of cayenne or white pepper if using.

Set the pan over medium heat and bring the mixture just to a gentle simmer, stirring occasionally to prevent scorching. Once small bubbles appear around the edges, reduce the heat to low and let it very gently simmer for 3–5 minutes to infuse the flavors. Do not let it boil vigorously.

Turn off the heat, cover the pan, and let the cream mixture steep for another 5 minutes. Then remove the bay leaf and thyme sprigs. You can strain out the garlic if you want a perfectly smooth sauce, or leave it in for a more rustic flavor.

Step 3: Peel and slice the potatoes

While the cream is steeping, peel the potatoes. Using a mandoline or a very sharp knife, slice them into 1/8-inch (3 mm) thick rounds. Try to keep the slices as even as possible so they cook at the same rate.

Do not rinse the sliced potatoes. The starch on the surface helps the cream thicken slightly and bind everything into that lush, sliceable texture. If you need to pause, cover the slices with a clean kitchen towel so they do not oxidize and brown.

Step 4: Layer the potatoes, cream, and cheese

Give the cream mixture a stir. Taste it and adjust the seasoning if needed; it should be well salted and nicely flavored, since this will season all the potatoes.

Arrange about one-third of the potato slices in the bottom of the buttered baking dish, overlapping them slightly in neat shingled rows. Sprinkle this layer lightly with a pinch or two of the remaining 1/2 teaspoon salt and a pinch of black pepper.

Spoon about one-third of the warm cream mixture evenly over the potatoes. Scatter over roughly one-third of the Gruyère and one-third of the Parmesan (if using).

Repeat this process for a second and third layer: potatoes, a light sprinkle of salt and pepper, cream, then cheeses. Try to end with a generous layer of cheese on top so it can brown beautifully. You may not need every drop of cream; the liquid should come just to the top of the potatoes but not completely submerge a thick cheese cap.

Dot the surface with the remaining 1 tablespoon of softened butter.

Step 5: Bake until bubbling and deeply caramelized

Place the baking dish on a rimmed baking sheet (to catch any drips) and cover the top of the gratin tightly with aluminum foil, taking care not to press the foil down into the cheese.

Bake covered for 30 minutes. This jump-starts the cooking of the potatoes and keeps the top from browning too quickly.

After 30 minutes, remove the foil and continue baking for another 25–30 minutes, or until the potatoes are very tender when pierced with the tip of a knife, the cream is bubbling at the edges, and the top is a deep golden brown with some caramelized, almost frico-like cheese at the corners.

If the top is browning too quickly before the potatoes are tender, tent loosely with foil. If you would like an extra-deep caramelized crust, you can switch the oven to broil for the final 2–3 minutes, watching very closely so it does not burn.

Step 6: Rest, garnish, and serve

Once the gratin is done, remove it from the oven and let it rest on a heatproof surface for at least 10–15 minutes. This resting time allows the creamy sauce to thicken slightly and the layers to set, so you can slice or scoop neat portions.

Just before serving, sprinkle with a little chopped fresh parsley, chives, or extra thyme leaves if you like. Serve hot, scooped with a large spoon for a rustic presentation, or cut into squares for tidier portions. Expect requests for seconds.

Pro Tips

• Choose the right potatoes: Yukon Golds give you a silky, almost buttery texture and hold their shape. Russets will be a bit fluffier and more tender. Avoid very waxy potatoes, which can stay firm.
• Slice evenly and thinly: Aim for 1/8 inch (3 mm). Thicker slices take longer to cook and can stay firm in the center. A mandoline makes this quick and uniform.
• Season the cream well: The cream mixture is your main seasoning. If it tastes a little under-salted in the pot, the gratin will taste bland. It should taste pleasantly salty and aromatic with nutmeg and thyme.
• Let it rest: The gratin will seem a bit loose right out of the oven. Resting 10–15 minutes lets the starch and cheese firm things up so the layers hold together.
• Protect the top if needed: Every oven is different. If the cheese browns before the potatoes are tender, tent the dish loosely with foil and keep baking until a knife slides in easily.

Variations

• Extra-garlic gratin: Mince 2 additional garlic cloves and stir them into the strained cream mixture before layering. For garlic lovers, this makes the dish wonderfully bold and aromatic.
• Smoky bacon gratin: Cook 4–6 strips of thick-cut bacon until crisp, crumble, and scatter over the middle layer of potatoes along with the cheese. The smoky flavor is fantastic with Gruyère and nutmeg.
• Herb and leek gratin: Sauté 1 thinly sliced leek in 1 tablespoon butter until soft and sweet, then layer it in with the potatoes. Add a bit of fresh rosemary or extra thyme for a more herb-forward version.

Storage & Make-Ahead

To store leftovers: Let the gratin cool to room temperature, then cover tightly and refrigerate for up to 3–4 days. Reheat individual portions in the microwave, or rewarm the whole dish covered with foil in a 350°F (175°C) oven for about 20–25 minutes, removing the foil for the last 5–10 minutes to re-crisp the top.

To make ahead (best for entertaining): Assemble and bake the gratin fully, then cool, cover, and refrigerate up to 24 hours. Reheat covered in a 350°F (175°C) oven for 25–30 minutes, again uncovering at the end to freshen up the crust. The flavors actually deepen as it rests.

Freezing: For best texture, freeze individual portions rather than the whole dish. Wrap tightly and freeze for up to 1 month. Reheat from frozen, covered, at 350°F (175°C) until hot in the center, then uncover briefly to re-crisp the top.

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 620 calories, 42 g fat, 25 g saturated fat, 45 g carbohydrates, 3 g fiber, 7 g sugar, 18 g protein, and around 900–1,000 mg sodium. Values will vary depending on the exact cheeses, salt level, and brands used.