25-Min Potato Gratin
Creamy layers of potato, cheese, and aromatics baked until golden. A French classic stripped down to weeknight speed—no cream, just butter, stock, and gruyère.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 16g
Ingredients
- 1.5 lb waxy potatoes (yukon gold or red), unpeeled
- 1.25 cups gruyère cheese, grated
- 3 tbsp butter
- 1.25 cups vegetable or chicken stock
- 3 garlic cloves, minced
- 2 tsp fresh thyme leaves (or 1 tsp dried)
Instructions
- 1
Preheat oven to 425°F. Slice potatoes into 1/8-inch-thin rounds using a mandoline or knife.
- 2
Butter a 9-inch baking dish generously. Layer half the potatoes, salting each layer lightly.
- 3
Scatter garlic and thyme over potatoes. Top with half the gruyère, then remaining potatoes.
- 4
Pour stock slowly over the top until it reaches the potato level. Dot with remaining butter.
- 5
Top with remaining cheese. Bake uncovered 18–20 minutes until edges are golden and bubbling.
- 6
Rest 2 minutes, then serve hot straight from the dish.
Tools you’ll need
- 9-inch baking dish
- mandoline or sharp knife
- box grater
- measuring cups and spoons
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
