Crispy Potato Gratin
Thinly sliced potatoes layered with Gruyère and cream, then crisped under the broiler in one skillet. A French bistro classic that feels fancy but takes less than 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
- 4 medium potatoes, waxy or gold (about 1.5 lbs)
- 1.5 cups Gruyère, grated
- 1 cup heavy cream
- ½ cup whole milk
- 3 sprigs thyme, fresh
- ¼ tsp nutmeg, ground
- 1 tsp Dijon mustard
- 1 medium shallot, minced
Instructions
- 1
Heat broiler to high. Slice potatoes 1/8-inch thick (use a mandoline if you have one); don't peel.
- 2
Whisk cream, milk, mustard, nutmeg, salt, and pepper in a bowl until combined. Stir in minced shallot.
- 3
Spread 1 tbsp butter in a 12-inch cast-iron or oven-safe skillet. Layer half the potatoes, overlapping slightly.
- 4
Scatter half the Gruyère over potatoes. Layer remaining potatoes, then remaining cheese. Pour cream mixture over top.
- 5
Tuck thyme sprigs into the layers. Slide skillet under broiler 8–10 minutes until edges are deep golden and bubbling.
- 6
Remove from broiler and rest 2 minutes. Top surface should be crispy and cheese should pull away from edges.
Tools you’ll need
- 12-inch cast-iron or oven-safe skillet
- mandoline or sharp knife
- medium bowl
- whisk
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.
