4.8 Trusted Shops 22.167 reviews

NOW 20% OFF ALL TABLEWARE & GLASSWARE: CODE 20OFF | ...

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

Free Shipping from 99,-

Home Romige aardappelgratin met kaas en tijm

Casserole Comfort food Vegetarian Family Winter

There are dishes that just make you happy when you take them out of the oven. This potato gratin is one of them. Layer after layer built with thin slices of potato, cream, garlic and a generous topping of grated cheese. The thyme does the rest.

This isn't a complicated recipe, but it is a dish that makes an impression. Just give it time in the oven and you'll be rewarded with a crispy top and a silky, flavourful interior. Share it at the table and enjoy.

Recipe

Creamy potato gratin with cheese and thyme

A golden-brown, creamy potato gratin with cheese and fresh thyme. Perfect for a weeknight or a cosy dinner with friends.

Course	Main course
Kitchen	French
Servings	4 persons

Preparation time

Preparation time	20 min
Time in oven	65 min
Stiffen up min.	10 min
Total	95 min

Equipment

Baking dish
Mandoline or sharp knife
Cutting board
Saucepan
Grater
Aluminium foil

Ingredients

1 kg floury potatoes
250 ml heavy cream
150 ml whole milk
3 garlic cloves, crushed
150 g grated Gruyère or mature cheese
1 tsp nutmeg
Fresh thyme (a few sprigs)
Knob of butter (for greasing)
Salt and pepper to taste

How to make a creamy potato gratin with cheese and thyme?

Preheat the oven to 180°C (conventional heat).
Peel the potatoes and slice them with a mandoline or a sharp knife into thin slices of about 2 mm.
Heat the heavy cream and milk together in a saucepan over medium heat. Add the crushed garlic cloves, a generous pinch of nutmeg, salt and pepper. Let it warm gently but do not boil. Remove the garlic afterwards.
Grease your baking dish with a knob of butter. Arrange the first layer of potato slices in the dish in slightly overlapping rows. Pour some of the cream mixture over and sprinkle with some grated cheese and fresh thyme leaves.
Repeat this process until all the potatoes are used. Make sure the top layer is well covered with cream and finish with a generous layer of grated cheese on top.
Cover the baking dish with aluminium foil and place it in the oven for 45 minutes.
Remove the foil and return the dish to the oven for another 20 to 25 minutes until the top is nicely golden brown and crispy.
Let the gratin rest for 5 to 10 minutes before slicing. Garnish with extra fresh thyme and serve immediately.

Cooking mode Prevents your screen from going to sleep

A good casserole starts with a good baking dish. Choose one that distributes heat evenly, because you'll notice that immediately in the final result. Your potatoes will cook evenly and the top will turn a perfect golden brown. You can taste quality in the kitchen.

Want to make it a complete meal? Serve the gratin with a fresh green salad and a glass of dry white wine. Also delicious as a side dish for roasted meat or fish. This recipe is easy to double for a larger group, because everyone will want seconds.

Related recipes

Stamppot Hutspot

Stamppot hutspot is the Dutch classic you can make in a single pot. Carrot, onion and potato stewed until everything is soft, then mashed into a creamy mixture.

View post

Creamy tomato and bell pepper soup

A warm, creamy tomato and bell pepper soup that's easy to make and even easier to enjoy. Great for the whole family, including outdoors.

View post

Semmelknödel

Semmelknödel are airy bread dumplings made from stale bread, eggs and herbs. A classic German side dish that goes perfectly with braised meat, mushroom sauce or roasted vegetables.

View post