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Flora Ashbury

A Luxe Potato Gratin of Gruyère and Golden Parmesan

Golden, composed, and quietly indulgent, this potato gratin layers finely sliced Yukon Gold potatoes with cream, garlic, and thyme, enriched by the gentle nuttiness of Gruyère and the savoury depth of Parmesan. As it bakes, the layers soften into a velvety whole, while the surface turns deeply golden and delicately crisp. Elegant enough for a celebratory table yet comforting in its simplicity, each spoonful offers a perfect balance of richness, warmth, and refined flavour.
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Prep Time 20 minutes
Cook Time 55 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: French
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 900 g Yukon Gold potatoes - Thinly sliced forming the soft, buttery layers at the heart of the dish. - These substitutes can be used Vivaldi, Estima, .Jersey Royals or Maris Piper or King Edward.
  • 360 ml double cream - Rich and enveloping lending a smooth, velvety finish.
  • 100 g Gruyère cheese coarsely grated - Nutty and indulgent, melting seamlessly into the layers.
  • 50 g Parmesan cheese finely grated - Sharp and savoury, for depth of flavour and a delicate, crisped top.
  • 1 garlic clove finely minced - For a gentle, aromatic warmth.
  • 1 tsp fresh thyme leaves - Lightly scattered for an earthy fragrant lift.
  • 1 tsp fine sea salt To season each layer with care.
  • ½ tsp freshly ground black pepper - Adding subtle heat and balance.
  • 30 g unsalted butter cut into small pieces - Dotted across the surface for a golden, glistening finish.

Method
 

Prepare the Dish
  1. Preheat the oven to 190°C (170°C fan). Lightly rub the inside of a baking dish with the cut side of a garlic clove, then butter generously to create a fragrant, non-stick base.
Slice the Potatoes
  1. Using a mandoline or a sharp knife, slice the potatoes into fine, even rounds—approximately 3mm thick—for a beautifully uniform finish.
Begin the Layers
  1. Arrange half of the potatoes in the dish, overlapping them gently. Season with half the salt, pepper, thyme, and garlic, ensuring each layer is delicately flavoured.
Add the First Cheese Layer
  1. Scatter over half of the Gruyère and Parmesan, allowing it to settle between the slices.
Repeat with Care
  1. Continue with the remaining potatoes, followed by the rest of the seasoning and cheese, building a second, equally balanced layer.
Pour the Cream
  1. Slowly pour the cream over the gratin, letting it seep through the layers until just covered.
Finish the Surface
  1. Dot the top with small pieces of butter and add a final, light scattering of Parmesan for a crisp, golden finish.
Bake Gently
  1. Cover loosely with foil and bake for 30 minutes, allowing the potatoes to soften and absorb the cream.
Uncover and Deepen the Colour
  1. Remove the foil and return to the oven for a further 20–25 minutes, until the top is richly golden and bubbling at the edges.
Rest Before Serving
  1. Allow the gratin to rest for 10–15 minutes before serving, so the layers settle and slice cleanly into neat, elegant portions.

Notes

Slice the potatoes with precision—thin, even rounds (around 3mm) ensure the layers cook gently and settle into a tender, uniform texture.
Allow the gratin a moment of rest once out of the oven. This brief pause lets the cream thicken and the layers set, so each portion holds beautifully when served.
Select your cheeses with care. A well-aged Gruyère and a true Parmesan will reward you with deeper flavour, a finer melt, and that perfectly balanced, golden crust.