Imagine a dish so creamy, so decadent, that it transforms the humble potato into a culinary masterpiece. This French-inspired Potato Thyme Olive Oil Gratin is not just a side dish—it's a gastronomic experience that will elevate your entire meal. With layers of tender potatoes, aromatic thyme, and a rich cream sauce, this gratin promises to be the star of your dining table, turning heads and delighting taste buds with every single bite.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large potatoes, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- 1 cup heavy cream
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- Wash and carefully slice the potatoes using a mandoline or sharp knife into thin, uniform slices approximately 1/8 inch thick. Ensure the slices are consistent to promote even cooking.
- In a large mixing bowl, combine the heavy cream, chopped fresh thyme, salt, and pepper. Whisk the mixture until well integrated and seasonings are evenly distributed.
- Layer the potato slices in the prepared baking dish, slightly overlapping each slice. After each layer, drizzle a small amount of olive oil and pour a portion of the cream and thyme mixture.
- Continue layering potatoes and cream mixture, ensuring each layer is seasoned and the cream is evenly distributed throughout the dish.
- Cover the baking dish with aluminum foil, creating a tight seal to trap moisture during initial baking.
- Place the covered dish in the preheated oven and bake for 45 minutes, allowing potatoes to become tender and absorb the cream.
- Remove the foil and continue baking for an additional 15-20 minutes until the top becomes golden brown and crispy, with edges slightly caramelized.
- Remove from oven and let the gratin rest for 10 minutes before serving, which allows the cream to set and makes portioning easier.
- Garnish with additional fresh thyme leaves if desired, and serve hot as a luxurious side dish.
Tips
- Slice Uniformity is Key: Use a mandoline or a very sharp knife to ensure potato slices are consistently thin (about 1/8 inch). This guarantees even cooking and a beautiful layered texture.
- Cream Temperature Matters: Let your heavy cream come to room temperature before mixing with herbs and seasonings to help it blend more smoothly.
- Don't Rush the Baking: The two-stage baking process (covered, then uncovered) is crucial. The first stage allows potatoes to become tender, while the second creates that irresistible golden, crispy top.
- Seasoning Layers: Season each potato layer lightly to ensure flavor is distributed throughout the dish.
- Resting is Essential: Allow the gratin to rest for 10 minutes after baking. This helps the cream set and makes serving much easier.
- Optional Upgrade: For extra richness, consider adding some grated Gruyère cheese between layers or sprinkled on top during the final uncovered baking stage.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 5g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 65mg
