Comfort-Soft Potato Gratin with Herb Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy, tender potato gratin featuring thinly sliced potatoes baked in a herb-infused butter sauce until golden and bubbling. This French-inspired recipe, ready in about 90 minutes, layers russet potatoes, whole milk, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 65 min Serves 8 French cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Thinly slice 2 lbs russet potatoes into 1/8-inch rounds using a mandoline or sharp knife.
  2. Step 2: In a small saucepan, melt 4 tbsp unsalted butter over medium-low heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant but not browned.
  3. Step 3: Stir in 1.5 cups whole milk, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp fresh thyme leaves, and 2 tbsp fresh chives. Simmer gently for 5 minutes until slightly thickened, then remove from heat.
  4. Step 4: Spread half the potato slices in a 9x13-inch baking dish. Pour half the milk mixture over the potatoes, then layer the remaining potatoes and pour the remaining liquid over them.
  5. Step 5: Sprinkle 1/2 cup grated Gruyère cheese evenly over the top. Cover with foil and bake for 45 minutes.
  6. Step 6: Remove foil and bake for 15-20 minutes longer, until the top is golden brown and bubbling around the edges.

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