Herb-Roasted Potato Gratin with Gruyère

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 developed and reviewed.

Thinly sliced potatoes layered with fresh thyme and rosemary, baked in cream and topped with nutty Gruyère cheese for a rich French side dish. This French-inspired quick recipe, ready in about 85 minutes, pairs Yukon Gold potatoes, heavy cream, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 20 min Cook: 65 min Serves 6 French cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Use a mandoline or sharp knife to slice 2 lbs Yukon Gold potatoes into 1/8-inch thin rounds.
  2. Step 2: In a medium saucepan, combine 2 cups heavy cream, 3 minced garlic cloves, 1 tbsp fresh thyme leaves, 1 tbsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper. Heat over medium heat until warm and fragrant, about 5 minutes.
  3. Step 3: Butter a 9x13 inch baking dish with 2 tbsp unsalted butter. Arrange a layer of potato slices evenly on the bottom.
  4. Step 4: Pour a ladle of the warm cream mixture over the potatoes and sprinkle with a handful of 1 1/2 cups grated Gruyère cheese.
  5. Step 5: Repeat layering potatoes, cream, and cheese until all ingredients are used, finishing with a cheese layer on top.
  6. Step 6: Cover with foil and bake for 45 minutes. Remove foil and bake an additional 20 minutes until the top is golden brown and bubbling.
  7. Step 7: Let the gratin rest for 10 minutes before slicing to allow it to set.

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