Layered Authentic Potato Gratin

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

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.

A textured gratin inspired by the 'Authentic' shoe's layered comfort, featuring thinly sliced potatoes, cream, and a golden crust. This French-inspired vegetarian recipe, ready in about 75 minutes, pairs russet potatoes, heavy cream, whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 30 min Cook: 45 min Serves 6 French cuisine 320 cal/serving

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Ingredients

2 lbs russet potatoes
1.5 cups heavy cream
1/2 cup whole milk
1 cup, grated gruyere cheese
2 tsp, chopped fresh thyme
2 tbsp unsalted butter
1 tbsp all-purpose flour
2, minced garlic cloves
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 375°F. Thinly slice potatoes (1/8-inch thick) using a mandoline slicer. Arrange in a single layer in a 9x13-inch baking dish, sprinkling 1/4 tsp salt between each layer.
Step 2: In a saucepan, melt 1 tbsp butter over medium heat. Whisk in flour to form a roux, cooking for 1 minute. Slowly whisk in heavy cream and milk until smooth, then add minced garlic, thyme, remaining 3/4 tsp salt, and 1/2 tsp black pepper. Simmer for 5 minutes until slightly thickened.
Step 3: Pour half the cream mixture over the potatoes. Sprinkle 1/2 cup grated gruyere evenly over the top. Repeat layers with remaining potatoes and cream mixture, finishing with remaining cheese.
Step 4: Bake uncovered for 45 minutes until potatoes are tender when pierced with a fork and the top is golden brown. Let rest for 15 minutes before serving to set the layers.