Herb-Infused Au Gratin Potatoes

Name: Herb-Infused Au Gratin Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 lbs russet potatoes, peeled and thinly sliced; 1 1/2 cups heavy cream; 1/2 cup whole milk; 3 cloves garlic, minced; 1 tsp fresh thyme, chopped; 1 tsp fresh rosemary, chopped; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 cups Gruyere cheese, grated; 1/2 cup Parmesan cheese, grated; 1 tbsp unsalted butter, for greasing

🕒 Prep: 15 min

🔥 Cook: 1 hour

🍽 Serves: 6

★★★★★

Be the First to Review!

Herb-Infused Au Gratin Potatoes are a comforting classic with a fragrant twist. This dish combines creamy layers of potatoes with the aromatic presence of fresh herbs, making it a perfect side for any meal.

Save Print Jump to Recipe

Ingredients for Herb-Infused Au Gratin Potatoes

Russet potatoes are ideal for this recipe because they hold their shape well and have a fluffy texture when cooked. The heavy cream and whole milk create a luscious base that clings to the potatoes, while garlic, thyme, and rosemary infuse the dish with warmth and a fresh aroma. A touch of salt and black pepper enhances all the flavors. The Gruyere cheese melts beautifully, adding a nutty richness, and the Parmesan cheese brings a salty zing and a crisp top layer. Finally, a little unsalted butter ensures nothing sticks to the dish.

Tips & Tricks

For even cooking, try to slice the potatoes uniformly thin. A mandoline slicer can be very helpful.
Fresh herbs make a big difference, but if you must use dried, reduce the amounts by half.
Letting the dish cool slightly before serving helps the layers hold together better when you plate it.

Serving Suggestions

This dish pairs perfectly with roasted meats like chicken or beef. For a lighter meal, serve alongside a crisp green salad dressed with a simple vinaigrette. The freshness of the salad complements the richness of the gratin beautifully.

Frequently Asked Questions

Can I make this dish ahead of time?: Yes! Prepare it up to the baking step, cover, and refrigerate. When ready to serve, bake as directed, adding a few extra minutes if needed.
Can I use a different type of cheese?: Absolutely! Cheddar or Swiss can work well if you prefer or need a substitute.
What if I don't have whole milk?: You can use any milk you have on hand, but whole milk gives the best creamy texture.

Herb-Infused Au Gratin Potatoes Recipe Walkthrough

First, preheat your oven to 375°F (190°C) to get it nice and hot. While that's warming up, grab a saucepan and combine your heavy cream, milk, garlic, thyme, rosemary, salt, and pepper. Heat this over medium, stirring occasionally until it just starts to simmer. You don't want a full boil, just enough to meld those flavors together.

Next, take your trusty 9x13 inch baking dish and give it a good coating with butter. This helps with both flavor and cleanup. Layer in half of your potato slices, letting them slightly overlap like shingles on a roof. Pour half of your creamy herb mixture over the top to soak through those layers.

Now, sprinkle half of your Gruyere and Parmesan cheeses over the potatoes. This will start to create those delicious cheesy layers. Repeat with the remaining potatoes, cream mixture, and cheeses. Cover the dish with foil to keep the moisture in and pop it in the oven for 40 minutes.

After 40 minutes, remove the foil and return the dish to the oven for another 20 minutes. This step allows the top to get that beautiful golden-brown color. Once finished, let it cool for about 10 minutes before serving to allow everything to set slightly.

Why You'll Love This Recipe

Rich and creamy with a hint of herbaceous freshness.
Perfectly cheesy with a golden, bubbly top.
Easy to prepare yet elegant enough for special occasions.
Simple ingredients that pack a gourmet punch.

Ingredients

2 lbs russet potatoes, peeled and thinly sliced

1 1/2 cups heavy cream

1/2 cup whole milk

3 cloves garlic, minced

1 tsp fresh thyme, chopped

1 tsp fresh rosemary, chopped

1 tsp salt

1/2 tsp black pepper

1 1/2 cups Gruyere cheese, grated

1/2 cup Parmesan cheese, grated

1 tbsp unsalted butter, for greasing

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C).

2. In a saucepan, combine heavy cream, milk, garlic, thyme, rosemary, salt, and pepper. Heat over medium until just simmering.

3. Grease a 9x13 inch baking dish with butter.

4. Arrange half of the potato slices in the dish, slightly overlapping. Pour half of the cream mixture over the potatoes.

5. Sprinkle with half of the Gruyere and Parmesan cheeses.

6. Repeat layering with remaining potatoes, cream mixture, and cheeses.

7. Cover with foil and bake for 40 minutes.

8. Remove foil and bake for an additional 20 minutes, or until potatoes are tender and top is golden brown.

9. Let cool for 10 minutes before serving.

Save Print

Ratings and Comments

Thank you for your rating!