Garlic Thyme Potato Gratin


I like to switch it up a little for Friendsgiving. Since I know most people will be having the usual dishes on Thanksgiving day. I don’t want people to get tired of turkey and mashed potatoes when Thanksgiving finally comes.

I made this dish for our recent Friendsgiving, which you may have seen on my Instastory last night. The casserole dish was completely empty by the end of the night! Question is, should I recreate it for Thanksgiving day this week?


The potatoes soak up the garlic herb-infused cream, and it is gooey, melty and crispy with Gruyere and parmesan cheeses sprinkled on top.  I like to leave the skin on because it cuts down on an extra step, and I love the way the potato skin becomes a golden brown color. I also like to use Yukon Gold potatoes because they have a naturally buttery consistency.

This potato gratin recipe is a twist on mashed potatoes and is sure to be a hit with everyone. If you have the ingredients for mashed potatoes in your fridge and cheese, I highly encourage you to make this recipe instead.


Garlic Thyme Potato Gratin

4 lbs of Yukon Gold potatoes
1 stick of butter
3 cloves of diced garlic
4 sprigs of thyme
1 Tbsp kosher salt
1 Tbsp black pepper
1 pint of heavy cream
3oz Gruyere cheese
3oz parmesan cheese

Preheat oven to 375°F.
Butter a large 13″x9″ casserole dish.
Using a mandoline, thinly slice the potatoes 1/8 of an inch. If you don’t have a mandoline you can use a knife, however, it will take longer and slices may not be as thin or even. Arrange slices in the casserole dish.

Grate the cheeses and set aside.

In a saucepan, melt the butter over low heat, Add the garlic, thyme, salt, and pepper. Whisk in the heavy cream and continue to whisk for a few minutes to incorporate the butter into the cream.

Pour the cream mixture over the potatoes. Sprinkle the cheeses over the potatoes. Are you drooling yet? Cover the casserole with foil and bake for 1 hour. 

The grand finale to get the perfect crispy, golden top. Drumroll, please! Take the foil off after 1 hour and set to broil for 5 minutes. Keep a close eye on it cause this browns quickly!

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