Individual Herbed Potato Gratins With Gruyère
This creamy and cheesy potato gratin recipe is the perfect dish for a cozy evening meal or a special gathering. Layers of thinly sliced potatoes are bathed in a savory cream mixture infused with herbs and topped with melted Gruyère cheese. Baked to perfection, these individual gratins emerge from the oven with a golden-brown cheesy crust that will surely delight your taste buds. A sprinkle of fresh chives adds the finishing touch, enhancing both the flavor and visual appeal of this comforting dish.
— Constant Cookbook
Ingredients
- 3 large russet potatoes, about 2 lb. (1 kg) total, peeled, halved
- lengthwise and cut crosswise into slices 1/8 inch (3 mm) thick
- 2 cups (16 fl. oz./500 ml) heavy cream
- 1/2 tsp. dried thyme
- 1 bay leaf
- 1 1/2 tsp. kosher salt
- Freshly ground white pepper, to taste
- 6 oz. (185 g) Gruyère cheese, shredded
- 1 Tbs. finely chopped fresh chives
Instructions
- Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper. Set eight 3-fl.-oz. (80-ml) ramekins on the baking sheet.
- Divide the potato slices among the ramekins, staggering the slices so each layer lies flat.
- In a saucepan over medium-high heat, combine the cream, thyme, bay leaf, salt and white pepper and bring to a simmer. Remove the pan from the heat and remove and discard the bay leaf. Add 4 oz. (125 g) of the cheese and stir until melted. Slowly pour about 1/4 cup (60 ml) of the cream mixture into each ramekin. Sprinkle with the remaining 2 oz. (60 g) cheese, dividing evenly.
- Transfer to the oven and bake until the potatoes are tender and the cheese is browned, about 30 minutes. Let stand for 10 minutes, then garnish the gratins with the chives and serve immediately. Serves 8.
- Williams-Sonoma Kitchen
Yield
Serves 8.
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