The Potato Dish Everyone Will Fight Over This Thanksgiving

Ingredients

• 4.5 lb Russet Potatoes (peeled and sliced 1/8 inch thick; high‑starch potatoes give crisp edges)
• 2 cup Heavy Cream (full‑fat for richness; room temperature)
• 8 oz Gruyère Cheese (grated; 2/3 used in mixture, 1/3 reserved for topping)
• 4 oz Parmesan Cheese (freshly grated)
• 2 tsp Fresh Thyme (leaves stripped and minced)
• 2 clove Garlic (minced)
• 2 tbsp Unsalted Butter (softened; for greasing dish and dotting on top)
• 1.5 tsp Kosher Salt (generously season the cream mixture)
• 0.5 tsp Freshly Ground Black Pepper (to taste)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and allow it to preheat while you prepare the potatoes and cream mixture.

   Time: PT5M

   Temperature: 400°F

2. Slice Potatoes

   Peel the russet potatoes. Using a mandoline set to about 1/8‑inch thickness, slice each potato into thin, even rounds, keeping the slices attached at the base so they stand upright when layered.

   Time: PT20M

3. Prepare Cream Mixture

   In a large mixing bowl combine the heavy cream, 2/3 of the grated Gruyère, all of the grated Parmesan, minced garlic, chopped thyme, salt, and pepper. Mix thoroughly with your hands until the cheese is evenly dispersed.

   Time: PT10M

4. Butter Casserole Dish

   Rub the softened butter all over the interior surfaces of the casserole dish, making sure to reach the edges.

   Time: PT2M

5. Assemble the Gratin

   Arrange the potato slices upright around the perimeter of the dish, allowing some slices to stick out and others to sit lower. Spoon the cream mixture over the slices, spreading it so each slice is coated. Continue layering inward until the dish is full. Reserve the remaining 1/3 of the Gruyère for the final topping.

   Time: PT10M

6. First Bake (Covered)

   Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 30 minutes.

   Time: PT30M

   Temperature: 400°F

7. Second Bake (Uncovered)

   Remove the foil and return the dish to the oven. Bake uncovered for another 30 minutes.

   Time: PT30M

   Temperature: 400°F

8. Add Cheese and Final Crisp

   Sprinkle the reserved grated Gruyère evenly over the top. Place a shallow tray on the lower rack to catch any drips, then bake for a final 30 minutes, or until the top is golden‑brown and crisp.

   Time: PT30M

   Temperature: 400°F

9. Rest Before Serving

   Remove the gratin from the oven and let it rest for 10–15 minutes. This allows the butter and cream to settle and the edges to firm up.

   Time: PT15M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

30 g

Fat

22 g

Fiber

3 g