“Pass me that baking dish,” my neighbor called over the fence one chilly Saturday afternoon. I was halfway through layering what would become my now-famous creamy au gratin potatoes with Gruyère and thyme. Truth be told, I wasn’t planning on sharing this recipe that day. It started as a last-minute rescue—my go-to side dish fell through, and I was scrambling. I grabbed some potatoes, cheese, and whatever herbs I had on hand, hoping for the best. The smell wafting from the oven was so captivating that my neighbor couldn’t resist. She insisted on tasting it—and that was the moment I realized this creamy au gratin was something special. Since then, I’ve made it nearly every week (not kidding), tweaking it just enough to keep it perfect.

The combination of nutty Gruyère and fragrant thyme gives the dish a cozy depth that feels fancy but is honestly pretty easy to pull off. Plus, the creamy sauce clinging to tender, thinly sliced potatoes is comfort food at its finest. Every time I make this, I’m reminded how a simple, unexpected recipe can turn a chaotic afternoon into a warm, satisfying pause. It’s the kind of side dish you want to bring to dinner parties, but also one you’ll be happy to eat solo on a quiet night in. It’s stood the test of time in my kitchen, and I’m betting it will in yours, too.

Why You’ll Love This Recipe

Having made these creamy au gratin potatoes countless times, I can say this recipe is a keeper for many reasons. Let me break down why this might become your next favorite side:

• Quick & Easy: You can have this dish ready in about 45 minutes, making it a perfect companion for busy weeknights or unexpected guests.
• Simple Ingredients: No need for fancy grocery runs—potatoes, Gruyère, thyme, cream, and a few basics are all it takes.
• Perfect for Holidays and Dinner Parties: It’s the kind of side that pairs beautifully with roast meats and festive mains, bringing a touch of elegance without the fuss.
• Crowd-Pleaser: I’ve tested this with everyone from picky eaters to food lovers, and it always gets rave reviews.
• Unbelievably Delicious Texture: The creamy sauce seeps into the tender potato slices, while the browned cheese crust adds a satisfying crunch that’s hard to beat.

This isn’t just any au gratin—using Gruyère cheese instead of the usual cheddar or mozzarella adds a luxurious, slightly sweet nuttiness that complements the thyme beautifully. The thyme isn’t overpowering but lifts the whole dish with a subtle herbal note that feels just right. Honestly, this recipe has a little magic in the way it balances creaminess, cheesiness, and herbiness all at once. If you’ve ever wished for a side dish that feels both indulgent and approachable, this creamy au gratin potato recipe is it.

What Ingredients You Will Need

This recipe calls for straightforward, wholesome ingredients to create that unforgettable creamy au gratin potato experience. Most of these should already be sitting in your pantry or fridge, which makes it even easier to whip up.

• Yukon Gold potatoes (about 2 pounds / 900 grams, peeled and thinly sliced) – their creamy texture holds up well during baking
• Gruyère cheese (8 ounces / 225 grams, grated) – the star cheese for nutty richness
• Fresh thyme (2 teaspoons, leaves only) – for aromatic herbal notes
• Heavy cream (1 ¾ cups / 420 ml) – adds luscious creaminess
• Garlic (2 cloves, minced) – a subtle kick
• Unsalted butter (2 tablespoons / 28 grams) – to grease the baking dish and add richness
• Salt and freshly ground black pepper – to taste, seasoning is key here
• Nutmeg (a pinch, freshly grated if possible) – optional, but it adds a warm undertone

For a budget-friendly approach, I often use store brand heavy cream and find that it yields the same delicious results. If you want to shake things up, swapping Yukon Gold with Russet potatoes works, but just be sure to slice them evenly to avoid uneven cooking. I always recommend using good quality Gruyère, like Emmi, for its melt and flavor profile. And if you don’t have fresh thyme, dried thyme works in a pinch—just use half the amount since dried herbs are more concentrated.

Equipment Needed

• Baking dish: A 9×13-inch (23×33 cm) ceramic or glass dish works beautifully. I’ve tried metal pans, but ceramic gives a more even bake and better browning.
• Mandoline slicer: Highly recommended for thin, even potato slices. If you don’t have one, a sharp chef’s knife will do—just take your time.
• Mixing bowl: For tossing potatoes with cream and seasonings.
• Grater: For grating the Gruyère cheese freshly, which melts better than pre-shredded.
• Measuring cups and spoons: For precision with cream, butter, and spices.

Personally, investing in a mandoline was a game changer. It speeds up prep and ensures every slice cooks evenly, which you’ll notice in texture. If you’re on a budget, a sharp knife and patience work just as well. When using a mandoline, be careful—those blades are sharp! Also, greasing your baking dish with butter is a small step that prevents sticking and adds subtle flavor.

Preparation Method

1. Preheat your oven to 350°F (175°C). Lightly butter your 9×13-inch (23×33 cm) baking dish to prevent sticking and help with browning.
2. Prepare the potatoes: Peel and thinly slice 2 pounds (900 grams) of Yukon Gold potatoes. Aim for about 1/8 inch (3 mm) thickness—too thick and they’ll take forever to cook; too thin and they may turn mushy.
3. Make the cream mixture: In a mixing bowl, combine 1 ¾ cups (420 ml) heavy cream, 2 teaspoons fresh thyme leaves, 2 minced garlic cloves, a pinch of freshly grated nutmeg (optional), and salt and pepper to taste. Whisk gently to mix all flavors. The cream mixture should smell fragrant with thyme and garlic.
4. Layer the potatoes: Arrange half of the potato slices in an even layer in the buttered baking dish. Season lightly with salt and pepper.
5. Add cheese: Sprinkle half of the 8 ounces (225 grams) grated Gruyère evenly over the first layer.
6. Pour cream: Pour half of the cream mixture over the layered potatoes and cheese, letting it seep between the slices.
7. Repeat layers: Add the remaining potato slices, season again, then top with the remaining Gruyère and pour the rest of the cream mixture on top.
8. Bake uncovered: Place the dish in the oven and bake for 40-50 minutes. The potatoes should be tender when pierced with a fork, and the top should be golden and bubbly. If the top browns too quickly, tent loosely with foil for the last 10-15 minutes.
9. Rest before serving: Let the gratin sit for 10 minutes after baking. This helps the sauce thicken slightly and makes serving easier.

If the sauce looks too thin after baking, resting is your friend. The cream will thicken as it cools. Also, keep an eye on the top during baking—it’s easy for the cheese to get too dark if your oven runs hot. A quick foil tent fixes that right up.

Cooking Tips & Techniques

Getting the perfect creamy au gratin potatoes isn’t rocket science, but a few tricks go a long way. First, uniform slicing is key. Thin slices cook evenly and soak up the cream better. I used to rush this step and ended up with some slices undercooked or others mushy—lesson learned!

Next, don’t skimp on the Gruyère. I know it’s tempting to use cheddar or another cheese, but Gruyère melts uniquely and has the right nutty flavor that pairs beautifully with thyme. Freshly grating it rather than using pre-shredded cheese makes a noticeable difference in texture.

Seasoning in layers is another tip. Salt the potatoes lightly as you layer them, not just the cream mixture. This helps build flavor throughout, not just on the surface.

Lastly, baking uncovered creates a lovely browned crust on top, but watch that it doesn’t burn. Ovens vary, so check halfway through. I like to rotate the dish once during baking for even heat distribution.

Variations & Adaptations

• Vegetarian option: This recipe is already vegetarian, but you can swap the heavy cream for a plant-based cream substitute if dairy-free is needed. Just be sure to use a creamy version for richness.
• Cheese swap: If Gruyère isn’t available, Emmental or a good-quality Swiss cheese works well. For a sharper twist, add a little aged white cheddar mixed in.
• Herb variations: Try rosemary or sage instead of thyme for a different herbal profile. Use fresh herbs for best flavor.
• Make it spicy: Add a pinch of cayenne pepper or smoked paprika to the cream mix for a subtle kick.
• Cooking method adjustment: For a quicker version, parboil the potatoes for 5 minutes before layering to reduce baking time.

I once added caramelized onions between the layers for a sweeter depth that was surprisingly good—definitely worth trying if you like a touch of sweetness with your savory.

Serving & Storage Suggestions

The best way to enjoy creamy au gratin potatoes with Gruyère and thyme is fresh and warm, straight from the oven. Serve alongside roast chicken, beef, or even a hearty shepherd’s pie for a satisfying meal. The golden crust and creamy inside pair wonderfully with crisp green vegetables or a fresh salad to balance richness.

Leftovers store well in the refrigerator for up to 3 days. Cover tightly with foil or plastic wrap. Reheat in the oven at 325°F (165°C) until warmed through to keep the crust crispy. Avoid microwaving if you want to preserve that texture.

This dish also freezes nicely. Portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Flavors tend to deepen after resting, so sometimes I find the leftovers even better the next day.

Nutritional Information & Benefits

This creamy au gratin potato recipe combines indulgence with some nutritional upsides. Potatoes provide vitamin C and potassium, while the Gruyère cheese contributes protein and calcium. Using fresh thyme adds antioxidants and a touch of herbal wellness.

Per serving (assuming 6 servings), it roughly contains 300 calories, 20 grams fat, 20 grams carbohydrates, and 10 grams protein. It’s a richer side, so pairing it with lean proteins and veggies balances the meal. For gluten-free eaters, this recipe is naturally free from gluten, making it a safe and tasty choice.

Conclusion

Honestly, this creamy au gratin potatoes with Gruyère and thyme recipe has carved a cozy spot in my kitchen routine. It’s the kind of dish that’s simple to make yet feels special enough for company. You can tweak the herbs or cheese to fit your mood or pantry, and it always turns out creamy, flavorful, and comforting. There’s a quiet satisfaction in layering those potatoes and watching the cheese bubble to golden perfection.

Give it a try and make it your own—maybe even pair it with a fresh loaf of rosemary sea salt bread to soak up every last bit of cream. I’d love to hear how you customize it or what dishes you serve it alongside.

FAQs

Can I prepare au gratin potatoes ahead of time?

Yes, you can assemble the dish a few hours in advance and keep it covered in the fridge. Bake just before serving, and add a few extra minutes to the cooking time if chilled.

What’s the difference between au gratin potatoes and scalloped potatoes?

Au gratin potatoes typically include cheese in the sauce and on top, creating a bubbly, browned crust. Scalloped potatoes often use a creamy sauce without cheese, so they’re milder and less crusty.

Can I use a different type of potato?

Yukon Golds are ideal because they hold their shape and have a creamy texture. Russets or red potatoes work but slice them evenly to ensure they cook through.

How do I prevent my au gratin potatoes from being watery?

Use heavy cream, not milk, for a richer sauce that doesn’t separate. Also, slice potatoes thinly and evenly, and don’t overcrowd the pan so the cream can circulate well.

Can I add other vegetables to this dish?

Absolutely! Thinly sliced onions or leeks work well layered in. Some people add mushrooms or spinach for extra flavor and nutrition.

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