Crispy Potato Gratin
Thinly sliced potatoes layered with Gruyère and cream, then crisped under the broiler in one skillet. A French bistro classic that feels fancy but takes less than 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Heat broiler to high. Slice potatoes 1/8-inch thick (use a mandoline if you have one); don't peel.
Step 2
Whisk cream, milk, mustard, nutmeg, salt, and pepper in a bowl until combined. Stir in minced shallot.
Step 3
Spread 1 tbsp butter in a 12-inch cast-iron or oven-safe skillet. Layer half the potatoes, overlapping slightly.
Step 4
Scatter half the Gruyère over potatoes. Layer remaining potatoes, then remaining cheese. Pour cream mixture over top.
Step 5
Tuck thyme sprigs into the layers. Slide skillet under broiler 8–10 minutes until edges are deep golden and bubbling.
Step 6
Remove from broiler and rest 2 minutes. Top surface should be crispy and cheese should pull away from edges.
Tools you’ll need
- 12-inch cast-iron or oven-safe skillet
- mandoline or sharp knife
- medium bowl
- whisk
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