A delightful twist on the classic gratin, this recipe combines creamy potatoes with a hint of herbs and a golden cheesy crust.
Preheat your oven to 160°C (320°F).
Preheating ensures even cooking from the start.
Grease an ovenproof dish with a portion of the butter.
Use a paper towel to spread the butter evenly.
Peel and thinly slice the potatoes.
A mandoline slicer can help achieve uniform slices.
Layer the potato slices in the dish, seasoning each layer with salt, pepper, and a sprinkle of cheese.
Overlap the slices slightly for a better texture.
In a saucepan, heat the cream with thyme and nutmeg until warm, then remove the thyme sprigs.
Do not let the cream boil; just warm it gently.
Pour the warm cream mixture over the layered potatoes.
Pour slowly to ensure even distribution.
Dot the top with the remaining butter and a final layer of cheese.
This creates a golden, crispy crust.
Bake in the preheated oven for 1 hour or until the potatoes are tender and the top is golden brown.
Check doneness by inserting a knife into the center; it should slide in easily.
Let the gratin rest for 5 minutes before serving.
Resting allows the layers to set for easier serving.
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