The world’s best potatoes au gratin with thyme. So creamy and totally irresistible. I love creamed potatoes, but it’s rare that I have them. These potatoes au gratin are made with thyme and lots of cream and cheese, so they are perfectly creamy and delicious. Serve them with red meat, chicken or as a good accompaniment to salads and vegetarian dishes. These potatoes au gratin can be spiced up with leek, spinach or kale. These creamy potatoes are perfect for cold weather. Enjoy!
Potatoes au gratin
1 kg potatoes, e.g., baking potatoes
2-3 cloves garlic, minced
2 onions, finely chopped
1 tsp. nutmeg
Salt and pepper
Ca. 600 ml cream
100 g grated cheese, e.g. mozzarella
Butter to grease the dish
Potatoes au Gratin
Heat the oven at 200 C convection.
Rinse the potatoes (I left the skins on) and cut them into thin slices.
Mix the garlic, onion, thyme, nutmeg, salt and pepper in a bowl and add the cream. Set it aside for a little while.
Grease an ovenproof dish with butter. Lay the potatoes in the dish and pour the cream over them. Make sure the potatoes are well covered with the cream and that it seeps in between the potatoes. Finally, sprinkle on the grated cheese. Bake the potatoes in the oven for 40-50 minutes, depending on how thick the potato slices are. Use a sharp knife to test the potatoes, if you need to. You can turn the oven up to 225 C for the last 5-10 minutes, so the top is crispy and golden. Serve immediately. Enjoy!