This rippled potato gratin is a refined take on the classic comfort dish, with ultra-thin potato slices folded into soft, sculptural layers and baked in garlicky cream with thyme and Gruyère until golden and bubbling.
A mandolin is essential here to achieve slices thin enough to bend and ripple. It’s what creates the signature texture and look of this dish. I’ve linked the mandolin I use and recommend here for anyone wanting to recreate the effect at home.
Rippled Potato Gratin
A golden, creamy potato gratin with delicate rippled layers, fragrant thyme and bubbling Gruyère. This is comfort food, but made elegant.
Ingredients
- 1 Tbsp softened butter for greasing
- 1.7 kg white potatoes washed (skin on)
- 600 ml cream or lite cream / half-and-half
- 5 cloves garlic finely minced
- Pinch freshly grated nutmeg
- Generous salt and freshly cracked black pepper
- 1 Tbsp fresh thyme leaves finely chopped,
- 1 cup grated Gruyère cheese
- ⅓ cup finely grated Parmigiano Reggiano or parmesan cheese
- 1 Tbsp fresh chives chopped, to garnish
Instructions
- Preheat oven to 190°C (fan-forced).
- Slice potatoes using a mandoline on the thinnest setting (ideally <1 mm). The slices should be flexible enough to fold and ripple and hold the folds.
- Grease a shallow baking dish or French oven generously with butter.
- Shape the potatoes by gently folding and waving the slices, layering them upright and snugly into the dish. Season generously with salt and pepper.
- In a jug, mix the cream, garlic, nutmeg, thyme, and a generous amount of salt and pepper.
- Combine the cheeses and sprinkle a layer over the potatoes, reserving a small handful for the top.
- Pour over the cream mixture, ensuring it seeps down between the layers (note it will fall through to the bottom during cooking). Finish with remaining cheese and extra thyme on top.
- Cover tightly with foil or a lid and bake for 60 minutes, until the potatoes are tender when pierced.
- Uncover and bake for a further 20 minutes, or until deeply golden and crisp on top, and bubbling around the edges.
- Rest for 10 minutes, then finish with chopped chives and serve.
7 Comments
Looks delicious. Hopefully I”ll tru the recipe soon
These look beautiful! I can’t wait to try them
Looks wonderful cant wait to try
Which size and style Le Creuset are you using here?
Hi Jennifer, I’m using the 30cm round casserole, it’s from the brand Chasseur.
Can i prep this ahead of time and refrigerate/freeze and then pop in the oven when its time to serve? I’m wondering if there’s something I can do to keep the potatoes from blackening if i prep this. Thanks!
Hi, I haven’t personally tried this so I’m not sure how it would go… Let me know if you try it!