Parmesan and Thyme Potato Gratin

1. Preheat the oven to 350℉. Grease a 9” glass gratin dish with softened butter and set aside.
2. Trim the rounded tops and bottoms off the potatoes and peel, setting the peeled and trimmed potatoes in cold water. Once peeled, thinly slice the potatoes into rounds, transferring them to cold water as well. Strain the potato slices from the water and allow them to drain, shaking the colander from time to time.
3. Building the gratin requires focus and repeating the same steps consistently. Layer the potatoes in the buttered dish, one at a time, ensuring they are slightly overlapping and in one flat, even layer from edge to edge. Spoon a small amount of the cream over the potatoes (just enough to cover evenly). Follow the drizzling of cream with a light sprinkling of parmesan, a light sprinkling of salt, a few evenly dispersed cracks of black pepper, and a sprinkling of chopped thyme - in that exact order. Repeat with another layer of potatoes, pressing down on the potatoes with your hands before adding the cream and the subsequent ingredients in the same order every time. Keep repeating this process, pressing, creaming, and seasoning each layer, until you’ve reached the top of the dish. Finish the top layer with a bit of extra parmesan.
4. Cover the dish first with parchment, then tightly with foil and carefully transfer to the 350℉ oven. Bake for 30 minutes with the foil, then remove the dish, discard the foil and parchment, rotate and bake for an additional 30-45 minutes or until the sides are bubbling and reduced and the top is golden brown and crispy.
5. Remove from the oven and let rest for ten minutes before serving.

Take a look at our recommended pairing below.