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Two Potato Gratin with Thyme and Shallots

16 Comments

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Potato Gratin amped up with two kinds of potatoes, yams and russet potatoes. Two Potato Gratin with Thyme and Shallots has full flavors, with creamy-cheesy textures. Super easy to make and looks elegant on any dinner table. This is comfort food with class.

two potato gratin with thyme and shallots in an oblong baking dish with utensils on side. cheese is melted on top.

Any cheesy dish belongs in the ‘comfort food’ category, but cheesy potatoes belong at the top; and this recipe for Two Potato Gratin with Thyme and Shallots is not only comforting, it also seems a bit elegant and special. But it’s so easy to make, it can be part of the menu any time you like.

two potato gratin in a white oblong baking dish on a gray dish towel. Fork below and spoon in dish. Melted cheese on top with fresh thyme.

I discovered a recipe for Two Potato Gratin in Centennial Kitchen’s Thanksgiving Recipes magazine and I added shallots to the recipe, doubled the cheese, and adapted some of the process to ensure the potatoes were fully cooked and the topping didn’t over brown.

Potato Gratin ingredients are layered, rather than made into a cheese sauce mixed with potatoes. The recipe is super simple that a kitchen novice can be proud of the results and an expert with a discerning palette will be pleased as well.

Main Ingredients in Two Potato Gratin with Thyme and Shallots-

Potatoes – For this two potato gratin, I used both Russet potatoes that I didn’t bother to peel and orange yam sweet potatoes.

Shallots – Shallots are milder than onions and garlic, kind of a shy combination of both. The shallots in this potato gratin are just enough extra flavor to complement the potatoes and thyme.

Cream – Cream is used in potato gratins because for classic gratin, the cream sauce is not really thick and is still a bit separate from the cheese in the recipe. It layers with the cheeses but doesn’t fully absorb it. For this recipe, I heated the cream with full sprigs of thyme and then let it sit for a bit so the thyme flavor could seep into the cream, deepening it and making it more complex.

Fresh Thyme – For this recipe, the thyme adds almost a lemon-minty flavor. Perfect to keep the brightness in the recipe. If you want to change things up, you can substitute rosemary for a more woodsy, evergreen flavor.

Cheese – In the printable recipe, I suggest Gruyere and sharp cheddar. But you can really mix out the cheeses to your liking in the gratin; just make sure one is rather sharp and the other a little mild. Both should melt well and I don’t recommend buying pre-grated cheese, which are treated with cellulose to prevent clumping and thus also removes some of the moisture from the cheese. This cheese doesn’t blend or melt as smooth as if you buy a block and grate it yourself.

Close up of two potato gratin with thyme and shallots

Two Potato Gratin with Thyme and Shallots is so hearty and delicious, it can be a vegetarian main dish served with a side salad or roasted broccoli. Or add leftover ham or turkey before baking if you want to add meat for a one-dish casserole.

Potatoes are often a staple to a meal especially during the holidays and extended family or friend dinner parties. Be sure to check out more of my favorite potato recipes, like my Scalloped Hasselback Potatoes, or Lemony Garlic Potatoes, and Baked Mashed Potato Cakes. If you make any of these or other Good Dinner Mom recipes, be sure to tag them with #gooddinnermom so I can feature you!

Print Recipe
5 from 14 votes

Two Potato Gratin with Thyme and Shallots

Delicious, hearty, and creamy all in one potato gratin. A mandoline is helpful to slice the potatoes quickly and uniformly. This recipe is very easy but so full of flavor.
Course Side Dish
Cuisine American
Keyword gratin, holidays, Potatoes, Side dishes
Prep Time 15 minutes
Cook Time 1 hour
Servings 8 people
Calories 288
Author Sally Humeniuk

Ingredients 

  • 2 medium orange skinned sweet potatoes (yams), peeled and sliced into ⅛-inch rounds
  • 2 large russet potatoes, sliced into ⅛-inch rounds- No need to peel
  • ½ cup shallot, sliced
  • 1 ½ tsp kosher salt, or 1 teaspoon table salt
  • 1 ½ cups heavy cream
  • 3 sprigs fresh thyme, plus more thyme leaves for garnish
  • 1 tbsp butter, softened for coating baking dish
  • 2 cups shredded Gruyere cheese, divided or any favorite Swiss cheese
  • 2 cups shredded sharp cheese, divided

Instructions

  • Preheat oven to 400F°
  • In a large mixing bowl, toss potato slices and ½ cup shallots with 1 ½ teaspoons of kosher salt. Set aside.
  • In a small saucepan over medium heat, add 1 ½ cup cream and 3 thyme sprigs. Heat, stirring occasionally, about 5 minutes; set aside to let thyme steep for 15 minutes, then remove sprigs. Pour half of cream mixture into bowl with potatoes and toss with your hands to coat.
  • Coat a 2-quart baking with 1 Tablespoon of softened butter; layer half of the potato/shallot mixture in the baking dish and top with 1 cup of each of the cheeses. Top with remaining potato/shallots; pour in the remaining cream, plus any cream that accumulated in the bottom of the potato/shallot bowl. Sprinkle with the remaining cheeses.
  • Cover loosely with foil. Bake for 45 minutes. Uncover and bake 20 to 25 minutes or until the potatoes are tender and cheese is golden brown. If the cheese begins to brown too much, place foil back over the top of the dish until baking is complete (potatoes are tender). Garnish with more fresh thyme leaves to serve.
  • This dish can sit covered with foil for about 15 minutes before serving if needed while other items in the meal are being completed, or can remain in a 250F° oven for up to 30 minutes before serving. Best served the day of baking for appearance, though leftovers reheat very well up to 2 days after baking.

Equipment

Mandoline
Large mixing bowl
Small saucepan
2-quart baking dish

Notes

  • You can use whatever cheeses you like in the recipe as long as they are good for melting; choose one that's rather sharp and another with full flavor to provide complex flavors. Do not buy pre-shredded cheese as most are covered with ingredients that prevent clumping but also inhibits ideal melting.
  • You can switch out the thyme for rosemary with delicious results.
  • If you prefer more sweet potato than russet in the recipe, use 2 large sweet potatoes and 2 medium russet potatoes and, of course, the recipe is good with just one or the other, but it's a pretty presentation with both.
  • The amount of cheese in the recipe is plentiful but feel free to add additional cheese to the top after removing the foil for even more of a cheesy top.
  • Gratins are known for the liquid from the heavy cream so be sure to catch the cream in each portion. The cream and cheese do not combine to be a combined sauce. 
  • Don't skip seeping the thyme in the cream. The flavor is subtle after seeping but wonderful in the dish.
Nutrition Facts
Two Potato Gratin with Thyme and Shallots
Amount Per Serving (1 eighth)
Calories 288 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 65mg22%
Sodium 501mg22%
Potassium 611mg17%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 3g3%
Protein 4g8%
Vitamin A 8734IU175%
Vitamin C 7mg8%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Thanksgiving Magazine publication 2021.

Pinterest pin of two potato gratin with thyme and shallots

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Published on November 11, 2021

Comments

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    Recipe Rating




  1. brenda l says

    April 9, 2022 at 9:22 AM

    5 stars
    These potatoes go with everything and I get nothing but raves reviews when entertaining with them. This IS the recipe I will always use from now on.

    Reply
  2. ron parker says

    April 9, 2022 at 9:20 AM

    5 stars
    I Thought I should make a comment on this delicious recipe since I have made it time and time again. Everyone always loves it. Its so easy to make and the flavors are just right together. Thank you so much Sally, we enjoy ever bite!

    Reply
    • Sally Humeniuk says

      April 10, 2022 at 9:53 AM

      Thanks Ron! I’m so glad you like this recipe enough to make it repeatedly. Thanks also for taking the time to comment. It means a lot!

      Reply
  3. maryellen myer says

    April 6, 2022 at 6:26 AM

    5 stars
    Sally…these two types of potatoes are so yummy together! Quick to make and so creamy, my family absolutely loved this dish! Thank you SO MUCH for sharing this wonderful recipe 🙂

    Reply
  4. katie h says

    April 6, 2022 at 6:22 AM

    5 stars
    These have an EXCELLENT flavor. Made them for Sunday dinner, which meant there wouldn’t be a lot of time to prepare it after the morning church service. I made the entire dish up to the point where it was ready to bake the night before, then covered and refrigerated it overnight. I was worried the potatoes would be mushy, so I sliced them a bit thicker than the recipe called for, but they were just fine. Thanks for sharing Sally, this will definitely be my go-to for family dinners.

    Reply
  5. Marge I says

    January 14, 2022 at 6:54 AM

    5 stars
    I have made this recipe twice now! Yesterday we made it for a women’s luncheon and it was such a hit! I had people asking me for the recipe and how much they loved the two types of potatoes in it. It was a real hit and I’m making it for Easter dinner.

    Reply
  6. Shay M says

    January 14, 2022 at 6:24 AM

    5 stars
    These looks so good! Could I sub in sour cream or yogurt in place of the heavy cream? I just never have it on hand. Thanks Sally!

    Reply
  7. Heidi says

    January 12, 2022 at 9:13 AM

    5 stars
    My go to meal when hosting people for lunch or dinner! So yummy, easy to make. Highly recommend this and all of your recipes to friends!

    Reply
  8. sophia says

    January 12, 2022 at 6:52 AM

    5 stars
    This looks amazing! Love all these flavors! Im thinking this will pair great with salmon!

    Reply
  9. Kelli says

    January 11, 2022 at 4:44 PM

    5 stars
    This was delicious! Even my pickiest eater enjoyed this and everyone asked for seconds. Will definitely be making again! Another fantastic recipe, thank you!

    Reply
  10. Jacqueline Meldrum says

    November 14, 2021 at 1:02 PM

    5 stars
    You had me at potatoes. This looks really really good!

    Reply
    • Sally Humeniuk says

      November 17, 2021 at 10:07 AM

      I am with you there, Jacqueline! Potatoes all the ways. 😉

      Reply
  11. Tavo says

    November 14, 2021 at 12:38 PM

    5 stars
    My kind of recipe! I am making this for Thanksgiving dinner! I had it yesterday and it was such a hit!

    Reply
  12. Dana Sandonato says

    November 14, 2021 at 12:14 PM

    5 stars
    Cheesy, carby goodness! Nothing beats a dish like this. Perfect for entertaining during the holidays! Or just for the fam, because the leftovers are perfecto!

    Reply
  13. Angela says

    November 14, 2021 at 12:06 PM

    5 stars
    LOVE this! Such a great idea to combine the sweet potatoes with russets. And such a beautiful presentation too. Perfect dish for the holidays!

    Reply
  14. Jenn says

    November 14, 2021 at 11:34 AM

    5 stars
    This is so amazing! It’s elegant and delicious but still casual enough for family dinners. Delish!

    Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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