• 3 ½ pounds small thin-skinned potatoes (about 2 - 3”, cut in half if necessary)

  • Salt and pepper to taste

  • ⅔ cup grated gruyere cheese

  • ⅔ cup grated parmesan

  • ½ cup onion, diced

  • 2 cups heavy cream

  • 1 - 2 teaspoon thyme

  1. Preheat oven to 350F. Put potatoes into a pot of heavily salted cold water. Bring to a boil and cook until potatoes are just tender when tested with a fork or skewer.

  2. Drain the potatoes. Place on a sheet tray and crush them with a spatula to approximately ¾ inch thickness and let them steam out for 5 - 10 minutes. Place half of the potatoes in the bottom of a 2 1/2 quart casserole using the smaller pieces to fill in the gaps. Add half of the cheese, onion, cream, and thyme. Add the rest of the potatoes. Scatter the remaining onions and thyme over the potatoes. Top with the remaining cheese. Pour the remaining cream over the top.

Bake for 30 minutes, on a sheet tray, until the top is golden and the mixture  warmed through. Let stand for about ten minutes before serving to allow the mixture to set.

Smashing the Potatoes

Layering the Gratin

Gratin ready for the oven

Gratin ready for the oven