Creamy Smashed Potato Gratin (Printable)

Crisp smashed potatoes baked in a creamy blend of cheeses and fragrant herbs.

# What you need:

→ Potatoes

01 - 3.3 lbs small Yukon Gold or baby potatoes
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste

→ Cream Mixture

04 - 1.5 cups heavy cream
05 - 2 cloves garlic, minced
06 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried
07 - 0.5 teaspoon fresh rosemary, finely chopped
08 - 0.5 teaspoon ground nutmeg

→ Cheeses

09 - 1 cup grated Gruyère cheese
10 - 1 cup grated mozzarella cheese
11 - 0.5 cup grated Parmesan cheese

→ Garnish

12 - 2 tablespoons fresh chives or parsley, chopped

# How to make it:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Place whole potatoes in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender, 15 to 18 minutes.
03 - Drain potatoes and let cool slightly. Transfer to the prepared baking sheet. Use a potato masher or the bottom of a glass to gently smash each potato to approximately 0.5 inch thick.
04 - Drizzle smashed potatoes with olive oil and season generously with salt and pepper. Roast in the oven for 20 minutes, or until edges are crisp and golden.
05 - In a small saucepan over low heat, combine heavy cream, garlic, thyme, rosemary, and nutmeg. Heat gently until just warmed and fragrant; do not boil.
06 - Arrange half the roasted smashed potatoes in a buttered baking dish. Pour over half of the cream mixture and sprinkle with half the Gruyère, mozzarella, and Parmesan.
07 - Layer the remaining potatoes, then top with the rest of the cream and cheeses.
08 - Bake in the oven at 425°F for 20 to 25 minutes, or until bubbly and golden brown on top.
09 - Let rest for 10 minutes before garnishing with fresh herbs and serving.

# Expert Advice:

01 -
  • The contrast between crispy golden edges and creamy, tender centers is absolutely addictive and feels indulgent without being fussy.
  • It comes together in just over an hour, making it perfect for weeknight dinners when you want to impress without the stress.
  • The herb-infused cream is mild enough not to overpower but fragrant enough to make people ask what you did differently.
02 -
  • Don't skip the initial roasting step—those crispy edges are what make this gratin feel special and worth the extra time.
  • The cream should never boil or the herbs will taste bitter and the texture can turn grainy; gentle warmth is all you need to infuse the flavors.
03 -
  • Use small potatoes if possible—they cook faster and have better texture than larger ones that need cutting, which can turn mealy.
  • The cream mixture doesn't need to be piping hot when poured over the potatoes; it should be fragrant and warm to the touch, which is the sweet spot for infusing without risk.
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