Creamy Smashed Potato Gratin (Printable)

Golden smashed potatoes layered with cream, aromatic herbs, and melted cheeses, baked to perfection.

# Components:

→ 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 thyme
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

# Directions:

01 - Preheat oven to 425°F. 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, approximately 15-18 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 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 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 cheeses.
07 - Layer the remaining potatoes on top, then cover with the remaining cream mixture and cheeses.
08 - Bake in the oven at 425°F for 20-25 minutes 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 edges and creamy, herb-infused centers feels like two dishes celebrating each other on the same plate.
  • It's fancy enough to impress people at dinner but simple enough that you'll actually make it on a random Tuesday.
02 -
  • Don't skip the first roast of the smashed potatoes—this creates the textural contrast that makes the dish memorable instead of just creamy.
  • If your cream mixture boils, the fat separates and you'll end up with a grainy sauce; keep that heat low and patient.
03 -
  • Use a potato masher or the bottom of a sturdy glass rather than a ricer—you want texture, not baby food.
  • Grate your cheeses fresh if you can; pre-shredded cheese has additives that prevent it from melting as smoothly and beautifully.
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