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Prep Time
Cook Time
1 hour 15
Pin Save For Later
Meal TypeEntree

Potato Gratin

Simple to prepare but always impressive when served, this side dish is the perfect complement to any holiday spread.


  • 2 tbsp Organic Red Palm Oil
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 1/2 cups milk
  • 4 tsp chopped fresh thyme
  • 1 tsp Dijon mustard
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • Pinch ground nutmeg
  • 6 Yukon Gold potatoes, peeled and cut into 1/8-inch thick slices
  • 2 onions, very thinly sliced
  • 1 cup shredded Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 5 sprigs fresh thyme


  1. In saucepan, melt palm oil over medium heat; cook garlic for about 1 minute or until fragrant but not browned. Sprinkle with flour; cook for 1 minute. Whisk in milk, chopped thyme, mustard, salt, pepper and nutmeg. Cook, whisking constantly, for 5 to 7 minutes or until smooth and thickened.
  2. Preheat oven to 400°F. In 13- x 9-inch glass baking dish, layer half of the potatoes, onions, Gruyère, Parmesan and sauce. Repeat layers, ending with sauce. Top with thyme sprigs.
  3. Cover and bake for 45 minutes. Uncover and bake for 25 to 30 minutes or until potatoes are very tender and golden brown on top. Let stand for 20 minutes before serving.

Every Superfood Holiday Menu needs a comfort food so we put the classic Potato Gratin on it.

Simple to prepare, this cheesy delight is impressive to all. It adds a nice touch for your menu’s side dish.

{Click HERE to share this recipe on Facebook, and HERE to share it on Twitter. Pin the potatoes to your favorite Pinterest board by clicking HERE. For even more Holiday Superfood inspiration, check out Holiday Superfood Menu.}

Potato Gratin

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Made With Nutiva

Organic Red Palm Oil
Organic Red Palm Oil

Nutrient-dense, ethically-made Fair Trade oil from small family farms in Ecuador

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  1. This is so beautiful and looks absolutely scrumptious! A classic French recipe I grew up eating. Looking forward to trying this recipe – merci! 🙂

    1. Nutiva Team Nutiva says:

      Thank you, Caroline! Enjoy:)

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