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Potato, Thyme & Olive Oil Gratin

Scott Phillips

Servings: six to eight.

The recipe can be made completely up to 4 hours ahead; let the dish sit on the counter and, 20 minutes before serving time, reheat it in the oven until warmed through.


  • 5 Tbs. extra-virgin olive oil
  • 3 lb. Yukon Gold potatoes
  • 1 tsp. chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1/2 cup homemade or low-salt chicken broth

Nutritional Information

  • Nutritional Sample Size based on 8 servings
  • Calories (kcal) : 220
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 150
  • Carbohydrates (g): 32
  • Fiber (g): 3
  • Protein (g): 3


  • Position a rack in the middle of the oven and heat the oven to 375°F. Coat the inside of a 9×9-inch or equivalent baking dish with 1 Tbs. of the olive oil. Peel the potatoes, slice them into 1/8-inch-thick rounds, and put them in a bowl. Add the thyme, 1-1/2 tsp. salt, and a few grinds of pepper and toss to coat everything evenly, making sure that you separate all the sticking potatoes. Pour the potatoes into the baking dish and arrange them in an even layer.
  • Bring the chicken broth to a simmer in a small saucepan. Whisk the remaining 4 Tbs. oil into the broth and pour the mixture over the potatoes. Press down on the potatoes with the back of a spatula to distribute the liquid. Cover the baking dish with foil and bake for 30 min. Remove from the oven and remove the foil. Press down on the potatoes with a spatula to get the juices to bubble up over the edges of the potatoes. Return the pan to the oven, uncovered now, and cook for another 15 min. Repeat this process of pressing on the potatoes every 15 min. two more times for a total cooking time of 1 hour and 15 min. When done, the gratin will be lightly brown on top and the potatoes tender when pierced with the tip of a small knife. If the top of the gratin isn’t browned after this amount of time, press on the potatoes again with the spatula and return the pan to the oven for up to another 10 min.
    Keep the potatoes moist and flavorful by pressing down on the gratin with a spatula several times during the baking process to redistribute the liquid.

  • Remove the dish from the oven. Press one last time with the spatula and then let the dish rest on a cooling rack for 30 min. before serving.


Rate or Review


  • momsstuffing | 05/20/2017

    Wow! Wonderful and different from the usual potato dish. Kids weren't quite as thrilled but adults ate it up! Very easy too!

  • missennui | 04/06/2015

    Made this for holiday dinner serving 7 hungry people. Followed advice of previous reviewers and added a little more oil and a little more kosher salt. DELISH!! There wasn't any left and I can't wait to make it again. I made it with homemade vegetable broth to accommodate a vegan (heavy on okra flavor, of all things) and baked it an extra 10 minutes to crisp up the edges. Incredibly moist, flavorful, basically melted in our mouths. A huge hit.

  • Sile | 04/20/2008

    I made this dish for forty - using a mandolin made quick work of slicing the potatoes, which was the only time consuming part of the dish...I did use more olive oil in order to prevent the potatoes from sticking together and I baked them longer than suggested so that they were a lovely brown on top and had crispy bits (which were consumed rapidly!)

  • User avater
    Amy | 03/24/2008

    Delicious and beautiful, but needed much more salt. That may be because my homemade broth has no salt at all? Not sure if that's why. But I will definitely make this again.

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