This Tall Crispy Potato Cake is a show-stopping savory dish with beautifully layered potatoes, crispy golden edges, and a tender, creamy center. Baked until deeply caramelized and topped with fragrant thyme, this elegant potato cake resembles a savory gâteau and makes the perfect side dish for holidays, brunch, or cozy family dinners. Simple ingredients transform into a stunning recipe that’s both rustic and sophisticated.

Ingredients

• 3 pounds (1.4 kg) Yukon Gold potatoes, thinly sliced
• 1 cup heavy cream
• 1 cup Gruyère cheese, grated
• 3 tablespoons unsalted butter, melted
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg (optional)
• Fresh thyme sprigs, for garnish

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Instructions

1. Prepare the Potatoes

Preheat the oven to 375°F (190°C). Grease an 8-inch springform pan.

Using a mandoline, slice the potatoes very thinly.

2. Make the Cream Mixture

In a bowl, combine the heavy cream, melted butter, garlic, thyme, salt, pepper, and nutmeg.

3. Layer the Potatoes

Arrange the potato slices in overlapping layers, brushing every few layers with the cream mixture and sprinkling with Gruyère cheese.

Continue until all the potatoes are used, pressing down gently to create a tall, compact cake.

4. Bake

Cover with foil and bake for 60 minutes.

Remove the foil and bake another 30–40 minutes until the top is deeply golden and crispy.

Allow the potato cake to rest for 15 minutes before removing from the pan.

5. Serve

Garnish with fresh thyme and slice like a cake.

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Prep Time

20 minutes

Cook Time

1 hour 40 minutes

Total Time

2 hours

Servings

8