Sunday Creamy Potato Gratin

Name: Sunday Creamy Potato Gratin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 6 large russet potatoes, peeled and sliced thinly; 2 cups heavy cream; 1 cup milk; 1 cup grated Gruyère cheese; 1 cup grated sharp cheddar cheese; 2 cloves garlic, minced; Salt and pepper to taste; 2 tablespoons butter for greasing; Fresh thyme for garnish (optional)

Highlighted under: Oven Recipes

I absolutely love making Sunday Creamy Potato Gratin, especially when I'm looking for a comforting side dish to impress my family and friends. This recipe combines creamy layers of potatoes with a rich cheese sauce, creating an indulgent experience. The secret lies in the slow cooking process that allows the flavors to meld beautifully while the top gets that perfect golden crust. Perfect for special occasions or a cozy family dinner, this dish never fails to receive compliments at the table!

Created by

Greer Montgomery

Last updated on 2026-01-12T03:45:35.466Z

When I first attempted to make potato gratin, I was amazed at how layering thinly sliced potatoes transformed into such a rich and creamy dish. I would recommend using a mandoline for uniform slices, as it helps achieve that perfect texture. The magic really happens when you bake the gratin slowly, allowing the sauce to penetrate the potatoes.

One of my favorite tips is to use a mix of cheeses to enhance the flavor profile. I always include Gruyère for its nutty taste and sharp cheddar for that classic richness. This combination creates a gratin that's not just comforting, but an absolute showstopper!

Why You'll Love This Recipe
Creamy, dreamy layers of cheesy goodness
A crowd-pleaser that pairs well with any main dish
Versatile enough to add your favorite herbs or spices

Perfecting Your Gratin Technique

To achieve a perfectly creamy texture in your potato gratin, it's essential to slice the potatoes evenly, ideally around 1/8 inch thick. A mandoline slicer works wonders for achieving uniform thickness, which ensures even cooking and creamy consistency throughout. If your slices are too thick, the potatoes may not fully soften during baking, resulting in an uneven texture. Aim for potato slices that are just thin enough to bend slightly without breaking.

The key to a beautifully layered gratin lies in the layering technique. Start at the edges of the baking dish and work towards the center, slightly overlapping each potato slice. This method not only enhances visual appeal but also supports even heat distribution, helping the potatoes cook uniformly. Take your time to create those layers—it makes a visible difference in the final presentation.

Understanding the Cheese Choices

Choosing the right cheese is crucial for flavor and texture in your gratin. Gruyère cheese offers a unique nuttiness that enhances the overall richness of the dish, while sharp cheddar contributes depth and tanginess. If you're looking for a lighter option, you can substitute half of the Gruyère with a lower-fat cheese like part-skim mozzarella, which melts beautifully but still delivers that creamy consistency.

Consider adding a sprinkle of Parmesan cheese on top during the final baking stages for an extra boost of flavor. Parmesan will not only deepen the savory profile of your gratin but also create a delightful crunchy topping when baked until golden. Remember to adjust salt levels accordingly, as Parmesan can be saltier than other cheeses.

Ingredients

Gather the following ingredients to create the ultimate creamy potato gratin:

Ingredients

6 large russet potatoes, peeled and sliced thinly
2 cups heavy cream
1 cup milk
1 cup grated Gruyère cheese
1 cup grated sharp cheddar cheese
2 cloves garlic, minced
Salt and pepper to taste
2 tablespoons butter for greasing
Fresh thyme for garnish (optional)

Make sure you have everything ready before you start assembling the gratin!

Instructions

Follow these steps to create a delicious potato gratin:

Preheat the oven

Start by preheating your oven to 375°F (190°C). This ensures that the gratin will bake evenly and develop that perfect golden crust.

Prepare the baking dish

Grease a 9x13 inch baking dish with butter to prevent sticking. This is crucial for an easy release of the gratin once it's baked.

Layer the potatoes

Begin layering the sliced potatoes in the prepared dish, slightly overlapping each slice. This allows for even cooking and makes for a beautiful presentation.

Make the cheese sauce

In a saucepan, combine the heavy cream, milk, minced garlic, salt, and pepper. Heat until warm, then stir in the Gruyère and cheddar until melted.

Combine and pour

Pour the cheese sauce over the layered potatoes, ensuring they are well covered. This rich sauce is what gives the gratin its incredible creaminess.

Bake

Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and let it bake for an additional 15 minutes until bubbly and golden brown.

Serve

Let the gratin rest for a few minutes before slicing. Garnish with fresh thyme if desired, and serve warm as a delightful side dish.

Enjoy the comforting flavors of your homemade creamy potato gratin!

Pro Tips

For an extra flavor boost, layer in some sautéed onions or cooked bacon between the potato layers. The combination of textures will elevate the dish even further!

Serving and Pairing Suggestions

This creamy potato gratin makes a stunning side dish for roasted meats, particularly a herb-crusted rack of lamb or a savory beef tenderloin. The rich flavors and creamy texture complement the robustness of these dishes beautifully. For a vegetarian option, consider serving it alongside a vibrant beet salad or grilled asparagus to balance the richness with freshness and acidity.

Leftovers? Don't worry! This gratin sits beautifully in the fridge for up to three days. To reheat, simply cover with foil and warm it in a 350°F (175°C) oven until heated through. If you find it a bit dry upon reheating, splash a little cream over the top to restore its luscious texture before serving.

Make-Ahead Tips

One of the best features of this gratin is its make-ahead capability. You can assemble the entire dish a day in advance and store it, covered, in the refrigerator. This allows the flavors to meld beautifully, enhancing the overall taste. Just remember to let it come to room temperature for about 30 minutes before baking to ensure even cooking.

For those looking to freeze portions, prepare the gratin as instructed but do not bake it. Instead, tightly cover the uncooked dish with plastic wrap and aluminum foil, and freeze for up to three months. When ready to bake, thaw overnight in the refrigerator, then add about 10-15 minutes to the baking time since starting from cold. This method lets you enjoy a comforting dish without the last-minute rush!

Questions About Recipes

→ Can I use other types of potatoes?

Absolutely! While russet potatoes work best for their starchiness, Yukon Golds or even sweet potatoes can add a unique twist.

→ Can this dish be made ahead of time?

Yes, you can prepare the gratin a day in advance. Just cover it well and refrigerate, then bake when you're ready.

→ How do I know when the gratin is done?

The gratin is done when it's bubbling, golden brown on top, and a knife easily pierces through the potatoes.

→ Can I freeze potato gratin?

It’s best to enjoy the gratin fresh, but you can freeze it once baked. Just ensure it's fully cooled before wrapping and storing in an airtight container.