Sunday Creamy Potato Gratin

Name: Sunday Creamy Potato Gratin
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 pounds potatoes (Yukon Gold or Russet), peeled and thinly sliced; 4 cloves garlic, minced; 2 cups heavy cream; 1 cup grated Gruyère cheese; 1 cup grated Parmesan cheese; Salt and black pepper to taste; Fresh thyme or rosemary for garnish (optional)

Highlighted under: Baked Food

There's something about a Sunday that calls for comfort food, and this creamy potato gratin is my go-to dish for family gatherings. The rich blend of heavy cream, garlic, and cheese, layered between tender potatoes, makes it the perfect side dish. I love how easy it is to prepare ahead of time; I can have it baking in the oven while I focus on the main course. Trust me, your guests will be asking for seconds—and maybe even the recipe!

Created by

Philippa Grantley

Last updated on 2026-01-12T04:09:36.269Z

When I first made this creamy potato gratin for my family, I was nervous about how it would turn out. But the moment I pulled it from the oven, the aroma filled the kitchen, and everyone gathered around with anticipation. The layers of thinly sliced potatoes soaking in a velvety cream sauce and topped with melted cheese created a dish that was impossible to resist.

What I love most about this recipe is its versatility. You can easily adjust the flavors by adding herbs or even some sautéed onions for extra depth. And for those who prefer a healthier twist, substituting some of the cream with broth works wonders, too. Enjoying it fresh from the oven makes every bite a moment of bliss!

Why You'll Love This Recipe
Creamy texture that comforts the soul
Layers of cheese add irresistible flavor
Perfect for any Sunday family meal

Choosing the Right Potatoes

For this creamy potato gratin, Yukon Gold or Russet potatoes work best due to their starch content. Yukon Golds are slightly waxy, yielding a creamier texture, while Russets provide a fluffier finish. Slice them evenly, about 1/8-inch thick, for uniform cooking. This ensures that every layer melds beautifully without any undercooked sections, resulting in that perfect creamy bite throughout the dish.

If you need to substitute, consider using red potatoes for a unique, slightly sweeter flavor. However, avoid using new potatoes, as their high moisture content can lead to a watery gratin. Having the right type of potato will make a significant difference in the overall texture and flavor of your dish.

Building Layers for Maximum Flavor

Layering is crucial for achieving that rich, creamy result. As you build your gratin, alternate layers of potatoes and garlic—this not only infuses the potatoes with flavor but also creates visual appeal. Be generous with the seasoning between layers. A light sprinkle of salt and pepper will enhance the natural sweetness of the potatoes and balance the richness of the cream and cheese.

Don't hesitate to experiment with cheese! While Gruyère and Parmesan yield a classic combination, adding a bit of sharp cheddar or even blue cheese can provide an exciting twist. Just remember to balance stronger cheeses with the cream to avoid overwhelming the dish.

Perfecting Your Baking Technique

Baking at the right temperature is essential for achieving a beautifully golden top with tender potatoes underneath. Cover the dish with aluminum foil for the first part of baking to allow the potatoes to steam and soften. In the last 25 minutes, removing the foil lets the top get that crispy, caramelized texture you crave. If your gratin isn't browning to your liking, you can broil it for an additional 2-3 minutes, but watch closely to prevent burning.

Let the gratin rest for about 10 minutes after baking. This cooling period allows the layers to set, preventing the dish from being too runny when served. Trust me, allowing it to rest amplifies the flavor melding, making each bite even more delightful.

Ingredients

Gather these ingredients to create your creamy potato gratin.

Ingredients

2 pounds potatoes (Yukon Gold or Russet), peeled and thinly sliced
4 cloves garlic, minced
2 cups heavy cream
1 cup grated Gruyère cheese
1 cup grated Parmesan cheese
Salt and black pepper to taste
Fresh thyme or rosemary for garnish (optional)

Ensure all ingredients are prepared ahead of time for a smooth cooking process.

Instructions

Follow these steps to create a deliciously creamy potato gratin.

Prep the Ingredients

Preheat your oven to 375°F (190°C). Prepare a baking dish by buttering the bottom and sides. Peel and thinly slice the potatoes, and mince the garlic.

Layer the Potatoes

In the prepared baking dish, lay down a layer of potato slices, then sprinkle half the minced garlic. Season with salt and black pepper. Repeat the layering process until all the potatoes and garlic are used.

Add the Cream and Cheese

In a bowl, mix the heavy cream with salt and pepper. Pour the cream mixture evenly over the layered potatoes. Top with grated Gruyère and Parmesan cheese.

Bake the Gratin

Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes. After 35 minutes, remove the foil and bake for an additional 25 minutes or until the top is golden and the potatoes are tender.

Serve and Enjoy

Remove the gratin from the oven, let it cool for a few minutes, and garnish with fresh thyme or rosemary if desired. Serve warm and enjoy the deliciously creamy goodness!

Remember, letting the gratin sit for a few minutes before serving helps the flavors meld beautifully.

Pro Tips

For an additional flavor boost, consider adding sautéed mushrooms or caramelized onions between the layers. This elevates the dish and offers a delightful twist on a classic recipe.

Make-Ahead Tips

If you're prepping for a family gathering, this gratin is perfect for make-ahead preparation. You can assemble it up to a day in advance and keep it covered in the refrigerator. However, if you’re making it a day ahead, reduce the cream mixture’s seasoning slightly—you can adjust it just before baking, as the flavors will deepen overnight.

When you’re ready to bake, remove it from the fridge about 30 minutes prior to ensure even cooking. You might need to extend the baking time by about 10-15 minutes since it'll start cold from the refrigerator. This way, you can enjoy the dish without last-minute stress!

Storage and Reheating

Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheating is simple: place individual portions in the microwave or bake in the oven at 350°F (175°C) until heated through, about 15-20 minutes. For a fresher taste, reheat in the oven to retain that creamy, crunchy texture rather than using the microwave, which can make it soggy.

If you want to freeze portions, do so before baking. Wrap them tightly in foil or freezer-safe containers. When you’re ready to bake from frozen, allow it to thaw overnight in the refrigerator and then follow the baking instructions adjusted for the cold start.

Serving Suggestions

This creamy potato gratin pairs excellently with roasted meats, such as chicken or beef, as well as with a crisp green salad for a lighter option. For a cozy meal, consider serving it alongside a hearty soup or stews. The gratin adds that luxurious feel to a casual family dinner or special occasion.

For a unique twist, try adding cooked vegetables like sautéed spinach or mushrooms into the layers for added nutrition and flavor complexity. You could also serve it alongside a zingy chimichurri or a tangy yogurt sauce on the side for a fresh contrast to the richness of the dish.

Questions About Recipes

→ Can I make this gratin ahead of time?

Absolutely! Simply prepare the gratin up to the baking point, cover it well, and refrigerate for up to 24 hours. Bake it straight from the fridge, adding a few extra minutes to the cook time.

→ What if I don’t have Gruyère cheese?

You can substitute Gruyère with other cheeses like Swiss or even cheddar, for a different flavor profile.

→ Can I use other types of potatoes?

Yukon Gold and Russet potatoes are best for this recipe due to their texture, but you can experiment with other varieties like red potatoes if desired.

→ Is it possible to make this dish gluten-free?

Yes, this gratin recipe is naturally gluten-free since it does not contain flour. Make sure all your dairy products are certified gluten-free.