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: 2 pounds Yukon Gold potatoes, thinly sliced; 2 cups heavy cream; 1 cup milk; 1-2 cloves garlic, minced; 1 cup Gruyère cheese, grated; 1 cup sharp cheddar cheese, grated; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon nutmeg; 2 tablespoons butter, for greasing the baking dish

Highlighted under: Baking & Desserts

I love nothing more than indulging in a rich, creamy potato gratin on a lazy Sunday. This dish is a family favorite, filled with layers of buttery potatoes and a luscious cheese sauce that brings everyone to the table. I find that the secret to perfecting this gratin lies in the quality of the ingredients and taking the time to let the flavors meld beautifully. It's an uncomplicated dish that rewards patience, creating a comforting side that pairs perfectly with any roasted meat or alongside a fresh salad.

Created by

Jocelyn Parker

Last updated on 2026-01-13T05:22:15.441Z

Cooking this gratin brings back cherished memories of family gatherings and the joy of sharing meals together. I remember the first time I prepared it for a holiday dinner; the aroma wafting through the house was simply irresistible. Choosing a good mix of cheeses enhances the flavor, so I often combine Gruyère with a bit of sharp cheddar for depth.

What I love most about this recipe is the way it transforms simple ingredients into something luxurious. Layering the potatoes thinly is crucial for achieving the right texture, and I always make sure to season each layer for optimal flavor. Trust me, this dish is worth every minute spent in the kitchen!

        Why You'll Love This Recipe
        Creamy, decadent layers that bind perfectly with each bite
A delightful mix of cheeses that elevate the flavor
Versatile enough to pair with any main course, making it a table favorite

      

Understanding the Ingredients

The foundation of any great potato gratin is, of course, the potatoes. Yukon Gold potatoes are my choice because of their creamy, buttery flavor and the ideal waxy texture that holds up during baking. Their natural sweetness balances perfectly with the rich cheese sauce. For best results, aim for evenly-sized slices, about a quarter-inch thick, to ensure consistent cooking. A mandoline is a fantastic tool for achieving uniform slices, but a sharp knife works just as well if you're careful.

In this recipe, we're using a mix of Gruyère and sharp cheddar cheeses. Gruyère provides a nutty and slightly sweet flavor, perfect for that classic gratin touch, while sharp cheddar enhances the overall richness with a more defined, tangy bite. If you're looking to make this dish lighter, consider reducing the amount of cheese or substituting part of the heavy cream with a lower-fat option, but keep in mind this may alter the final creaminess.

Layering for Maximum Flavor

Layering is key in this potato gratin, and it's where you can really build flavor. When you sprinkle the garlic, salt, and pepper between the layers, each slice of potato absorbs the seasoning, leading to a well-balanced result. Don't rush this step; I like to take my time to ensure even distribution, making sure every bite is as flavorful as the last. Feel free to add a pinch of fresh herbs, like thyme or rosemary, for an aromatic lift.

Another useful tip is to pour the cream mixture gradually with each layer rather than all at once. This technique allows the cream to seep through the potatoes uniformly, ensuring they cook evenly and absorb that rich, creamy goodness. As the gratin bakes, the flavors meld, and the top becomes beautifully crusty, contrasting with the tender layers underneath.

Finishing Touches and Serving Suggestions

After baking, let the gratin rest for about 10 minutes before serving. This cooling period allows the layers to set, making it easier to cut perfect squares. When garnishing, consider a sprinkle of freshly chopped parsley or chives for a pop of color and brightness against the rich backdrop of the dish. If you're serving it as a side, it pairs wonderfully with roasted meats or grilled vegetables, complementing them with its creamy texture.

For a make-ahead option, you can prepare the gratin a day in advance. Assemble the dish, cover it tightly with plastic wrap, and refrigerate. When ready to bake, remove from the fridge and let it sit at room temperature for about 30 minutes to ensure even cooking. You may need to extend the baking time slightly if starting from cold. Should there be leftovers, they reheat beautifully in the oven, regaining their creamy goodness.

Ingredients

Gather these ingredients to prepare a delicious Sunday Creamy Potato Gratin:

Ingredients

2 pounds Yukon Gold potatoes, thinly sliced
2 cups heavy cream
1 cup milk
1-2 cloves garlic, minced
1 cup Gruyère cheese, grated
1 cup sharp cheddar cheese, grated
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
2 tablespoons butter, for greasing the baking dish

Make sure to wash and slice your potatoes thinly for the best texture.

Instructions

Follow these steps to prepare your gratin:

Prepare the Baking Dish

Preheat your oven to 375°F (190°C). Grease a baking dish with butter to prevent sticking.

Layer the Ingredients

Start layering half of the sliced potatoes in the bottom of the dish. Sprinkle half of the minced garlic, salt, and pepper. Pour half of the heavy cream and milk mixture over the potatoes.

Add Cheese

Sprinkle half of the Gruyère and cheddar cheese over the first layer. Repeat with the remaining potatoes, garlic, salt, pepper, cream mixture, and top with the rest of the cheese.

Bake the Gratin

Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden brown and the potatoes are tender.

Serve and Enjoy

Let it cool for a few minutes before serving. This dish is perfect on its own or as a side with your favorite protein.

Serve this dish warm for the best creamy experience!

Pro Tips

For an extra touch, sprinkle fresh herbs like thyme or chives before serving. They add a wonderful aroma and color.

Troubleshooting Common Issues

If your gratin isn't browning as expected, it may need more time in the oven uncovered. After the initial bake, keep an eye on it to prevent burning while achieving that lovely golden hue. For a quicker browning effect, you can briefly broil it at the end; just be sure to watch closely, as it can turn from golden to burnt in a matter of seconds.

Another common issue is a watery bottom. To combat this, ensure your potatoes are dry before assembling, and avoid over-salting them as they can release moisture during baking. If you find that your gratin is too watery after cooking, you can return it to the oven uncovered to help evaporate the excess liquid.

Ingredient Variations and Swaps

If you're in a pinch for potatoes, consider using Russet potatoes. They will yield a different texture, being a bit more starchy, but they can still work well if you're craving a potato dish. Additionally, for a lighter variation, swapping out heavy cream for half-and-half or coconut cream can create a unique flavor profile while reducing the overall richness.

For cheese options, feel free to experiment with smoked cheeses, like smoked Gouda, or even a sprinkle of blue cheese for a bold twist. You can also modify the creaminess by using a dairy-free milk alternative, but ensure you select a version that has a neutral flavor to avoid overpowering the dish.

Storing and Reheating Tips

Leftover potato gratin can be stored in an airtight container in the refrigerator for up to three days, making it a fantastic option for meal prep. To reheat, place it in a preheated oven at 350°F (175°C) until warmed through. Covering it with foil initially can help prevent it from drying out, then uncover for the last few minutes to revive the crispy top.

If you're looking to freeze the gratin, cool it completely before transferring it to a freezer-safe container. It can be frozen for up to two months. To reheat, thaw it in the fridge overnight and warm in the oven covered, gradually uncovering to re-crisp the top as it heats through.

Questions About Recipes

→ Can I prepare this dish ahead of time?

Yes, you can assemble the gratin a day in advance. Cover it and store it in the refrigerator, then bake it when you're ready to serve.

→ What type of potatoes work best for gratin?

Yukon Gold potatoes are perfect for their creamy texture and buttery flavor, but you can also use Russet potatoes.

→ Can I use low-fat milk instead of heavy cream?

While you can use low-fat milk, the gratin won't be as rich and creamy. For the best results, use heavy cream.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best quality.