Sunday Creamy Potato Gratin

Name: Sunday Creamy Potato Gratin
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 2 pounds potatoes, thinly sliced; 2 cups heavy cream; 1 cup grated Gruyère cheese; 1 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste; Butter, for greasing the dish

Highlighted under: Cozy Recipes

I love making Sunday Creamy Potato Gratin as a comforting side dish for family dinners. The moments I share with my loved ones over this creamy, cheesy potato delight make each bite even more special. The combination of flavors and textures creates a fulfilling experience that keeps everyone coming back for seconds. Plus, the best part is how easy it is to prepare. I often modify the herbs and cheeses based on what I have on hand, making it a versatile dish that never fails to impress.

Created by

Cressida Northwood

Last updated on 2026-01-12T06:34:36.539Z

When I first tried making potato gratin, I was amazed by how simple ingredients could create such an elegant dish. Using a mix of both sharp and mild cheeses allowed me to strike the right balance of flavor, while the addition of fresh herbs lent an aromatic touch that elevated the entire dish. I also learned that layering the potatoes and letting everything sit before baking ensures a creamy consistency throughout.

After a few attempts, I discovered that the key to perfect potato gratin lies in thinly slicing the potatoes so they cook evenly. Using a mandolin makes this task blissfully easy! I remember the first time I served this at a family gathering—their smiles said it all. Now, it has become a staple in our Sunday dinners.

Why You Will Love This Recipe
Creamy layers of cheese and potatoes meld beautifully for a perfect comfort food dish
The addition of fresh herbs brings a delightful aroma and freshness
Easily customizable with different cheeses and seasonings based on your taste

Understanding the Ingredients

The star of this Sunday Creamy Potato Gratin is, of course, the potatoes. Opt for starchy varieties like Russets or Yukon Golds, which create that desirable creamy texture when baked. Thinly slicing them ensures even cooking and helps them absorb the rich flavors from the cream and cheese. A mandoline slicer can be a game changer for achieving uniform slices, ensuring each layer cooks perfectly without any raw bites.

The choice of cheese significantly impacts the flavor profile of your gratin. Gruyère provides a nutty depth, while Parmesan adds a savory saltiness. For a twist, consider using sharp cheddar for a pungent kick or adding a sprinkle of blue cheese for an upscale version. Just remember, if you substitute cheeses, consider their melting qualities to maintain that signature creamy texture.

Mastering the Baking Technique

Baking the gratin with an aluminum foil cover initially helps steam the potatoes, ensuring they cook through. After 30 minutes, removing the foil allows the top to develop a golden, crispy crust. You should be able to see the edges of the potatoes start to bubble and brown when it’s time to uncover. This combination of steaming and crisping gives you the best of both worlds: tender, cooked potatoes and a satisfying, crispy top.

A common pitfall when making gratin is overcooking, leading to a dry texture instead of the creamy consistency you want. Keep an eye on it during the final 20 minutes of uncovered baking. The gratin should be bubbly and golden; a gentle jiggle will show that it’s set yet still creamy. If you find your gratin browning too quickly, simply reduce the oven temperature by 25°F and continue baking. A perfectly cooked gratin is worth the watch!

Serving and Storing Tips

Once baked, allow your gratin to rest for about 10 minutes before cutting. This allows the layers to set, making serving easier without it falling apart. Pair it with a fresh green salad or roasted vegetables to balance the dish's richness. It also complements various proteins, making it a great side for roasted chicken or grilled fish for a complete meal.

For make-ahead convenience, you can prepare the gratin up to the baking stage in advance. Cover it tightly and refrigerate for up to two days. When ready to enjoy, simply bake as directed, adding a few extra minutes if starting from cold. Leftovers can be stored in an airtight container in the refrigerator for up to three days, or frozen for a month. Just reheat in the oven to maintain that creamy texture, ensuring it’s heated through and bubbly.

Ingredients

For the Gratin

2 pounds potatoes, thinly sliced
2 cups heavy cream
1 cup grated Gruyère cheese
1 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
Butter, for greasing the dish

Feel free to experiment with different types of cheese to find your signature flavor!

Instructions

Prepare Your Baking Dish

Preheat your oven to 350°F (175°C). Grease a baking dish with butter.

Layer the Potatoes

Arrange half of the sliced potatoes in an even layer at the bottom of the dish.

Add the Cream Mixture

In a bowl, mix heavy cream, minced garlic, thyme, salt, and pepper. Pour half of this mixture over the first layer of potatoes.

Add the Cheese and Finish Layering

Sprinkle half of both types of cheese over this layer. Repeat the process with the remaining potatoes, the remaining cream mixture, and top with the remaining cheese.

Bake the Gratin

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes or until the top is golden and bubbly.

Cooling and Serving

Let the gratin cool for a few minutes before slicing and serving. Enjoy your delicious creation!

This dish pairs wonderfully with a simple green salad.

Pro Tips

Using a mandolin to slice your potatoes ensures even cooking and a perfect texture for the gratin.

Flavor Variations

This gratin is a blank canvas for a variety of flavor additions. Consider mixing in sautéed onions or leeks for added sweetness, or adding smoked paprika for a hint of earthiness. You can incorporate different herbs like rosemary or chives to match your meal's theme or personal taste. Each tweak can make the dish uniquely yours, enticing even the most discerning palates with new twists on the classic.

For a healthier version, swap out some heavy cream for Greek yogurt to retain creaminess while reducing fat. Another option is to experiment with plant-based milks like oat or almond milk, using vegan cheese alternatives for a dairy-free dish. Keep in mind that these substitutions may alter the flavor slightly, so adjust your seasonings accordingly to maintain balance.

Troubleshooting Common Issues

If you find your gratin too watery after baking, it could be due to excess moisture from the potatoes. To mitigate this, be sure to pat them dry before layering, or consider precooking them briefly in salted water until just tender, then draining thoroughly. This can also help enhance the flavor of the dish by allowing the cream to absorb better into the potatoes instead of pooling at the bottom.

Another issue can arise with uneven layers, leading to some portions overcooked while others remain hard. Ensure you layer evenly and tightly; each layer should be roughly the same thickness. If using different potato varieties, keep their cooking times in mind to avoid any inconsistency. A gentle press down on each layer helps compress them, ensuring smooth cooking throughout.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! Feel free to mix and match your favorite cheeses.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I prepare this dish ahead of time?

Yes! You can assemble the gratin up to a day in advance and bake it when ready.

→ What can I serve with potato gratin?

This dish pairs well with roasted vegetables or a simple lemon dressing salad.