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: 4 large russet potatoes, thinly sliced; 2 cups heavy cream; 1 cup grated gruyère cheese; 1 cup grated cheddar cheese; 2 cloves garlic, minced; 1 tablespoon fresh thyme leaves; Salt and pepper to taste; 2 tablespoons butter, for greasing the baking dish

Highlighted under: Baking & Desserts

I always look forward to Sunday dinners, and nothing warms the heart quite like a creamy potato gratin. This dish is a labor of love, but it's worth every minute spent layering the potatoes and the decadent cream mixture. I've perfected my technique over the years, ensuring that each bite is bursting with flavor, featuring just the right amount of cheese and seasoning. Whether served alongside a roast or as a standalone dish, this gratin never fails to impress. Get ready for a comforting and luxurious addition to your Sunday table!

Created by

Helena Wright

Last updated on 2026-01-13T06:10:17.583Z

I've always been a fan of comforting dishes, and potato gratin holds a special place in my heart. During one chilly October afternoon, I decided to experiment with different cheeses and herbs to elevate the traditional recipe. The fragrance of garlic and thyme wafted through my kitchen, making my mouth water. I discovered that gruyère paired beautifully with cheddar, giving it a rich, nutty flavor.

One key tip I learned through trial and error is layered seasoning; sprinkling salt and pepper between the layers of potatoes ensures that every bite is uniformly delicious. To achieving that golden, bubbling top, I always place the gratin under the broiler for a few minutes at the end. This technique really makes the dish shine on the dinner table!

        Why You'll Love This Recipe
        Creamy texture that makes each bite irresistible.
The harmony of cheeses creates an unforgettable flavor profile.
Perfect for family gatherings, it brings everyone together.

      

Choosing the Right Potatoes

For the best results in this creamy potato gratin, select large russet potatoes. They have a high starch content, which helps achieve that perfectly creamy texture. When slicing the potatoes, aim for consistent thickness, about 1/8 inch, using a mandoline if you have one. This ensures even cooking and a harmonious blend of cream and potatoes, creating that luxurious mouthfeel.

If you prefer a different flavor profile, consider using Yukon Gold potatoes. They're slightly waxier, which results in a creamier texture while still holding their shape well. Remember, whichever potato you choose, always wash and peel them before slicing.

Cheese Choices and Flavor Enhancements

The combination of gruyère and cheddar cheese brings a delightful creaminess and depth to this gratin. Gruyère melts beautifully, offering a nutty flavor, while cheddar adds a sharp contrast that elevates each bite. If you're looking to experiment, try adding a touch of parmesan or fontina for different flavor nuances. Just ensure you maintain the balance of creaminess to avoid overpowering the dish.

Don’t be afraid to add color and depth to the flavor profile by incorporating extras like caramelized onions or sautéed mushrooms between the layers. These ingredients not only enhance the taste but also add beautiful layers of texture. Just be mindful to thinly slice these additional components to maintain even cooking.

Ingredients

Gather the following ingredients to create your creamy potato gratin:

Ingredients

4 large russet potatoes, thinly sliced
2 cups heavy cream
1 cup grated gruyère cheese
1 cup grated cheddar cheese
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
Salt and pepper to taste
2 tablespoons butter, for greasing the baking dish

Make sure to have all ingredients prepared before starting.

Instructions

Follow these steps to create a delicious potato gratin:

Prepare the Potatoes

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter. In a large mixing bowl, combine the heavy cream, minced garlic, thyme, salt, and pepper. Layer about half of the potato slices on the bottom of the dish, followed by a sprinkle of both cheeses.

Build the Layers

Pour half of the cream mixture over the first layer of potatoes. Repeat the layering process with the remaining potatoes, cheeses, and cream until all ingredients are used, finishing with a generous layer of cheese on top.

Bake

Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking for an additional 15 minutes or until the top is golden brown and bubbly.

Serve

Let the gratin cool for about 10 minutes before serving. This will help it set up a bit, making it easier to cut. Enjoy your luxurious Sunday dinner!

Cleanup is quick and easy; savor the deliciousness!

Pro Tips

To enhance the flavor, you can add cooked bacon or caramelized onions between the layers for extra richness.

Make-Ahead and Storage Tips

This potato gratin can be prepared a day in advance, making it an ideal dish for busy Sunday dinners. Simply follow the steps up to the baking process, then cover the assembled dish tightly with plastic wrap or aluminum foil and refrigerate. When ready to serve, remove the wrap and bake directly from the fridge, but add an extra 10-15 minutes to the cooking time to ensure it's hot throughout.

Leftovers, if any, can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the gratin in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You may want to cover it with foil to prevent the top from over-browning.

Troubleshooting Common Issues

If your gratin seems too watery after baking, this could be due to using too much cream or not allowing the layers to set before cutting. Make sure to let the gratin rest for at least 10 minutes before serving; this helps the layers hold together better and reduces excess moisture.

Another common issue could be uneven cooking, leading to some potatoes being undercooked. To avoid this, layer your potato slices tightly and ensure they are evenly distributed in the dish. If you notice the top browning too quickly, simply cover it with aluminum foil for the remaining baking time.

Questions About Recipes

→ Can I make the gratin ahead of time?

Yes, you can prepare the gratin a day in advance. Assemble it without baking, cover it, and refrigerate. Bake it just before serving.

→ What type of cheese works best for gratin?

A combination of gruyère and cheddar works wonderfully. You can also experiment with mozzarella or gouda for different flavors.

→ Can I use other types of potatoes?

While russets are ideal, you can also use Yukon Gold or red potatoes for a different texture and flavor, keeping the cooking times in mind.

→ How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.