If there’s one dish that feels like a warm hug on a plate, it’s this classic Potato Gratin Recipe. Creamy, cheesy, and perfectly golden on top, this dish combines tender sliced potatoes with rich cream, fragrant garlic, and bubbling cheese for a side that steals the show at any meal. Whether you’re adding it to a weekday dinner or serving it at a holiday feast, this Potato Gratin Recipe brings comfort and elegance to the table in equal measure.
Ingredients You’ll Need
What’s wonderful about this Potato Gratin Recipe is how simple yet thoughtfully chosen each ingredient is. Every item plays a crucial role, from the buttery richness to the fragrant herbs, creating a dish that’s creamy, flavorful, and irresistibly attractive.
- Yukon Gold or russet potatoes: Thinly sliced for even cooking and that perfect tender texture.
- Unsalted butter: Used to sauté garlic and butter the dish, adding rich flavor and preventing sticking.
- Garlic cloves: Minced to infuse the cream with a gentle aromatic kick.
- Heavy cream: Provides the luscious, silky base that makes every bite indulgent.
- Whole milk: Lightens the cream just enough for a balanced, creamy sauce.
- Salt: Enhances all the flavors, making the dish sing.
- Black pepper: Adds subtle heat and depth.
- Nutmeg: A tiny pinch warms the flavor profile wonderfully.
- Gruyère or cheddar cheese: Shredded to melt perfectly, creating that irresistible cheesy layer.
- Parmesan cheese: Grated for a sharp, savory topping that crisps beautifully.
- Fresh thyme leaves (optional): A fresh herbal touch that brightens the decadent dish.
How to Make Potato Gratin Recipe
Step 1: Prepare Your Baking Dish and Preheat
Start by setting your oven to 375°F (190°C) and generously butter a 9×13-inch baking dish. Butter not only prevents sticking but also contributes to that golden crust we all crave in a gratin.
Step 2: Sauté the Garlic and Prepare the Cream Mixture
In a saucepan over medium heat, melt the butter and add the minced garlic, sautéing just for a minute until fragrant. This step unlocks the garlic’s gentle, sweet aroma without overpowering the dish. Next, stir in the heavy cream, whole milk, salt, pepper, and a hint of nutmeg. Warm the mixture until it’s just simmering and then take it off the heat—this rich sauce is what gives the gratin its creamy soul.
Step 3: Layer the Potatoes and Cream
Arrange half of your sliced potatoes in an even layer in the prepared dish. Pour half of the cream mixture over them, then sprinkle half of your shredded Gruyère and Parmesan cheese evenly. This layering creates the beautiful contrast of tender potatoes and savory cheese that makes this recipe shine.
Step 4: Repeat Layers and Cover
Repeat the layering with the remaining potatoes, cream, and cheeses. Cover the baking dish tightly with foil to lock in steam, which helps the potatoes cook through gently and absorb all those flavors fully.
Step 5: Bake and Finish
Pop the covered dish into the oven and bake for 40 minutes. Then remove the foil and bake for another 20 to 25 minutes until the potatoes are tender beneath a golden, bubbling, and slightly crisp top. Once out of the oven, let it rest for 10 minutes — this step lets the gratin set up beautifully for cleaner servings.
How to Serve Potato Gratin Recipe
Garnishes
A sprinkle of fresh thyme leaves adds an elegant herbal note and a pop of color that transforms the presentation. If you want something extra, a few extra grated Parmesan shards on top can crisp up under a quick broil.
Side Dishes
This Potato Gratin Recipe pairs brilliantly with roast chicken, a juicy steak, or slow-cooked lamb. A simple green salad with a tangy vinaigrette also freshens the palate alongside the creamy richness.
Creative Ways to Present
Make individual portions by baking the gratin in ramekins for a charming, personal touch at dinner parties. Alternatively, add layers of caramelized onions or crispy bacon between the potatoes to elevate the dish further and surprise everyone’s taste buds.
Make Ahead and Storage
Storing Leftovers
Leftover gratin keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making for an even tastier meal the next day.
Freezing
You can freeze the cooked Potato Gratin Recipe after it cools completely. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a 350°F (175°C) oven covered with foil to prevent drying out, about 20 to 30 minutes. For a crispier top, remove the foil in the last 5-10 minutes of reheating.
FAQs
Can I use other types of potatoes for this recipe?
While Yukon Gold and russet potatoes are ideal due to their starch content and texture, you can experiment with red potatoes or fingerlings for a slightly different texture and flavor — just ensure they are sliced thinly for even cooking.
Is Gruyère necessary or can I substitute it?
Gruyère offers a nutty, meltable quality perfect for gratin, but cheddar or a blend of mozzarella and Parmesan can work nicely if Gruyère isn’t available.
Can this dish be made dairy-free?
To make this Potato Gratin Recipe dairy-free, use a plant-based cream and milk alternative, vegan butter, and a dairy-free cheese substitute. The texture and flavor will be slightly different but still delicious.
How thin should I slice the potatoes?
Thin slices, around 1/8 inch, ensure the potatoes cook evenly and absorb the creamy sauce. Using a mandoline slicer can save time and provide uniform slices.
Can I add other flavors or ingredients?
Absolutely! Adding caramelized onions, crispy bacon, fresh herbs, or even a touch of mustard in the cream mixture can add delightful new dimensions to this classic dish.
Final Thoughts
Now that you’ve unlocked the secrets to a perfect Potato Gratin Recipe, I hope you’ll bake it often and share the joy it brings. There’s something so satisfying about that golden crust and creamy interior—a true crowd-pleaser that feels like a special treat any day of the week. Give it a try, and watch it become a beloved staple in your cooking repertoire!
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Potato Gratin Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This classic Potato Gratin features thinly sliced Yukon Gold or russet potatoes baked in a rich, creamy mixture of garlic-infused heavy cream and milk, layered with melted Gruyère and Parmesan cheeses. Baked until golden and bubbling, this French-inspired side dish is tender, flavorful, and perfect for pairing with roast meats or enjoying on its own.
Ingredients
Potatoes
- 2 pounds Yukon Gold or russet potatoes, thinly sliced
Dairy and Cheese
- 2 tablespoons unsalted butter
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 1/2 cups shredded Gruyère or cheddar cheese
- 1/2 cup grated Parmesan cheese
Seasonings
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon fresh thyme leaves (optional)
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C) and generously butter a 9×13-inch baking dish to prevent sticking and add flavor.
- Sauté garlic and prepare cream mixture: In a saucepan over medium heat, melt the butter and sauté the minced garlic for about 1 minute until fragrant but not browned. Stir in the heavy cream, whole milk, salt, black pepper, and nutmeg. Heat the mixture until it just starts to simmer, then remove it from the heat to prevent boiling.
- Layer potatoes and cream: Arrange half of the thinly sliced potatoes evenly in the prepared baking dish. Pour half of the cream mixture evenly over the potatoes and sprinkle half of the shredded Gruyère and Parmesan cheeses on top.
- Repeat layering: Add the remaining potato slices in an even layer over the first, then pour over the remaining cream mixture. Finish by sprinkling the remaining Gruyère and Parmesan cheeses evenly over the top.
- Bake covered: Cover the baking dish tightly with foil and bake in the preheated oven for 40 minutes. This allows the potatoes to cook through in the creamy mixture.
- Bake uncovered: Remove the foil and continue baking for an additional 20 to 25 minutes until the potatoes are tender, the cheese on top is golden, bubbly, and slightly crisped.
- Rest and garnish: Let the gratin rest for 10 minutes before serving to allow it to set. Optionally, garnish with fresh thyme leaves for a fragrant herbal note and enhanced presentation.
Notes
- For extra flavor layers, add caramelized onions or crispy bacon between the potato layers before baking.
- Using a mandoline slicer ensures evenly thin potato slices which cook uniformly.
- This dish pairs beautifully with roast chicken, beef, or lamb, making it a versatile side.
