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 of potatoes, thinly sliced; 2 cups heavy cream; 1 cup shredded Gruyère cheese; 1 cup shredded cheddar cheese; 2 cloves garlic, minced; Salt and pepper to taste; Fresh thyme (optional)

Highlighted under: Traditional Comfort Food Favorites

I love indulging in hearty dishes that bring warmth to the table, and Sunday Creamy Potato Gratin is one of my all-time favorites. It’s a comforting blend of tender potatoes layered with rich cream and cheese, making it perfect for Sunday family dinners. What I love most is that it’s surprisingly simple to make yet impressive enough to serve on special occasions. Every bite is packed with flavors that meld together beautifully, which keeps everyone coming back for seconds!

Created by

Esme Caldwell

Last updated on 2026-01-12T02:50:38.063Z

Sunday dinners are a cherished tradition in my home, and this Creamy Potato Gratin always takes center stage. I remember the first time I made it: the aroma of garlic and melted cheese wafting through the house was irresistible. It felt like I had unlocked the secret to culinary happiness! A tip I’ve learned is to use a mix of cheeses for depth of flavor—the sharpness of cheddar with the creaminess of Gruyère is pure perfection.

The layering technique also makes a big difference. I slice the potatoes thinly to ensure they cook evenly and become tender. Each layer absorbs the creamy goodness, creating a dish that’s both luxe and comforting. I encourage you to experiment with adding herbs or sautéed onions for an extra flavor boost!

        Why You Will Love This Recipe
        Rich, velvety creaminess with every bite
Golden, bubbly cheese topping for that delightful crunch
Easily adaptable with your favorite herbs and cheeses

      

Perfecting the Creamy Base

The cream in this gratin is what elevates the dish and gives it that luxurious texture. Using heavy cream is essential for achieving a rich, velvety finish. If you're looking to lighten it a bit, you can substitute half of the heavy cream with whole milk, but be aware that the gratin may not be as rich. When layering, ensure each layer is evenly coated with cream to promote even cooking and flavor distribution.

Another key aspect is the garlic; it infuses the dish with a wonderful aromatic essence. For an extra flavor boost, consider roasting the garlic before adding it to the layers. This will result in a softer, sweeter garlic note that beautifully complements the cream and cheese. Be mindful of not overcrowding the layers with garlic, as it can overpower the dish.

Cheese Choices and Variations

Gruyère and cheddar are a classic combination for gratin, but feel free to explore other cheese options. Fontina, for instance, melts beautifully and adds a nutty flavor. You could also use a sharper cheese like aged cheddar for a more pronounced taste. Just remember, different cheeses melt at different rates, so if you're experimenting, consider pre-melting them slightly for uniformity during baking.

For a touch of gourmet flair, sprinkle some freshly grated nutmeg into the cream before layering. This subtle addition enhances the dish’s warmth and complexity without overshadowing the cheese. If you're feeling adventurous, try adding sautéed mushrooms or caramelized onions in between layers for added texture and flavor contrast.

Ingredients

For the Gratin

2 pounds of potatoes, thinly sliced
2 cups heavy cream
1 cup shredded Gruyère cheese
1 cup shredded cheddar cheese
2 cloves garlic, minced
Salt and pepper to taste
Fresh thyme (optional)

Instructions

Prepare the Oven and Dish

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with butter. This will prevent sticking.

Layer the Potatoes

Arrange a layer of thinly sliced potatoes at the bottom of the dish. Sprinkle with minced garlic, salt, and pepper, then add a layer of cheeses.

Add Cream

Pour some of the heavy cream over the layered potatoes, ensuring all layers are moist.

Repeat Layers

Continue layering potatoes, garlic, salt, pepper, and cheeses, finishing with a final layer of potatoes topped with cream and remaining cheese.

Bake

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.

Serve

Let the gratin cool for a few minutes before slicing. Serve warm and enjoy!

Pro Tips

Using a mandoline for slicing potatoes ensures even thickness, which helps with cooking consistency. Feel free to add layers of caramelized onions or cooked bacon for extra flavor.

Make-Ahead Tips

If you're planning on serving this gratin for a special occasion, you can certainly prepare it in advance. Assemble the dish completely, then cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours. When you're ready to bake, simply remove the cover, let it sit at room temperature for about 30 minutes to an hour, and then bake as directed. This makes the flavors meld together beautifully and saves you time on the day of your gathering.

Leftovers can be stored in an airtight container in the refrigerator for up to four days. Reheat individual portions in the microwave or bake in the oven at 350°F (175°C) until warmed through. You may want to cover it with foil to avoid excessive browning while reheating.

Scaling and Serving Suggestions

This recipe can easily be scaled up or down depending on your needs. For larger gatherings, doubling the recipe works seamlessly—simply use a larger baking dish and adjust the baking time as necessary. Keep an eye on the top to ensure it doesn’t brown too quickly; you might need to cover it with foil.

When serving, this creamy potato gratin pairs wonderfully with protein-heavy dishes like roasted chicken or beef. A crisp salad with a tangy vinaigrette balances the richness nicely. For a comforting touch, add a side of crusty bread for dipping or mopping up those creamy layers. This way, you ensure every last spoonful of the gratin is savored!

Questions About Recipes

→ Can I prepare the gratin in advance?

Yes, you can assemble the gratin a day ahead, cover it, and refrigerate. Just add a few extra minutes to the baking time.

→ What type of potatoes work best?

Russet or Yukon Gold potatoes are ideal as they hold up well when baking and have a lovely texture.

→ Can I freeze the gratin?

Yes, you can freeze the gratin before baking. Make sure it’s tightly wrapped to avoid freezer burn.

→ What can I serve with this dish?

This creamy gratin pairs well with roasted meats, fresh salads, or steamed vegetables for a complete meal.