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 lbs russet potatoes, peeled and thinly sliced; 1 cup heavy cream; 1 cup whole milk; 1 cup grated Gruyère cheese; 1 cup grated Parmesan cheese; 2 cloves garlic, minced; 2 tablespoons fresh thyme, chopped; Salt and pepper, to taste; 2 tablespoons unsalted butter, for greasing

Highlighted under: Traditional Comfort Food Favorites

I absolutely adore preparing this Sunday Creamy Potato Gratin for my family gatherings. The creamy texture, combined with layers of tender potatoes and fragrant herbs, creates a dish that warms the heart and satisfies the soul. Each bite is a comforting hug that sparks joy on our dining table. This gratin is not only perfect for Sunday dinners but also makes for an impressive centerpiece at any special occasion. Let me show you how to master this delightful recipe that will leave everyone asking for seconds!

Created by

Esme Caldwell

Last updated on 2026-01-05T23:21:34.839Z

In my quest for the perfect potato gratin, I experimented with several variations before landing on this winning recipe. I discovered that using a mix of heavy cream and milk creates a luxurious texture that envelops the potatoes without overwhelming them. One delightful twist was adding fresh thyme, which elevates the flavor profile and gives a lovely aroma as it bakes.

One tip I swear by is to slice the potatoes thinly, ensuring they cook evenly and meld beautifully with the creamy sauce. I also like to layer some cheese in between the potato layers for that gooey goodness. This dish has become a staple in my home, and I can't wait for you to try it!

Why You'll Love This Recipe
Decadent creamy layers with a golden, bubbly crust
A wonderful balance of flavors enriched by fresh herbs
Perfect for sharing at family gatherings or special occasions

Understanding the Ingredients

The stars of this gratin are undoubtedly the russet potatoes, which offer a starchy base that becomes wonderfully tender and creamy when baked. Their high starch content allows them to hold their shape while absorbing the rich flavors of the cream and cheese. If you’re short on russet potatoes, Yukon Golds can be a great substitute. They bring a buttery flavor that pairs beautifully with the other ingredients.

Creaminess in this recipe is achieved through a balance of heavy cream and whole milk. If you want to lighten it up without sacrificing too much richness, consider substituting half of the heavy cream with low-fat milk. However, be cautious—using too much low-fat milk can lead to a thinner sauce that lacks the velvety texture we love in gratin. Always aim for a 2:1 ratio of cream to milk for optimal results.

Mastering the Baking Technique

Layering is crucial for achieving that classic gratin texture. As you build the layers, make sure to alternate between potatoes, cheese, and the cream mixture. This allows every potato slice to be enveloped in that luscious sauce, ensuring every bite is bursting with flavor. I like to use a mandoline for even slices, which helps them cook uniformly and results in a perfect melt.

A key point in baking is using the foil correctly. Cover the dish initially to trap moisture, preventing the top from browning too quickly—this creates soft potatoes underneath. Removing the foil in the last 20 minutes allows for a beautiful golden crust to form, adding both visual appeal and a crunchy texture that contrasts with the creamy interior. Keep an eye on it during this final stage to avoid over-browning.

Ingredients

Gather these simple ingredients to create your delicious gratin:

Ingredients

2 lbs russet potatoes, peeled and thinly sliced
1 cup heavy cream
1 cup whole milk
1 cup grated Gruyère cheese
1 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh thyme, chopped
Salt and pepper, to taste
2 tablespoons unsalted butter, for greasing

Ensure all your ingredients are prepped and ready for a seamless cooking experience!

Instructions

Follow these steps closely to achieve the perfect gratin:

Preheat the Oven

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

Layer the Potatoes

Begin by arranging a layer of potatoes at the bottom of the dish. Season with salt, pepper, and a sprinkle of thyme.

Add Cream Mixture

In a bowl, mix the heavy cream, milk, minced garlic, and half of the Gruyère cheese. Pour a portion over the potatoes, ensuring they are well-coated.

Continue Layers

Repeat the layers with remaining potatoes, cheese, and cream mixture until all ingredients are used, finishing with a layer of cheese on top.

Bake

Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly.

Let it Cool

Once baked, let the gratin cool for a few minutes before slicing. This will help the layers hold together.

Enjoy your creamy potato gratin as a delightful side dish or a comforting main course!

Pro Tips

For added flavor, experiment with different cheeses such as fontina or cheddar. You can also mix in caramelized onions for extra richness.

Storage and Reheating

You can prepare this gratin ahead of time, as it stores quite well in the refrigerator, covered, for up to two days. If you plan to make it in advance, consider underbaking it slightly. This way, when you reheat it, you can finish cooking to achieve that bubbly perfection without overcooking the potatoes. Reheat in a preheated oven at 350°F (175°C) for about 20-30 minutes, covered with foil until heated through.

For longer storage, you can freeze the gratin before baking; simply wrap it tightly in plastic wrap and foil. It should keep well for about two months. When you're ready to enjoy it, there’s no need to thaw—just bake it directly from the freezer for about 1.5 hours at 350°F (175°C), covering with foil for the first hour. This allows the center to heat thoroughly before the top gets brown.

Serving Suggestions

This gratin pairs wonderfully with roasted meats, making it a stellar side for a Sunday roast. Try serving it alongside garlic butter chicken or a herb-crusted lamb for a meal that feels both special and comforting. I also love the contrast of a crisp salad on the side, such as a simple arugula salad dressed lightly with lemon vinaigrette to cut through the richness of the gratin.

Consider topping your gratin with extra herbs, such as parsley or chives, before serving. Not only does it add a pop of color but also a fresh element that brightens each bite. For those who enjoy a bit of spice, adding a sprinkle of red pepper flakes before baking can provide a delightful kick without overpowering the dish's creamy goodness.

Questions About Recipes

→ Can I make this gratin ahead of time?

Absolutely! You can prepare the gratin a day in advance, just cover it tightly with plastic wrap and refrigerate. Bake it before serving.

→ What if I don’t have Gruyère cheese?

You can substitute Gruyère with any other melting cheese like fontina or even a sharp cheddar for a different flavor profile.

→ Can I add vegetables to this gratin?

Yes, you can add vegetables like spinach or mushrooms. Just sauté them first to release moisture, so they don’t make the gratin soggy.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven at 350°F until warmed through.