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: 6 large potatoes, thinly sliced; 2 cups heavy cream; 1 cup grated Gruyère cheese; 1 cup grated cheddar cheese; 2 cloves garlic, minced; Salt and pepper to taste; Fresh thyme for garnish

Highlighted under: Rustic Cooking

I absolutely love making Sunday Creamy Potato Gratin for my family on weekends. This dish combines the comforting creaminess of potatoes with rich cheese, all baked to perfection. It’s a delightful addition to any family gathering, and the smell of it bubbling in the oven is simply irresistible. Each layer is infused with flavors that make every bite a warm hug. Plus, it's surprisingly easy to put together, making it a favorite in our household during cooler months.

Created by

Willow Harries

Last updated on 2026-01-12T02:21:40.299Z

When I first tried making gratin, I didn't realize how much the right layering technique could elevate the dish. By arranging the potatoes in a circular pattern and ensuring each layer has a sprinkle of cheese, the textures and flavors meld beautifully. I learned that a mix of Gruyère and cheddar cheese gives it a unique flavor that keeps everyone coming back for more.

One of my favorite tips is to use a mandoline slicer for perfectly even potato slices. This not only makes the gratin visually stunning but also ensures that each slice cooks evenly. The bubbling cream seeps in, creating a rich and luscious texture that pairs wonderfully with a crisp green salad.

        Why You'll Love This Recipe
        Creamy layers of potatoes enveloped in cheese
A warm, comforting dish perfect for family gatherings
Easier to make than you'd think, and simply rewarding

      

Potato Selection and Preparation

Choosing the right potatoes is crucial for a successful gratin. Starchy varieties like Russets are ideal due to their ability to break down and create a creamy texture. Alternatively, Yukon Golds bring a buttery flavor and maintain their shape better. Before slicing, remember to peel them to ensure a smooth mouthfeel in the final dish. Using a mandoline not only speeds up the process but also ensures even slices for uniform cooking.

When preparing your sliced potatoes, soaking them in cold water is essential to prevent oxidation, which leads to browning. Soaking for about 20 minutes helps reduce starchiness, resulting in a creamier texture. After soaking, drain and pat the slices dry before layering, as excess moisture can impact the consistency of the final product.

The Importance of the Cream Mixture

Your cream mixture is more than just a cooking liquid; it's the heart of the gratin. Heavy cream adds richness and a smooth texture, but you can substitute half-and-half for a lighter version. Adding minced garlic not only infuses a delightful flavor but also complements the cheeses. Don't be shy with seasoning; balancing the cream with salt and pepper is crucial to lift the overall flavors.

For added depth, consider incorporating seasonings like nutmeg or smoked paprika, which pair wonderfully with the creamy profile of the dish. When whisking the cream mixture, aim for a glossy consistency—this ensures that the flavors meld together beautifully, creating a harmonious blend that will coat the potatoes perfectly.

Ingredients

For the Gratin

6 large potatoes, thinly sliced
2 cups heavy cream
1 cup grated Gruyère cheese
1 cup grated cheddar cheese
2 cloves garlic, minced
Salt and pepper to taste
Fresh thyme for garnish

Gather all the ingredients before you start for the best results!

Instructions

Prepare the Potatoes

Start by preheating your oven to 350°F (175°C). Peel and thinly slice the potatoes using a mandoline or a sharp knife. Place them in a bowl of cold water to prevent browning while you prepare the rest of the ingredients.

Make the Cream Mixture

In a separate bowl, combine the heavy cream, minced garlic, salt, and pepper. Mix well to combine.

Layer the Ingredients

In a baking dish, layer the sliced potatoes, pouring some of the cream mixture over each layer. Sprinkle a generous amount of Gruyère and cheddar cheese between the layers.

Bake the Gratin

Once all the ingredients are layered, pour any remaining cream over the top and add a final layer of cheese. Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until golden and bubbly.

Serve and Enjoy

Let the gratin sit for 5-10 minutes before serving. Garnish with fresh thyme and enjoy your rich, creamy dish with your favorite main course!

Enjoy your Sunday Creamy Potato Gratin warm, paired with a green salad or your favorite protein!

Pro Tips

For an extra burst of flavor, consider adding sautéed onions or cooked bacon to the layers. This can enhance the taste profile significantly.

Storage and Reheating Tips

Leftover gratin can be stored in the refrigerator for up to 3 days. To maintain its creamy texture, keep it in an airtight container. When reheating, cover it with foil to prevent the top from burning and heat it in a preheated oven at 350°F (175°C) until warmed through, about 20-25 minutes. If you prefer a crispier top, remove the foil during the last 5-10 minutes of heating.

Freezing is another option if you want to prepare this dish in advance. Allow the gratin to cool completely before transferring to a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator and then bake as mentioned above. Expect a slight change in texture, but the flavor will still shine through.

Serving Variations

While this gratin pairs beautifully with roasted meats or a simple side salad, consider adding layers of sautéed mushrooms or spinach for a unique twist. Introducing these ingredients not only adds a pop of color but also enhances the nutritional value of the dish. They should be sautéed until just tender before layering to ensure they release any moisture prior to baking.

For a gourmet touch, try different cheese combinations such as fontina or blue cheese for complexity in flavor. Blend your cheeses, but maintain a base of Gruyère for that classic taste. Finally, a sprinkle of breadcrumbs mixed with herbs or crushed crackers on top can provide an additional crunchy layer that enhances texture contrast with the creamy interior.

Questions About Recipes

→ Can I prepare the gratin in advance?

Yes, you can prepare the gratin a day ahead and keep it in the fridge. Just reheat it in the oven before serving.

→ What type of potatoes work best?

Russet or Yukon Gold potatoes work best for gratins. They hold their shape and create a creamy texture.

→ Can I use low-fat cream?

While you can use low-fat cream, it may not achieve the same rich texture. Full-fat cream is ideal for a luscious gratin.

→ How can I make it gluten-free?

This recipe is inherently gluten-free as it uses no flour. Just ensure your cheese is also gluten-free.