Introduction
Golden, bubbling, and irresistibly creamy — this Classic Potato Gratin is the ultimate comfort side dish. With thin layers of tender potatoes, a hint of garlic, and a blanket of melted cheese, it’s a showstopper that complements everything from roasted meats to holiday mains.
Simple ingredients, elegant results — the secret lies in the slow, gentle bake and generous cream.
Ingredients List
Main Ingredients:
- 2 lbs Yukon Gold or Russet potatoes, thinly sliced
- 2 tbsp unsalted butter, softened
- 2 garlic cloves, minced
- 1 1/2 cups heavy cream (or half-and-half)
- 1/2 cup whole milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg (optional)
- 1 cup shredded Gruyère or Swiss cheese
- 1/2 cup grated Parmesan cheese
Optional Toppings:
- Fresh thyme or parsley, chopped
- Extra grated cheese for a golden crust
Timing
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: ~1 hour 20 minutes
Plan ahead — gratin needs time to bake and rest before serving.
Step-by-Step Instructions
Step 1: Prep the Potatoes
Peel and thinly slice potatoes (about 1/8″ thick). A mandoline ensures even slices.
Step 2: Make the Cream Mixture
In a saucepan, heat cream, milk, garlic, salt, pepper, and nutmeg over medium heat. Warm until just steaming — don’t boil.
Step 3: Assemble the Layers
Grease a 9×13-inch baking dish with butter. Arrange half of the potatoes in overlapping layers. Pour half the cream mixture over, then sprinkle half the cheese. Repeat with remaining potatoes, cream, and cheese.
Step 4: Bake
Cover with foil and bake at 375°F (190°C) for 40 minutes. Remove foil and bake another 20 minutes until golden and bubbly.
Step 5: Rest & Serve
Let rest for 10–15 minutes before serving. Garnish with herbs, if desired.
Nutritional Information (per serving, serves 6–8)
- Calories: 320
- Protein: 8g
- Carbohydrates: 28g
- Fat: 20g
- Saturated Fat: 12g
- Fiber: 2g
- Sodium: 420mg
Indulgent and satisfying — perfect for special occasions.
Tips for Success
- Use starchy potatoes for the creamiest texture.
- Don’t skip the resting time — it helps set the layers.
- Try a mix of cheeses like cheddar and Fontina for deeper flavor.
Healthier Alternatives
- Swap half the cream for whole milk.
- Use a lower-fat cheese or reduce the amount.
- Add layers of sautéed spinach or zucchini for more veggies.
Serving Suggestions
- With roasted chicken, steak, or pork tenderloin
- As a holiday side dish with turkey or ham
- Alongside a crisp green salad for balance
Common Mistakes to Avoid
- Slicing potatoes too thick: This affects cooking time and texture.
- Boiling the cream: Can cause separation and curdling.
- Not enough salt: Season the cream well — potatoes absorb a lot.
Storing & Reheating Tips
- Refrigerate: Store leftovers up to 4 days.
- Freeze: Wrap tightly and freeze up to 2 months.
- Reheat: Warm in oven at 350°F until heated through. Add a splash of cream if dry.
Conclusion
Rich, creamy, and full of flavor, this Classic Potato Gratin is the kind of dish that turns a meal into a memory. Whether for Sunday dinner or a festive gathering, it’s guaranteed to please.
A little cheese and cream goes a long way in transforming humble potatoes into something extraordinary.
FAQs
Can I make it ahead of time?
Yes — assemble up to a day in advance. Bake before serving.
Can I make it dairy-free?
Try using unsweetened oat milk and vegan cheese — the texture won’t be identical but still tasty.
What other cheeses can I use?
Cheddar, mozzarella, Fontina, or a blend all work well.
Is this gluten-free?
Yes — this recipe contains no flour or breadcrumbs.
Can I add onions?
Absolutely — layer thinly sliced onions between the potatoes for extra flavor.
