Irresistibly Cheesy Potatoes Gratin Recipe That Wows Every Time

Creamy, cheesy potato gratin combines comfort and elegance in one delightful dish.

Layers of thinly sliced potatoes meld with rich dairy goodness.

Cheese creates a golden, crispy top that makes mouths water instantly.

Modest ingredients become something spectacular through careful technique and love.

Generations have cherished this classic French-inspired comfort food for good reasons.

Each forkful promises a decadent experience that feels both sophisticated and homey.

You’ll want to savor every single bite of this irresistible masterpiece.

Why Potatoes Gratin Are a Comfort Food Classic

• This classic potatoes gratin brings cozy, restaurant-quality deliciousness straight to your home kitchen.
• With just a few simple ingredients and straightforward steps, anyone can create a creamy, cheesy potato dish that impresses without complex techniques.
• Guaranteed to satisfy both kids and adults, this side dish works brilliantly for weeknight dinners, holiday gatherings, or potluck events.
• Pairs wonderfully with roasted meats, grilled chicken, or can stand alone as a satisfying vegetarian main course for those craving rich, comforting flavors.

What You Need for Cheesy Potatoes Gratin

Main Ingredients:

• Potatoes: Hearty, starchy vegetables that form the core of this classic French dish, best when using waxy or all-purpose varieties like Yukon Gold or red potatoes.

• Heavy Cream, Milk: Rich, smooth base that creates a luxurious sauce, providing creamy texture and depth of flavor.
• Cheese: Adds richness and a golden, crispy top layer with melting properties, sharp or gruyère varieties work best.

• Garlic: Provides warm, intense flavor that infuses the cream mixture with depth.
• Thyme: Delicate herb that adds earthy, subtle undertones to the overall dish.
• Salt, Pepper: Essential seasonings that enhance and balance the flavors.

• Nutmeg: Warm, slightly sweet spice that complements the creamy sauce with a subtle complexity.

• Foil: Used for covering the dish during initial baking to prevent excessive browning.

Cooking Potatoes Gratin with Golden Topping

Step 1: Prepare Baking Dish

Grab a 9×13-inch baking dish and generously coat the inside with butter to prevent sticking.

Preheat the oven to 375°F (190°C) so it’s ready for our delicious creation.

Step 2: Craft Flavor-Packed Cream Base

• Heavy cream
• Milk
• Minced garlic
• Fresh thyme leaves
• Salt
• Black pepper
• Ground nutmeg

Warm the mixture over medium heat until it just starts to simmer, then remove from stove.

Step 3: Build Layered Potato Masterpiece

Slice potatoes thinly and create first layer in buttered dish.

Sprinkle a generous amount of cheese over potato layer.

Pour half of cream mixture evenly across potatoes.

• Remaining potato slices
• More cheese
• Remaining cream mixture

Step 4: Bake to Golden Perfection

Sprinkle remaining cheese on top of the dish.

Cover with aluminum foil and bake for 45 minutes.

Remove foil and continue baking 20-25 minutes until top turns golden brown and potatoes become tender.

Step 5: Rest and Serve

Allow dish to sit for 10 minutes before serving.

This helps sauce thicken and flavors meld together.

Serve hot and enjoy the creamy, cheesy goodness!

Pro Tips to Keep Layers Tender and Crisp

• Select Perfect Potatoes: Choose starchy potatoes like Russet or Yukon Gold for the creamiest, most luxurious texture in your gratin.
• Control Cream Consistency: Slowly heat cream mixture to prevent scorching and ensure smooth, even coating of potato layers.
• Slice Uniformly: Use a mandoline or sharp knife to cut potatoes into consistent 1/8-inch thick slices for even cooking and professional presentation.
• Enhance Flavor Depth: Experiment with different herbs like rosemary or swap some cream with chicken stock for a more complex taste profile.
• Prevent Burning: Cover with foil during initial baking to protect top from burning while ensuring potatoes cook through completely.

Storing and Warming Up Potatoes Gratin Like a Chef

• Store leftovers in an airtight container within 2 hours of cooking. Properly sealed, potatoes gratin will stay fresh for 3-4 days in the refrigerator.
• Preheat oven to 350F. Cover dish with foil to prevent drying out. Warm for 15-20 minutes until heated through and cheese bubbles.
• Place portion on microwave-safe plate. Heat in 30-second intervals, stirring between each to distribute heat evenly. Stop when thoroughly warm.
• Wrap tightly in freezer-safe container or heavy-duty aluminum foil. Freeze up to 2 months. Thaw overnight in refrigerator before reheating for best texture.

What Pairs Nicely with Rich Potatoes Gratin

• Buttery, oak-aged Chardonnay complements the creamy potato texture and rich cheese flavors, cutting through the dish's heaviness with bright, refreshing notes.
• Tender, herb-seasoned roasted chicken provides a perfect protein companion, its light and savory profile balancing the indulgent potato gratin.
• Peppery, fresh arugula salad with lemon vinaigrette offers a zesty, crisp contrast to the rich, creamy potato dish, cleansing the palate between bites.
• Lightly seasoned, roasted asparagus adds a green vegetable side with subtle earthy flavors that enhance the gratin's decadence without overwhelming it.

Flavor Twists to Give Gratin a Makeover

• Vegan Potato Casserole: Replace dairy cream with coconut milk, use nutritional yeast instead of cheese, and add plant-based butter for richness.
• Low-Carb Cauliflower Gratin: Substitute potatoes with thinly sliced cauliflower, keeping the same cream and cheese layers for a keto-friendly version.
• Herb-Infused Alternative: Swap thyme with rosemary or sage, add roasted garlic, and incorporate different cheese blends like gruyère and parmesan for enhanced flavor complexity.
• Gluten-Free Potato Bake: Ensure all ingredients are certified gluten-free, use cornstarch to thicken cream mixture if needed, and verify cheese and seasonings have no gluten contamination.

Gratin Questions Answered in One Go

• How do I slice potatoes evenly for this recipe?

Use a sharp mandoline or a very sharp knife. Aim for uniform 1/8-inch thick slices to ensure even cooking and consistent texture throughout the dish.

• Can I use different types of potatoes?

Starchy potatoes like Russet or Yukon Gold work best. They absorb cream well and create a creamy, smooth texture in the gratin. Avoid waxy potatoes as they won’t break down and become as creamy.

• What if I don't have fresh thyme?

Dried thyme is a perfect substitute. Use about 1/3 of the amount of fresh thyme called for in the recipe. Alternatively, you can use dried herbs like rosemary or oregano for a similar aromatic flavor.

• How can I prevent the top from burning while baking?

Cover the dish with foil for the first 45 minutes to protect the top from burning. Remove the foil for the last 20-25 minutes to allow the cheese to brown and create a golden, crispy surface.

Potatoes Gratin Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 15 reviews

• Total Time: 1 hour 30 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Creamy, cheesy potatoes gratin delivers comfort straight from French kitchens with layers of sliced potatoes nestled in rich cream. Delicate herbs and golden brown edges promise a delightful experience you’ll savor with every indulgent bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 lbs (907 grams) Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
• 1 ½ cups (360 milliliters) heavy cream
• 1 cup (240 milliliters) whole milk
• 1 ½ cups (170 grams) shredded Gruyere or sharp cheddar cheese (divided)

Seasonings and Aromatics:

• 2 cloves garlic, minced
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground nutmeg (optional)

Preparation Ingredient:

• 1 tablespoon unsalted butter (for greasing dish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the baking environment by warming the oven to 375F (190C) and thoroughly coating a 9×13-inch dish with butter to prevent sticking.
2. Craft a rich aromatic base by gently heating cream, milk, minced garlic, fresh thyme, salt, pepper, and nutmeg in a saucepan until the mixture reaches a delicate simmer, then immediately remove from heat.
3. Create the initial potato foundation by carefully arranging a uniform layer of thinly sliced potatoes across the buttered baking dish, ensuring even coverage.
4. Distribute half of the grated cheese generously over the potato layer, then slowly pour approximately half of the infused cream mixture to ensure complete saturation.
5. Repeat the layering process by adding another consistent layer of potato slices, followed by the remaining cheese and cream mixture, maintaining a balanced and even composition.
6. Sprinkle the reserved cheese across the top surface to create a golden, crispy finish.
7. Cover the dish completely with aluminum foil and bake for 45 minutes, allowing the potatoes to become tender and absorb the creamy essence.
8. Remove the foil and continue baking for an additional 20-25 minutes until the top transforms into a beautiful golden-brown color and the potatoes are perfectly cooked.
9. Allow the gratin to rest for 10 minutes after removing from the oven, enabling the sauce to thicken and the flavors to harmonize before serving.

Notes

• Slice potatoes uniformly using a mandoline or sharp knife to ensure even cooking and consistent texture throughout the dish.
• Swap heavy cream with half-and-half or whole milk for a lighter version, reducing overall calories without compromising richness.
• Add extra flavor by infusing cream mixture with bay leaves or roasted garlic for a more complex taste profile.
• Choose starchy potatoes like Russet or Yukon Gold for the best creamy, melt-in-your-mouth consistency during baking.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 2 g
• Sodium: 500 mg
• Fat: 27 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 0 g
• Protein: 36 g
• Cholesterol: 110 mg