Sunday Creamy Potato Gratin

Name: Sunday Creamy Potato Gratin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 6
Ingredients: 6 large russet potatoes, peeled and thinly sliced; 2 cups heavy cream; 1 cup whole milk; 1 cup Gruyère cheese, grated; 1 cup sharp cheddar cheese, grated; 2 cloves garlic, minced; 1 teaspoon fresh thyme, chopped; Salt and pepper, to taste; 2 tablespoons unsalted butter, for greasing

Highlighted under: Golden Meals

I absolutely love making this Sunday Creamy Potato Gratin for family gatherings. The creamy, cheesy layers of thinly sliced potatoes with rich flavors create a dish that everyone looks forward to. As we indulge in this gratin, I often find myself reminiscing about cozy Sunday dinners spent with loved ones. The best part is that it's surprisingly easy to prepare, allowing me to enjoy the special moments while the oven does all the work. It’s a meal that warms our hearts and creates delightful memories around the table.

Created by

Delaney Brooks

Last updated on 2026-01-05T18:13:34.691Z

Making this gratin reminded me of the first time I watched my grandmother prepare it. She had this special technique of slicing the potatoes just right that ensures they cook evenly, creating a beautifully layered dish. I tried her method, and it really does make all the difference in achieving that perfect creaminess.

What makes this gratin stand out is the combination of cheeses I've experimented with. Using a blend of Gruyère and sharp cheddar not only adds depth of flavor but also gives a wonderful crust when baked. It elevates the dish and turns a simple side into a star!

        Why You Will Love This Recipe
        Rich, creamy layers that comfort your soul
A perfect balance of flavors with melted cheese
Easy to prepare, leaving more time for family and friends

      

Understanding the Ingredients

The choice of potatoes is crucial for achieving the right texture in your Sunday Creamy Potato Gratin. Russet potatoes are ideal because their starchy composition creates a creamy consistency once baked. Ensure they are sliced thinly, about 1/8 inch, to guarantee even cooking and easy layering. If you prefer a firmer texture, consider using Yukon Gold potatoes, which hold their shape better while still absorbing the creamy flavors.

Cheese is another essential element that contributes to the rich flavor of this gratin. Gruyère imparts a nutty, slightly sweet taste, while sharp cheddar adds a tangy edge. If you're looking for a substitution, a combination of mozzarella and Parmesan can mimic the creaminess and depth of flavor. Alternatively, for a dairy-free version, you can try using cashew cream blended with nutritional yeast and your favorite plant-based cheeses to maintain that creamy element.

Layering Techniques for Maximum Flavor

When layering your gratin, it's essential to distribute the seasoning and cheese evenly throughout. This way, every bite is infused with flavor. Start by sprinkling a mix of salt, pepper, and herbs over the first layer of potatoes. If you're feeling adventurous, try adding caramelized onions or sautéed mushrooms to the layers for added depth and an earthy tone. These additions enhance the comfort aspect of the dish while balancing the creaminess.

After pouring the cream mixture, gently press down the layers with a spatula. This not only helps the cream soak into the potatoes but also ensures the layers adhere to one another. Avoid overloading the dish; keeping layers even and manageable will prevent uneven baking and ensure every potato slice cooks through. If you're unsure, it’s better to err on the side of fewer layers than to risk undercooked potato.

Perfecting the Bake

Baking time is crucial in achieving the perfect gratin. Covering the dish for the initial 40 minutes traps steam, cooking the potatoes evenly while preventing the top from browning too early. After removing the foil, the remaining baking time allows the top to achieve that sought-after golden and bubbly finish. Keep a close eye on the gratin in the final minutes; broiling for a minute can enhance the color but requires vigilant attention to avoid burning.

Let the gratin sit for about 10 minutes after removing it from the oven. This resting period allows the layers to set, making it easier to serve. If there are leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F (175°C) for about 20 minutes, and cover it with foil to retain moisture, rather than in the microwave, which can make the potatoes gummy.

Ingredients

For the Gratin

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

Make sure to slice the potatoes evenly for consistent cooking.

Instructions

Prepare the Baking Dish

Preheat your oven to 375°F (190°C). Grease a baking dish with butter.

Layer the Potatoes

In the prepared dish, layer half of the sliced potatoes. Season with salt, pepper, minced garlic, and half of the thyme.

Add the Cream Mixture

In a mixing bowl, whisk together the heavy cream, milk, and half of both the Gruyère and cheddar cheese. Pour half of this mixture over the potatoes.

Repeat the Layers

Add the remaining potatoes in another layer and repeat the seasoning and cheese mixture.

Top and Bake

Cover the baking dish with foil and bake for 40 minutes. Remove the foil, sprinkle the remaining cheese on top, and bake for another 20 minutes until golden and bubbly.

Let the gratin rest for about 10 minutes before serving to allow for easier slicing.

Pro Tips

Using a mandoline slicer can make perfect potato slices effortlessly. Feel free to experiment with other cheeses or herbs to suit your taste!

Serving Suggestions

This creamy potato gratin pairs beautifully with a simple green salad drizzled with vinaigrette. The acidity of the dressing cuts through the richness of the gratin, balancing the meal perfectly. For a heartier option, serve it alongside roasted meats, such as a herb-crusted chicken or a juicy ham. The flavors of these proteins complement the creamy potatoes, creating a satisfying dining experience.

For a touch of elegance, try garnishing the gratin with fresh herbs like parsley or chives just before serving. This adds a pop of color and freshness that welcomes guests to your table. Alternatively, for a festive touch, consider a sprinkle of panko breadcrumbs mixed with herbs and melted butter before the final bake to create a beautiful crunchy topping that contrasts with the soft layers beneath.

Make-Ahead Tips

If you want to prepare your Sunday Creamy Potato Gratin in advance, you can assemble it a day ahead and store it in the refrigerator covered with plastic wrap. Just keep in mind that the cream mixture might interact with the potatoes slightly, so they’ll have a softer texture after overnight storage. To compensate, you can bake it right out of the fridge, adding an extra 10-15 minutes to the baking time to ensure it heats thoroughly.

For those considering scaling the recipe, doubling it is straightforward; just ensure to use a larger baking dish to accommodate the extra layers. When doing so, maintain the same baking temperature, but keep an eye on the overall baking time, as it may slightly increase when a deeper dish is used.

Questions About Recipes

→ Can I make this gratin ahead of time?

Yes, you can prepare it a day in advance and refrigerate it. Just remember to bake it fresh before serving.

→ What kind of potatoes work best?

Russet potatoes are ideal due to their high starch content, but Yukon Golds can also work well for a creamier texture.

→ Can I use low-fat milk instead of heavy cream?

While you can use low-fat milk, it will alter the richness and texture. For best results, stick with heavy cream.

→ Is it possible to freeze potato gratin?

Yes, you can freeze it after baking. Just ensure it’s completely cooled before placing it in an airtight container.