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 Gruyere cheese; 1 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon nutmeg; 2 tablespoons butter, for greasing the dish

Highlighted under: Hearty Collection

I absolutely love making this Sunday Creamy Potato Gratin as a cozy side dish for family dinners. Every layer of thinly sliced potatoes, bathed in a rich cream sauce and topped with golden cheese, feels like a warm hug on a chilly evening. It’s perfect for special occasions or simply a Sunday meal when I want to impress with minimal effort. Plus, it’s always a crowd pleaser with its creamy texture and comforting flavors that make everyone come back for seconds.

Created by

Hester Lockwood

Last updated on 2026-01-05T23:45:35.305Z

The first time I created this gratin, I knew I was onto something special. The idea was to use a blend of different potatoes for both creaminess and texture. Layering them meticulously with the creamy sauce really allows the flavors to meld beautifully. I used a touch of nutmeg in the cream, which adds a subtle warmth that elevates the entire dish.

When I served it to friends during a dinner gathering, the gratin was devoured entirely, and many asked for the recipe. It’s surprising how such simple ingredients can create a dish that feels luxurious, making it a go-to in my cooking repertoire for any occasion.

Why You'll Love This Recipe
Layers of creamy potatoes intertwined with rich cheese
A touch of nutmeg enhances the flavor depth uniquely
Perfect for sharing during family gatherings or holidays

Perfecting Your Potato Layers

When layering the potatoes for the gratin, it's crucial to keep the slices even. Aim for about 1/8 inch thick—this ensures they cook uniformly and absorb the creamy sauce beautifully. Use a mandoline slicer if you have one; it guarantees consistent thickness and saves time. Thinner layers will tenderize faster and meld together, creating a smoother texture as opposed to chunky layers that can lead to uneven cooking.

Be mindful of how you overlap the potato slices. Arrange them slightly overlapping like shingles on a roof. This not only offers an appealing visual presentation but also allows the cream to seep through each layer, enhancing the overall flavor. A common mistake is to overcrowd the dish, leading to undercooked potatoes in the center. Leave enough room for the cream to circulate and work its magic.

The Cheese Factor

Choosing the right cheese is pivotal to achieving that rich and decadent flavor profile. Gruyere cheese is slightly nutty and melts beautifully, creating a luscious texture. If you're seeking alternatives, Fontina or even a sharp cheddar can work well while still providing the delicious creaminess you want. Just remember to maintain the same amount—if you use a different cheese, ensure it melts similarly to Gruyere to avoid unexpected results.

Once you've topped the gratin with the cheese, make sure to spread it evenly across the top layer. This not only ensures even melting but also creates a gorgeous golden crust. If you'd like extra crunch, consider mixing in a bit of panko breadcrumbs with the cheese. This twist adds texture and an exciting contrast to the silky potatoes beneath.

Ingredients

For the Gratin

6 large potatoes, thinly sliced
2 cups heavy cream
1 cup grated Gruyere cheese
1 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
2 tablespoons butter, for greasing the dish

Mix and match cheese varieties according to your preference for a personalized touch!

Instructions

Preheat the Oven

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

Prepare the Cream Mixture

In a bowl, combine the heavy cream, minced garlic, salt, pepper, and nutmeg. Whisk well.

Layer the Potatoes

Start layering half of the sliced potatoes at the bottom of the prepared baking dish. Pour half of the cream mixture over the potatoes, then sprinkle a layer of Gruyere cheese.

Repeat the Layers

Add the remaining potato slices on top, followed by the rest of the cream mixture and top with Parmesan cheese.

Bake the Gratin

Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Then remove the foil and bake for an additional 15 minutes until golden and bubbly.

Cool and Serve

Let the gratin cool for a few minutes before slicing. Serve warm and enjoy!

Feel free to add herbs like thyme or rosemary for added flavor!

Pro Tips

Make sure to slice the potatoes evenly for consistent cooking. A mandoline slicer works wonders here!

Make-Ahead Tips

This potato gratin can be a lifesaver when planning a family dinner. You can prepare it a day in advance by assembling all the layers, tightly covering it with foil, and refrigerating. Just remember to let it sit at room temperature for about 30 minutes before baking to avoid shocking the dish with heat. Bake it fresh the next day, following the original instructions, ensuring it’s warmed through and glossy.

Additionally, consider freezing the gratin if you want to make it even further in advance. Assemble, but do not bake, and simply cover tightly with plastic wrap and then foil. It can be frozen for up to three months. For serving, thaw overnight in the refrigerator before baking. Keep in mind you may need to add a few extra minutes to the baking time.

Serving Suggestions

This creamy potato gratin shines as a side dish for a wide array of mains. It pairs exceptionally well with roasted meats, especially chicken or beef, as the creamy richness balances out their savory flavors. I often serve it alongside a light salad to cut through the heaviness, providing a fresh contrast that complements the richness of the gratin.

For a more refined presentation, consider garnishing the gratin with fresh herbs like chives or thyme just before serving. This adds a burst of color and a touch of freshness that brightens the dish’s decadent nature. Plus, it visually elevates the plate, making it Instagram-worthy!

Questions About Recipes

→ Can I make this gratin ahead of time?

Yes, you can prepare it a day before, just bake it the next day when you're ready to serve.

→ What type of potatoes work best?

Yukon Gold and Russets are ideal for their creamy texture and ability to hold up well when baked.

→ Can I freeze the gratin?

While you can freeze it, we recommend enjoying it fresh for the best taste and texture.

→ How can I make it healthier?

Try using half-and-half instead of heavy cream, and opt for lower-fat cheese options.